Jellied fish with gelatin recipe. How to clarify fish broth. Preparing pike perch aspic

Jellied is a cold dish invented by French chefs during their service in Russia. It is prepared from meat, poultry or fish; the products are beautifully chopped, figuratively, and filled with marbled transparent broth with the addition of various thickeners.

Usually the aspic is prepared on Buffet, it does not apply to everyday dishes.

Everyone knows how important fish is for normal functioning human body– rich in protein, phosphorus, calcium. And due to additional ingredients - greens, eggs, carrots, sometimes olives, black olives and lemon - its value doubles.

In general, it is believed that aspic or jellied meat has high content collagen, which slows down the aging process of the body. This is precisely the main thing useful quality this dish.

To make a successful fish aspic, you need to master several rules. It is best to cook the broth from sturgeon, pike, salmon or, in extreme cases, mackerel. By choosing these particular varieties, you will not end up with fish porridge.

Cut off the head, fins, tail and boil over the lowest heat for half an hour with the addition of carrots and onions. They will give a beautiful shade to the brew.

This whole mixture will give a good sticky liquid and ensure the aspic hardens. If you use ready-made store-bought fillet, then you will have to add gelatin to the yushka.

Fish aspic: step-by-step recipe

To prepare a truly delicious aspic from fish, chefs recommend using broth from its offal: skin, scales, ridges, tails. They contain a large amount of collagen, so the dish will harden perfectly without the use of diluted packaged gelatin.

Consider cooking with clear photos. Soak the fish giblets in cold water and leave for an hour to remove all the bitterness. For broth you can use waste from whole fish, but they may not be enough, so it’s better to play it safe.

We clean the sturgeon from scales, cut out the insides, fins, cut off the tail, and be sure to remove the gills. They give an unpleasant taste and smell to the dish. Using a fillet knife, cut the fish along the ridge, remove the bones, it is better to leave the skin, this way you will get beautiful large pieces.

We wash the giblets until the water becomes clear. Place all the prepared ingredients in a large saucepan and fill with three liters of water. When the broth boils, add peeled vegetables, one onion and carrots, add some salt and reduce the heat.

After twelve minutes, carefully remove the fillet and place it on special dish. We continue to cook the rest of the fish for at least an hour and a half.

Just make sure that the liquid does not boil too much. Twenty minutes before the end of the boiling process, pour in vodka, add bay leaf, pepper and green beans.

Place linen or cotton cloth in a sieve and slowly strain the fish broth. Take out the beans and carrots. Everything else can be thrown away. Shredding with a special knife boiled carrots in the form of stars or roses, as your imagination dictates.

Fill in fish fillet, randomly distribute beans, decoratively chopped vegetables, parsley sprigs on top and set them in a cold place to harden.

Cooking a dish with eggs

If you don’t want to spend a long time fiddling with fish aspic, make it easier on yourself.

Buy ready-made fillets of any salmon fish, gelatin and the cooking time will be halved.

Components:

Salmon fillet – 800 g;
Carrots – 2 pcs.;
Quail egg – 6 pcs.;
Salt, spices - to taste;
Gelatin – 2 sachets;
Lemon – 1 pc.4
Parsley - a few sprigs.

Preparation: 2 hours.

Calorie content: 45 Kcal/100 g.

Let's move on to preparing fish and egg aspic. Defrost the fillet, immerse it in water, and after boiling, add salt and spices at your discretion. Boil the fish for ten minutes and carefully remove from the broth with a slotted spoon.

Cool the fillet and chop into cubes. Strain the broth through cheesecloth and let cool slightly. We dilute the gelatin in a separate container, let it stand for five minutes until the particles are completely broken down and pour it into the fish soup.

Boil the eggs for ten minutes, peel and chop diagonally into beautiful slices. Wash the lemon and cut into half rings five millimeters thick. Wash the parsley sprigs and lay them out to dry on a towel.

Pour most of the broth into a glass shallow dish. Place in the refrigerator for an hour, it may take longer. The yushka needs to be completely frozen.

Place the fillet on top, alternating with the egg, lemon slices and parsley sprigs. Pour the rest of the fish broth on top with a ladle and set it to cool again.

Fish aspic royal style

This dish lives up to its name, it looks gorgeous and is very tasty. It was prepared for various feasts, receptions of ambassadors and receptions.

Nowadays you rarely see him on ceremonial table, more modern dishes it has been supplanted, but if you want to diversify the menu, you can surprise your guests with it.

Components:

Salmon – 450 g;
Red caviar – 150 g;
Green peas – 200 g;
Laurel leaf – 2 pcs.;
Gelatin – 1 sachet;
Salt - to taste;
Purified water – 2 l.

Preparation: 2.5 hours.

Calorie content: 48 Kcal/100 g.

We peel the fish, cut out the insides and gills, immerse it in water and bring to a boil. Remove the foam, add some salt, add a bay leaf, reduce the flame and boil the salmon for half an hour. Remove the finished fish, separate the meat and chop finely.

Strain the broth through gauze folded in half. Leave to cool. Fill the gelatin bag with water, dissolve completely and add the solution to the warm broth. Mix everything thoroughly.

At the bottom of the dish in which the dish will harden, distribute the peas and fish meat, pour out almost all the broth. Let it harden. Randomly distribute the caviar on top and add the remaining broth. Place in a cold place until the process is completely completed.

This dish will look more impressive on the table if it freezes in cake tins.

Sometimes familiar dishes can be cooked in a completely new way. By removing one ingredient and adding another, you get unusual taste curd cheeses you know.

And you will learn how to prepare lasagna dough at home. Yes, it is possible, although it will take a lot of time. Be prepared for this, but you will be satisfied with the result.

Tender white meat chicken stewed with vegetables is a tasty treat for those losing weight from a number of top dishes. there are several recipes. Bookmark it!

The aspic will harden faster if it is placed not on the balcony or a simple cool place, but in the refrigerator;
Enrich beneficial properties and quail or egg, rich in protein;
Along with carrots and lemon slices, you can add small broccoli florets to the dish. Capers, pickles and sweet peppers would be inappropriate;
An excellent addition to fish aspic would be french mustard and self-cooked white sauce, which is made according to the principle of homemade mayonnaise;
The quality of the dish largely depends on the fish being properly cut; there should be no scales left on it, and it should be thoroughly washed in the middle. Be sure to peel off the inner film on the walls of the peritoneum. To prevent the fish from slipping in your hands, dip your palms in a large amount of salt. When cutting the fish, do not plunge the knife too deeply so as not to damage the integrity of the fillet, move the blade from the middle to the head;
If you are not sure about the stickiness of the prepared fish broth, it is better to play it safe and pour in half a packet of gelatin diluted in water.

You can decorate the dish with olives, olives, pomegranate seeds, dill sprigs, the main thing is that everything is in moderation. Do not overload the filler and clog the main components. Bon appetit!

Jellied fish - tasty and delicious proper preparation healthy dish, which is usually submitted to festive table. You can cook from any type of fish. There are several important rules, which you should definitely follow when preparing to get delicious jellied fish:

remove all bones from the fish;
use fish for aspic, the meat of which holds its shape after processing (pike, mackerel, pink salmon, salmon fish, bearing);
broth for aspic is not made from whole fish, but only from parts: head, fins, tail and spine.

There are many recipes for jellied fish. Below are 4 recipes that are easy to prepare by following the recipe.

Classic jellied fish recipe

The most popular and simplest recipe for making fish jellied fish has been around for many years.

Ingredients:

one and a half liters of water;
500 g fish;
small onion;
medium carrots;
25 or 30 g sachet of gelatin.

Required seasonings:

greenery;
salt;
3 sticks of cloves;
Bay leaf;
allspice.

Cooking steps:

Rinse the fish thoroughly under running water.
Separate the fish fillet from the backbone and bones. Pay attention to the bones, remove everything, even small bones. Cut the meat into even, thick pieces and place in the refrigerator for a while.
Clean the head from the fins and remove the gills, wash thoroughly.
Pour water over the ridge, head, belly and other parts of the fish, except the fillet. Add peeled carrots and onions. Cook for 30 minutes over low heat. Don't forget to skim any foam that has formed from the broth.
When the broth is cooked, remove all fish parts from it.
Salt the broth, add spices and bay leaf. Carefully place the fish fillets into the pan with the broth. Cook over low heat until the meat is cooked through, usually about 10 minutes.
Using a slotted spoon, remove the finished fillet from the broth and place it in a bowl for serving the aspic on the table.
Strain the finished broth so that there are no small parts, seeds or sediment left in it. During the cooking process, approximately 1 liter of pure broth is obtained. Be sure to taste the liquid for salt. If the fish for the dish is chosen correctly, the aspic will be aromatic and transparent.
The fish aspic is prepared with gelatin, because the broth, even the richest one, will not harden on its own. Dilute gelatin until completely dissolved in 100 grams of hot water. Add the resulting liquid to the broth, bring to a boil and immediately remove from heat.
Pour the pieces of fish, onions, carrots, and herbs beautifully arranged in a bowl with broth and put them in the refrigerator to harden.

Required ingredients:

2 kg. fish;
250 g champignons;
500 g potatoes;
70 g spinach;
½ spoon of curry seasoning;
20 g gelatin;
salt.

Preparation:

Fill the cleaned fish with water to 3 cm from the bottom of the pan and cook for 49 minutes.
Make mashed potatoes and add spinach. Do not drain the water; you will still need it if there is not enough fish broth.
Fry the chopped champignons on vegetable oil.
Pour 60 ml gelatin. water and leave to swell for about 30 minutes. Then heat and mix with fish broth. Add curry and salt.
Clean the fish fillet from the bones, place it in a mold, fill it with broth and put it in the refrigerator.

Jellied fish recipe royally

This type of jellied fish is not particularly complex and is easy to prepare, and it is called royal because red caviar and salmon or trout are used in the preparation.

Ingredients for cooking:

430 g salmon or trout fillet;
120 g red caviar;
1.8 liters of water;
100 g canned peas;
fresh parsley;
a packet of gelatin;
bay leaf;
salt.

Preparation:

Remove the bones from the fish and place it in water. Cook until the water boils, skim off the foam, add salt and bay leaf. Cook the fish for no more than 25 minutes.
Remove the finished meat from the broth and slice thinly.
IN hot water dilute the gelatin and add to the warm broth.
Place fillet pieces and peas on the bottom of the dish, then pour in the broth.
Add caviar to the broth cooled to room temperature, arranging it beautifully in the form. Place in the refrigerator.
When the fish has cooled, add the champignons and pour a little broth over it. Place on top mashed potatoes and fill with the remaining liquid. Place in the refrigerator to harden.
Place the finished aspic on a plate and garnish with herbs.

Jellied meat and fish is a popular appetizer at any feast. Tender and very delicious treat ideal for serving New Year's table. Despite the fact that there are quite a lot of ways to prepare it and each housewife has her own special secrets, classic version preparing this holiday treat not complicated at all. Knowing basic recipe, you can prepare this great appetizer from any fish - trout, pike perch, carp and other seafood.

Fish aspic

You will need:

fish - one kilogram.
water - 1 l
onions - one pc.
parsley root - one pc.
carrots - one pc.
bay leaf - one pc.
gelatin - 50 gr.
salt - to taste
black ground pepper-taste

How to cookFish aspic:

We clean the fish, remove the entrails and gills. Then we cut off the heads and tails, cut the fish into pieces and remove the bones.
Place the heads and tails in a saucepan, add water and boil. Peel, wash and add carrots, parsley root and onion to the pan. Add salt and pepper, add bay leaf and cook for 20 minutes, skimming the foam from the broth.
Next, we will remove the heads and tails of the fish from the broth. Place pieces of fish fillet into a pan with broth and cook until done.
Strain the broth through layers of gauze. Place the pieces of fish fillet on plates.
Dissolve gelatin in a glass of broth and mix well. Then pour the gelatin solution into the pan with the broth, stirring constantly.
Remove the pan from the heat, pour the broth into plates with fish and cool. Then put it in the refrigerator to harden.
Remove the frozen aspic from the refrigerator and serve.
The fish aspic is ready!

Red fish aspic

Compound:

400 g salmon (or trout) steak, about 1.5 cm thick,
1 small carp (about 700 g),
1 carrot,
large onion,
lemon,
1 sachet (15 g) instant gelatin,
6-8 cloves,
6 peas allspice and black pepper,
parsley sprig,
salt,
a handful of boiled shrimp,
7-10 boiled mussels(shrimp and mussels can be replaced with fresh bell pepper cut into strips and lemon slices).

Preparation:

Clean the carp from scales, gut it, cut out the gills, wash it and cut it into several pieces. Cut the salmon steak into 2 or 4 pieces, remove the skin and carefully remove all bones. Cut half of the peeled carrots into slices and cut the other half lengthwise. Cut the onion in half and stuff it with cloves.
Boil about 2 liters of water in a saucepan, add vegetables, bring to a boil and add salt. Cook until the carrot slices become soft. Remove the carrot slices from the broth (leave the carrot slices in the saucepan). Place the pieces of carp, allspice and black pepper in a saucepan and cook the fish over medium heat for about 20 minutes. Then remove the carp and vegetables from the broth (you will no longer need them for this dish), and add salmon pieces to the broth. Cook for 7-10 minutes. Remove the cooked salmon from the broth, place it in a pouring dish, add salt if necessary and sprinkle lemon juice.
Strain the broth, which should be approximately 800 ml, through several layers of gauze. Add salt if necessary. Following the instructions on the package, dilute the gelatin in the broth. Place shrimp, mussels (chopped peppers and lemon slices), parsley leaves and figures cut out of carrot slices on the bottom of the form with salmon. Carefully pour just enough fish broth into the pan so that the carrots and seafood do not start to float and remain on the surface of the finished dish.
Place the mold in the cold and wait until the broth hardens. Add the remaining broth, the temperature of which should not be higher than room temperature, and refrigerate the dish until completely set. To remove the aspic from the mold, immerse it almost to the brim in hot water for 2-3 minutes, then remove from the water, cover with a serving dish , turn over and remove the mold together. Before serving, be sure to pour lemon juice over the aspic. If you poured lemon slices, reduce the amount of juice accordingly.

Fish jellied recipe

Compound:

Trout – 1 pc.
Onion – 1-2 pcs.
Carrots – 1 pc.
Gelatin – 25 gr.
Bay leaf and spices - to taste

For decoration:

Lemon
Bulgarian pepper
Carrot
Fresh cucumber
Fresh greens
Celery stalk

How to cook:

Trout comes in different varieties. There are huge ones that are bred in special pools. And there is a small one. So we'll take it. I want to say right away that you need to clean the scales right away, even before gutting and further cutting begins. Otherwise it will be difficult later. In a word, we will carefully remove the scales, and then, after washing the fish, we will begin cutting up the carcass, cutting off the head, tail, fins, fat, gutting everything inside and removing the fillet from the backbone. This is what a fish should look like.
A question of this kind - what to do next? I'm talking about how to cut the fish further. Everyone chooses this for themselves. I wouldn’t put pieces of fish in aspic at all - I only like the part that hardens from the broth. But not everyone thinks so? Therefore, let's cut each one into the pieces that he would like to see in aspic. In a word, we’ll cut it into steaks – thin or thick, it’s up to you.
Well, now you can take on the important step - preparing the broth. As I said, there are two options, and I’ll tell you about two, because I cooked it the other day and I remember all the nuances. Can be cooked without spices. Yes, but you can do it with them. So, let's peel the carrots and onions, put them in a saucepan, adding various greenfinch stems, as well as peppercorns and a bay leaf. Add water and let it cook.
We cook all this for about 10 minutes, and add the head (cleaned, of course, from gills and eyes), tail, ridge, that is, everything that we cut off. Bring the broth to a boil, cook for 10 minutes. Now turn off the gas, but do not remove the fish. We’ll take out the vegetables and, while the fish and broth are steeping, we’ll think about how to nicely cut carrots, lemons, cucumbers, peppers, etc., so that we can decorate the aspic later. Is your head cold? Let's take out all the fish. We need to take it apart.
The broth is already very rich. But I decided to check whether it was possible to do without gelatin, and therefore I divided everything into two parts. I put steaks in the second one. Turned on the gas and added fire, added a little water. The fish is cooked for about 7 minutes. But we are not in a hurry to remove it from the broth. We are experimenting. In a word, when the fish and broth have cooled, take out the fish pieces. We have other things to do.
But from here everything will go differently. I divided the broth into two portions. One decided not to fill it with gelatin, in case it seized. And with the second I decided to experiment. And, looking ahead, I will say that I have not regretted my love for experiments. I diluted the entire sachet in water. I strained the broth twice because it was immediately clear, as I wanted.
But, I’ll admit right away, it didn’t work out for me at first, I had to pour it all out! The gelatin turned out to be expired, so it disfigured the broth - it became cloudy and even reddish. It’s good that I didn’t take risks and divided the broth, now I could experiment further! I had to rush to the store for another gelatin. And he made me happy. It was instant. All I had to do was stir it, add it to the hot broth, and then pour it into plates. Which is what I did.
I’ll just add that before pouring the broth, I put different decoration elements in each plate. Somewhere there was a carrot, somewhere a pepper, a cucumber, and so on. I did something completely different with several plates - I poured a tablespoon of broth with gelatin on the bottom of each one, put a cucumber, etc. in it, and put it in the refrigerator. And I did this in layers. You can see for yourself how beautiful it is! We simply pour the rest into plates containing fish and vegetables.

Red fish aspic

When there is an abundance of red fish, I cook a lot of all sorts of delicacies from it, including aspic. Fortunately, there is everything for this and in such quantity that you can forget about gelatin. Exact proportions I never stick to it when preparing it. Yes, and there is no need for this. fresh fish will still make aspic.

Compound:

heads, fins and bones of red fish
red fish fillet
salt to taste
allspice and black peppercorns
Bay leaf
1-2 carrots
celery root
1 onion
green onions, parsley or herbs optional
lemon

How to prepare red fish aspic:

As a red fish, I use chum salmon, which goes to spawn here at the end of September. When cooking it, there are always heads, fins, and bones left with some meat. This is where good comes from, either delicious fish soup, or real aspic without gelatin.
I take a couple of these heads, the spine with ribs left over from fillet production, the skin removed for the same reason and put it all in a large pan. I'm pouring cold water and put it on fire. I bring it to a boil, skim off the foam, which is usually very little, turn down the heat and cook for half an hour.
Immediately add whole carrots and onions to the broth. You can also add celery root, bell pepper and whatever you want. I also send peppercorns there. I don’t like cloves and always do without them. But anyone who likes this taste can use it.
After half an hour of cooking, the fish is well cooked and the broth becomes sticky. It feels good if you take a little of it and drop it on your hand. I add bay leaf to the broth and turn it off. Let it sit and cool a little.
Then I strain the contents of the pan through a colander. I set the broth aside and sort through the bones, separating the pieces of fish.
I cook prepared pieces of chum salmon fillet in the same broth. They cook quite quickly, about 10 minutes. At the end of cooking, add a little lemon juice.
I strain the broth through a colander again.
In a patch or glass pan I lay out pieces of boiled fish, carrot slices, bay leaves and fill it all with fish broth. Top with finely chopped green onions and put it in the refrigerator to harden.
For a festive table, such aspic must, of course, be decorated with red caviar, quail eggs and pieces of vegetables. And for lunch, as a snack, it flies away even without any additional decorations.

Jellied pike perch

Jellied pike perch will be somewhat more difficult to prepare than oven-baked fish or fish soup, but after spending some time, you can get great dish for the holiday. And, if you decorate it in an original way, it will become a decoration for the New Year's table.

Compound:

1 pike perch - 1-1.5 kg
1 onion
2 carrots
Bay leaf
1 lemon
30 g gelatin
salt to taste
black peppercorns to taste
for decoration - olives, green pea, currants, lingonberries, quail eggs, red caviar, parsley

Preparation of jellied pike perch:

Clean the pike perch, gut it, cut off the head, tail, fins and wash thoroughly. Cut the fish into pieces. Pour 1.5 liters of water into a saucepan and cook the fish in it along with whole carrot, onion and black pepper for about 15 minutes, skimming off the foam. At the end of cooking, add bay leaf and salt.
Remove the pike perch, cool and separate the meat from the bones. Carefully cut it into pieces. Cool the broth and strain through several layers of gauze. If the broth turns out cloudy, you can lighten it egg white and minced meat.
Add pre-prepared gelatin to the broth. Divide it into 3 parts. Pour one part of the broth into the bottom of the dish and put it in the refrigerator to harden. Place pieces of fish on top of the frozen layer and pour in the second part of the broth. Put it back in the refrigerator to harden.
And then, decorate the pike perch aspic as your imagination tells you, with olives, lemon, green peas, boiled carrot flowers, herbs, red caviar, berries, quail eggs. Pour in the remaining broth and cool again. Serve it with horseradish.

Sturgeon aspic

Ingredients:

Fish – 1 kg
Carrots – 50 g
Gelatin – 20 g
Lemon – ½ pc.
Black peppercorns, bay leaf, parsley and celery root, salt, herbs - to taste

Cooking method:

Peel the sturgeon, rinse and boil. Then cool and remove skin and cartilage. Cut into slices and place on a plate.
Prepare the jelly: strain the broth in which the fish was boiled, heat to a temperature of 90-95°, but do not boil. Add soaked in cold boiled water gelatin, stir until completely dissolved and remove from heat. Cool to room temperature.
Decorate the prepared pieces of fish with carrots, lemon, herbs and pour in the jelly: first, just cover the pieces of fish with the broth and let the jelly “set”, and then carefully add the remaining jelly.

Marinated jellied fish

For this dish, it is better to use meaty fish without small bones: hake, cod, sturgeon, carp, Argentina, etc.

Ingredients:

Fish – 1 kg
Onion – 100 g
Carrots – 100 g
Vinegar – 100 g
Gelatin – 30 g
Salt, sugar, bay leaf, allspice - to taste
Parsley, celery - to taste

Cooking method:

Cut the fish into pieces with skin but no bones. Using all the fish waste, simmer the broth with vegetables for about 1 hour. Then strain the broth, boil, put pieces of fish in it and cook until tender.
Ready fish Remove from broth and cool. Add vinegar, sugar, gelatin pre-soaked in cold water to the broth and heat to a temperature of 95°, but do not boil.
Place the pieces of fish on a dish for aspic, pour over the cooled broth and leave to harden. Decorate the aspic.

Stuffed fish aspic

Ingredients:

Fish – 1 kg
Onions – 100 g
Wheat bread – 50 g
Butter – 20 g
Egg – 1 pc.
Gelatin – 50 g
Parsley, celery, bay leaf, salt, black peppercorns - to taste

Cooking method:

Prepare minced meat: fish pulp, pre-soaked and squeezed White bread, pass the onion through a meat grinder twice. Add to the resulting mass a raw egg, butter, salt, pepper and beat until a fluffy homogeneous mass is formed.
Fill the fish with minced meat and sew it up.
Separately, prepare fish broth with spices from the heads, bones, and fins. Pour in the prepared broth stuffed fish and simmer over low heat. Add gelatin to the strained broth as stated in previous recipes.
If the broth turns out cloudy, it should be lightened with egg white: in a boiling cloudy broth add the protein, simmer for 20 minutes, cool and strain. And then add gelatin.
Place the finished fish in portioned pieces on a dish for aspic, garnish with herbs, eggs, olives, lemon and pour over jelly.
The aspic can be served with horseradish or any hot sauce.

Hake aspic

Ingredients:

Fish – 1 kg
Carrots – 25 g
Onion – 25 g
Parsley root – 25 g
Gelatin – 10 g
Ready horseradish – 100 g
Salt, pepper, bay leaf, green onions- taste

Cooking method:

Cut the prepared fish fillet into portions, add cold water and cook until tender, adding onions, roots, and spices.
Cool the finished fish and place on a plate. Continue to cook the fish broth with bones and fins, then strain, combine with soaked gelatin, grated horseradish, chopped green onions.
Pour this broth over the prepared fish, decorated with carrots and herbs, and cool. Read more

How to make fish aspic even tastier - some useful tips

We don’t add salt to the broth, and if we do, do it carefully.
Don't forget to remove the bones from the fish. There are few of them, but they exist.
The second broth, without gelatin, did not harden. Therefore, we take gelatin, 25 g. for half a liter of broth (dilute in half a glass of water) - it sets perfectly!
Stir the gelatin for a long time until it is all dissolved and strain.
The fish must be boiled clean and placed only in hot water - otherwise the broth will become cloudy.
If the broth is cloudy, it is recommended to add the beaten egg whites to the broth, bring to a boil, turn off, cool and boil again.

The holiday is a very troublesome event in culinary terms. But these efforts are very pleasant! And their results please the eye and stomach for several days. One of the dishes that is certainly present on the festive table is jellied meat or its variety - fish aspic. It may take a lot of time to prepare, but as a result it can become worthy decoration table.

Broth secrets

Before you cook jellied fish, you need to make a high-quality base for it. That is, the broth should be as transparent as possible so that both pieces of fish and decorating elements are clearly visible through the jelly obtained from it. To achieve an ideal result, you must follow the basic rule: the fish must be washed very thoroughly, placed in cold water and brought to a boil several times. The foam is carefully removed.

However, the broth will still not be completely transparent. Therefore, we use the folk trick. For it, take egg white and beat it into a fluffy elastic foam. It is poured into the slightly cooled broth and stirred. When the base boils, it will become cloudy. But! The main thing here is to wait until it cools down and boil again. After straining it will turn out crystal clear clear broth, with which the fish aspic looks very artistic and appetizing.

Jellied without chemical additives

In the old days, when jellied fish was prepared, the recipe did not contain gelatin, agar-agar, or other achievements of civilization in cooking. It was supposed to contain only fish, broth and vegetables. It is impossible to obtain a particularly dense jelly from fish, so fish aspic should not be cut with a knife. Traditionally this dish is prepared as follows.

A large fish is taken, washed and gutted. The scales are not removed. The head, as the largest part of the carcass, is chopped into several parts, the rest is placed in the pan as a whole. Cold water is poured (one liter for every kilogram). The broth is cooked for an hour and a half (don’t forget to skim off the foam!), after which vegetables (usually onions, root parsley and carrots) and spices - bay and pepper - are added. Cooking continues for another half hour.

The dish is salted just before the end. When the contents of the pan have cooled, the broth is filtered, the onions and seasonings are discarded, and the fish is carefully disassembled, laid out in molds and filled with broth. Carrot slices are also added there. Some people lay out halves or rings for beauty boiled eggs. You can also flavor it with garlic - both crushed and cloves. When the broth has hardened, the fish aspic is served to hungry family members with mustard, vinegar, horseradish - whatever you like.

Gelatin, but without too much

Not everyone likes quivering jelly. As has already been said, fish alone won’t make it dense. This means that you will have to resort to artificial “fixers”. And so that the jellied fish with gelatin is not blurry, and not so elastic that it does not lend itself to a fork, you need to correctly calculate the amount of thickener. The optimal weight is 50 g of gelatin per liter of water (but only clean). Since the fish is already cooked in the broth, it also participates in gelling, so this amount will be too much. Therefore, if you take a liter of water per kilo of fish, add 30 g of gelatin, if one and a half - 40 g.

Jellied pike perch

What makes jellied fish with gelatin more convenient is that you can cook it from fillet and not have to worry about picking out bones afterwards. However, if you buy ready-made fillets rather than whole fish, you will have to additionally buy small fish for broth. The calculation is as follows: pike perch fillet - half a kilogram, its trimmings or waste fish - a kilogram. If you do take a whole fish, then you must first prepare it: remove the scales, gut it, cut off the head and fins, remove the gills from the head and cut off the fillet itself. Rinse everything thoroughly, place parts of the carcass, except the fillet, in a saucepan along with the onion and carrot. When it boils, reduce the heat, add bay leaves and peppercorns. It takes an hour to cook. Then strain, discard the tripe and onion, and cook the fillet in the broth.

Pour 30 g of gelatin with a glass of cold water for swelling and make the broth transparent, as described above. For the specified amount of fish you will need the whites of two eggs. When the broth becomes transparent, add gelatin and stir. Only after this the resulting lanspik is salted and a little vinegar is poured in.

Beautiful presentation

You can, of course, simply pour the fish aspic into molds, arrange the pieces of pike perch and put them in the refrigerator. However, this is a festive dish! Therefore, everything should be beautiful. A little broth is poured into the selected vessel and it is put away in the cold. When the layer hardens, pieces of fish are artistically laid out on it and another portion of lanspik is poured in, but so that the pike perch is not completely covered. And back into the refrigerator. While it hardens, make decorations: cut grooves in the skin of the lemon, after which they cut it into thin circles; cut the boiled carrots into stars, and the Bulgarian colorful pepper- figures. In general, whatever your imagination is enough for. All decorations are laid out on top of the already frozen jelly, and the fish aspic is supplemented with another layer of lanspeak. Now the pike perch and its beautiful additions should be completely hidden under it. When the jellied meat has frozen, you can invite guests to the table.

Alternative preparation of fish for aspic

Some people avoid fish jelly simply because they don't like the main ingredient cooked. We can advise you to prepare fish aspic using... the oven. That is, the broth for pouring is prepared in the same way as in the previous recipe, and the pike perch fillet is salted, placed in a baking sleeve and placed in the oven for an hour. Set the temperature to a hundred degrees. A quarter of an hour before time “X” it is necessary to open the seam so that excess moisture leaves and golden brown crust. When it cools down a little, put it in the refrigerator without removing the bag. This way the pike perch will not crumble when they start cutting it for aspic.

Unusual jellied meat

A very interesting method that tells how to prepare red fish aspic. For him, for a kilogram of, say, the same pike perch, in addition to onions and carrots, 200 grams of beets are taken. The broth is cooked according to the same rules, but with the addition of beetroot. To keep the color bright and rich, add a spoonful of vinegar at the end of cooking. As a result, the broth will be almost scarlet, and the fish will be pale pink. To prevent the carrots from coloring at the same time, it is better to cook them separately. And as a decoration, egg slices look especially impressive. Just put them right before you put the dish in the refrigerator so that they remain white.

Multicooker fantasies

Some inexperienced users doubt that this valuable device will help in preparing jellied meat. However, they are wrong! Jellied fish in a slow cooker turns out just great. You just need to comply a certain sequence in actions. First, half a kilo of pike perch is coarsely chopped and placed in a bowl with two carrots and one onion (also coarsely chopped). Add half a liter of water and turn on the baking mode. The time depends on the model of your multicooker. When the water becomes hot, the mode switches to “Quenching” and the time is set to 2 hours. At the end, spices and salt are added. When the fish is ready and cooled down, it is taken apart and placed on the bottom of a transparent deep plate along with slices of carrots and lemon. The broth is strained, 150 g of it is poured into a glass, where two tablespoons (without a slide) of gelatin are diluted. When it swells, add it to the rest of the broth and heat it up to 70 degrees. Do not boil! The finished lanspik is poured into the fish and put into the cold. As you can see, nothing complicated.

Tomato aspic

Unlike all previous recipes, this dish does not apply to jellied meats and jellies. You can eat it both cold and hot, and the cooking process is radically different from all of the above.

So, buy half a kilo of fish, maybe frozen. Pollock, hake or saury are perfect. If the carcasses are not yet prepared, they must be cleaned, gutted, washed and cut. The flour is poured onto a plate, salted, and the fish is rolled in it. While it is frying (in lean oil, of course), the filling is being prepared. For her, a piece of onion and carrot is peeled, washed, the onion is finely chopped, and the carrot is rubbed. Both are browned together in the same vegetable oil. Then add pepper, sugar (if desired), bay leaf, salt and tomato juice (2 cups) or paste (two spoons diluted in water). When everything is stewed, the fried pieces placed in a pan are poured with sauce and sent to the refrigerator. Note that jellied fish in tomato will be much tastier when it is infused and soaked.

A classic appetizer for any table is fish aspic. All the cooking secrets are in our selection of the best recipes!

Fish (pike perch, carp, sturgeon about 2.5-3 kg) - 1 piece
Onion - 1 piece
Allspice - 7 pcs
Bay leaf - 3 pcs
Chicken egg - 2 pcs
Parsley
Lemon - 1 piece
Carrots - 1 pc.
Gelatin - 1 tbsp. l.

Soak 1 tbsp. spoon of gelatin in ¾ cup of cold water.

Wash the fish, clean it, cut off the head, fins and tail. Remove the gills from the head.

Pour water over the head, fins and tail, add onion, pepper (6-7 peas), bay leaf (2-3) and salt, bring to a boil and cook for 3-4 minutes. I pour water over the eye to cover the fish.

Then add the pieces of fish, bring to a boil and cook for 15 minutes over low heat.

Then take the fish out and put it on a plate.

Strain the broth, add the swollen gelatin, put on the fire and bring to a boil. Then immediately remove from heat and let cool slightly.

Remove all bones from the fish and place the pieces on a plate.

Garnish with chopped boiled eggs, parsley, lemon and carrots. Let stand on the counter for a while (cool to room temperature).

Pour in broth with gelatin. Let stand on the counter for a while (cool to room temperature). Place in the refrigerator on the bottom shelf overnight. Cover the top with a plank.

Recipe 2: how to make fish aspic

Let's make aspic from the most suitable fish for this, in the presence of which no housewife will ever make aspic from another - this is pelengas.

Pelengas or large mullet - 1 pc.
Fish heads, tails, fins for broth
Gelatin - 1 tbsp.
Onion - 1 head
Medium carrots - 1 pc.
Black peppercorns - 5-7 pcs.
A small bunch of dill and parsley (stems can be used)
Bay leaf - 2 pcs.

Clean the fish, do not throw away the scales, collect in a separate bowl.

Take out the insides

scrape off the black film,

Rinse. Cut off the head and tail.

Cut into pieces 2.5 - 3 cm wide.

Place the scales from the cleaned fish in a sieve, rinse in several waters, until the last water is clear.

Place the scales in food gauze and tie them in a knot so that the scales do not fall out.

Prepared for broth fish heads and rinse the tails (the heads must be completely cleaned and freed from gills), put them in a saucepan, and put a bundle of scales there. You can add the heads and tails of other fish if you still have them but don't last very long. Wash the onion, peel the carrots and add to the pan with the heads.

Pour 1-1.5 liters of water, bring to a boil, skim off the foam, reduce heat, add salt, black peppercorns, bay leaf. Cover with a lid and cook over low heat for 25-30 minutes, without letting it boil too much.

Prepare decorations.

Pour gelatin into 1 glass of cold boiled water and let it swell for 40-60 minutes.

If desired, if your broth is very cloudy, you can make a draw.

Honestly, we're pulling out this recipe didn't do it. Our broth was light enough for aspic.

Strain the broth through a sieve. Fish heads and we won't need tails anymore.

For our fish, pour 0.5-0.7 liters of broth (depending on the size of the fish). Freeze the rest of the broth for future use.

Pour the strained broth into a saucepan, taste for salt, it should be a little saltier than regular soup. Bring the broth to a boil, put pieces of fish into it (by the way, you can fillet the fish by removing the bones and cut it into pieces, as you will see later, we remove the bones from boiled fish), cook for 5-6 minutes, skimming off the foam, without letting it boil too much.

Remove the finished fish with a slotted spoon.

put on a plate, cool,

Take out the bones and divide each piece in half.

Carefully place the fish pieces on a plate.

You can use individual molds for jellied fish, which is very convenient. In this case, decorations (carrots and greens) are placed on the bottom of each mold,

and the fish is added from above, skin side down.

Add swollen gelatin to the fish broth, bring to a boil while constantly stirring, do not boil, remove from the burner, and let stand for a while.

strain the broth through 4 layers of gauze. Let the broth cool slightly.

Pour this broth into the fish in the dish for one third of the dish,

in small molds half. Let it stand for 20-30 minutes. If possible, you should put the dish in a cold place, or on the balcony (if you do not live in Africa), or in the refrigerator.

On a platter, place decorations of carrots and herbs on top of the fish.

After half an hour, if the dish is in a cold place, add broth so that it completely covers the fish and leave for 8-10 hours, until completely frozen.

We take our aspic out of the refrigerator and serve it on the table. Bon appetit!

Recipe 3: fish aspic with gelatin

On the eve of the holiday, you should think about fish aspic. This dish is a constant success among guests. And for the culinary abilities of the housewife who undertakes to prepare it, it is a challenge, because it requires some knowledge. For example, how to ensure that the aspic definitely hardens. But this dish is among others holiday dishes will take a special place, becoming a real decoration of the table.

2 kg cleaned white fish (with large heads)
15 g edible gelatin
1 onion
1 piece carrot (200 g)
2 chicken eggs
1/3 tsp. fennel (dry seasoning)
½ lemon
2-3 dry bay leaves
black peppercorns - to taste
parsley - for decoration
salt - to taste

Peel the carrots and onions, cut in half.

Place the head of the washed and chopped fish on the bottom of the pan along with the fins and tail, and put the onions and carrots there.

Place fish fillets on top.

Pour cold water 3 cm above the layer of fish. Bring to a boil, remove the foam and cook over low heat, opening the lid slightly so that the broth evaporates sufficiently and solidifies well when cooled.

After 30 minutes, remove the fillet pieces so that the fish does not overcook and lose its structure. Add pepper, fennel, bay leaf to the broth and continue cooking for 40-60 minutes. At the end of cooking, add salt.

A proper fish aspic should not shake. If it shakes, it means it was either undercooked or the fish were not reported. To prevent it from shaking, gelatin should be added to the fish broth. For 1 liter it is enough to take 15 g of gelatin. While still hot, lanspik must be strained through a sieve.

And dissolve gelatin in it according to the instructions indicated on the package.

Boil the eggs, cut into semicircular slices.

Cut out decorations from boiled carrots.

Cut the lemon into slices.

From loin parts boiled fish remove the skin and separate them into pieces. Place pieces of fish, eggs, carrots, a slice of lemon, and herbs on the bottom of the dish.

Carefully add fish broth with gelatin to half the volume of the dish and place in the refrigerator until it “sets” slightly. Place the next portion of fish, eggs, carrots and herbs on the first layer of aspic in the same way, and fill with lanspik.

Place the fish aspic in the refrigerator to completely harden.

When the laid out products are interspersed with layers of jelly, the aspic is not only tasty, but also beautiful. When serving, the aspic is cut crosswise and all its layers become visible.

But the aspic can be served directly in the form, uncut.

Recipe 4, step by step: delicious fish aspic

Fish jellied pike perch will appeal to both children and adults. It's low calorie, but hearty dish can be prepared at any time of the year: it will always be appropriate. Fish aspic is also good for a regular dinner.

We have prepared for you a classic step-by-step recipe with photos. Visual instructions will ensure simple and quick cooking.

Even if you've never made this dish before, we'll show you exactly how to prepare the broth so it's rich and not watery, as well as when and how to add gelatin to help it set. We'll tell you what to do if you purchased not a pike perch fillet, but a whole fish. Let us help you prepare this delicious and refreshing dish at home. Ready? Then look at the recipe and start cooking.

pike perch – 1.2 kg
onion - 1 piece
chicken egg - 1 pc.
carrots - 100 gr
lemon - ¼ piece
bay leaf - 1 pc.
parsley - 10 g
black peppercorns - 5 pcs
salt - ½ tsp.
gelatin - 10 g

If the aspic is not made from meat, then from fish. And large, fleshy fish without large quantity seeds. We will use fresh pike perch. If you purchased unfinished fillets, then the fish will have to be prepared.

The process begins by removing the tail and head of the fish. Then the gills are cut off. Using a sharp knife, make an even cut along the bottom side. Gut the insides. Separate the fish fillet from the spine.

Add the tail, entrails and head to a deep saucepan, add one liter of water and bring to a boil. Then add the onion, washed but not peeled. Rinse the carrots under water and remove the peels, then also add them to the pan. Add bay leaves and peas to the broth allspice and salt. Cook for low heat within 40 minutes.

Cut the cleaned fish fillet into small equal pieces.

Pass the finished broth through a sieve, remove and set aside the cooked carrots. Return the clean broth to the heat and add the fillet pieces to it. Cook for another 10 minutes until done.

When the fish is ready, remove the pieces separate dish. For the final straining of the broth, we need gauze folded in several layers. We pass liquid through it. To give the aspic the desired color, break an egg into a bowl and mix it thoroughly. Pour the mixture into the broth, stir and bring to a boil. Then we repeat the procedure of decanting the broth. Add gelatin pre-soaked in water to the pan and mix until completely dissolved.

Prepare your favorite molds for filling. Pour broth into the bottom (no more than 1 centimeter) and let it harden in the refrigerator. Cut the cooked carrots into rings of arbitrary thickness and cut out figures from them. We put the carrots together with sprigs of greenery, as shown in the photo, put the fillet pieces on top and fill it all with broth.

We send ready-made molds in the refrigerator. Within 1-2 hours our aspic will harden and it can be served. Turn the shapes over onto a plate, decorate with herbs and lemon slices. Fish aspic with gelatin is ready.

Recipe 5: how to make fish aspic (step by step)

You can use any not very bony fish (pike perch, perch, pike, any types of red fish, sturgeon,...). The main thing is to bring the broth to taste, and then the aspic will definitely please you and your guests. You can use halves for decoration. quail eggs or chicken slices (category C2, small), sour berries or a slice of lemon, olives, herbs... If you use a different brand of gelatin, then when preparing, follow the instructions on the package. I like the jelly itself not to be very much, but with a lot of filling. Therefore, you can completely adjust the amount of filling and jelly to your taste, because you will have almost 2 liters of delicious fish broth. Maybe some of you prefer a lot of jelly. Then use more broth and more gelatin. Or less fish.

Fish - 800g.
Small carrots - 1 pc.
Medium size onion - 1 pc.
Parsley root (if available) - 7 cm
Parsley (if there is no root) - 50g
Allspice - 3 peas
Bay leaf - 1 pc.
Gelatin - for 1 liter of broth (I have 2 bags of 10g each)
2 liters of water

Wash the fish, put it in a saucepan and pour boiling water over it (I boil the water in a kettle in advance). Bring to a boil, add salt (I put 2 tsp of salt for 2 liters of broth), add carrots, onions, peppers, parsley (pre-tie in a bundle with thread) or parsley root, bay leaf. Then cook over low heat until tender (20-30 minutes, depending on the size of the pieces). It is important to cook over low heat, then the broth will not be cloudy. Next, remove the fish and cool the broth slightly. I don’t strain the whitefish broth, because... there are no small seeds in it and there are no fallen off ones during the cooking process small pieces. Broth from pike, perch, pike perch... is better to strain through cheesecloth. Measure out 1 liter of broth. I once measured how much water fit in my ladle (I poured water into it and then poured it into a measuring cup). My ladle contains 100 ml of water. I measure out meat and fish broths with ladles so as not to stain the plastic measuring cups, and they will crack when hot... So, cool the measured 1 liter of broth a little.

While the broth is cooling, place the decorations on the bottom. I have special molds for fish aspic, but you can use shallow bowls, trays, deep plates,... I take the aspic out of the molds onto a plate (I turn them upside down), so I put the decorations down and the fish on top. If you don’t take it out onto a plate, but cut it and serve aspic in portioned pieces(like jellied meat), then the fish should be placed on the bottom and the decorations on top.

We remove the fish from the bones and divide it into small pieces.

Pour gelatin into the slightly cooled strained broth (1 liter) and mix thoroughly until completely dissolved.

Pour a little broth into the molds with decorations (or fish). And put it in a cold place so that the gelatin sets. We do this so that decorations or pieces of fish do not float to the top, but are layered. You can, of course, not bother and pour it all at once, but then the berries, olives, and herbs will be mixed with pieces of fish. This will not affect the taste in any way, only appearance dishes.

As soon as the gelatin has set (this happens quickly on the balcony in winter), place pieces of fish on top (or decorations, if you had fish as the first layer).

Fill everything with the remaining broth. If the broth has completely cooled down during this time, heat it again and stir (so that the gelatin disperses). Place in a cool place until completely frozen.

That's it! As I already said, I do not serve it in molds, but place it in portions on plates. To lay it out beautifully, the form with the filler should be dipped in hot water for a few seconds and carefully turned over. The filler “pops out” very easily. If you want to serve in portions (and not cut into pieces), you can also use bowls. Beautiful, tasty, festive! What else does?!? :)) And we need more white horseradish for serving! Delicious!

Recipe 6: simple fish aspic at home

For a recipe for making fish aspic with a photo, it is better to choose fish, as people say, of noble origin: sturgeon, pike, sterlet, pike perch. This dish will please everyone both on weekdays and on holidays. In my opinion, this is one of the best holiday cold appetizers that everyone should know how to cook. experienced housewife! Step-by-step recipe for jellied fish with gelatin.

pike perch 500 g
broth 1.5 l
carrots 1 pc.
bay leaf to taste
fresh frozen green peas 150 g
black pepper to taste
onion 1 pc.
salt to taste
gelatin 30 g

Let's start preparing fish aspic according to step by step recipe with photo. Clean the pike perch from scales and entrails. Cut off the head and fins. Wash and peel the carrots and onions.

Pour 2 liters of water into a multicooker pan, add chopped carrots, a whole onion, spices, and fish. I cut the pike perch into pieces and cooked it in the “steamer” mode for 20 minutes.

While the fish was boiling, the gelatin was poured with cold boiled water and allowed time to swell. Take the finished fish out of the pan. Cool and separate from bones.

We dilute the swollen gelatin with strained fish broth, bring to a boil, and taking a little broth, fill the bottom of the mold. Let it harden and shape the bottom of the mold as desired. This is done so that the fish aspic according to this recipe is not only tasty, but also beautiful.

Grind the fish.

Place a layer of fish on top of the frozen jelly,

then boiled chopped carrots,

and then - boiled green peas. Add the remaining broth.

Place in a cool place and let it harden. Then turn it over onto a plate and serve jellied fish with horseradish. To easily turn it over, you need to hold the bottom in hot water for 30 seconds. Bon appetit!

Well, now you know how to make fish aspic, a recipe with step-by-step photos that I showed you!

Recipe 7: the best fish aspic (with photo)

Prepare fish aspic with gelatin for any holiday; the recipe with photos will show step by step that the preparation is not as difficult as it seems at first. But in order for it to turn out really beautiful and tasty, you need to carefully follow all proportions and recommendations, as well as take a creative approach to decorating the dish. Our photo recipe for fish jellied fish is exactly the recipe that will help you prepare delicious, and at the same time beautiful dish, which will not be a shame to put on the festive table. This aspic turns out to be light and low-calorie, which has a very positive effect on the stomachs of the guests gathered at the table, in contrast to the abundance of fatty and high-calorie foods.

fish broth – 250 ml,
fish fillet – 200 g,
onions – 75 g,
bay leaf – 1 pc.,
peppercorns – 5 peas,
carrots – 0.5 pcs.,
pepper - to taste,
instant gelatin– 10 g,
water,
salt - to taste.

Fish fillets for aspic need to be thawed at room temperature. Then we put it in the pan. Add onions, carrots, bay leaves, peppercorns and add water. Before cooking, the onion must be peeled, but there is no need to chop it, i.e. we will cook it whole.

Boil the fish for 30 minutes.

When the fish is ready, remove it from ready broth. Cool the broth until warm. Chop the fish fillet into small pieces. Season the fish with ground allspice.

Dissolve instant gelatin in not completely cooled fish broth.

You can pre-soak gelatin in 50 ml. water to swell. This way it will dissolve in the broth faster.

To prepare our fish aspic it is convenient to use silicone molds. Place on the bottom of the molds boiled pieces fish fillet.

Fill everything with fish broth.

Place in a cool place to harden. It is best to prepare this aspic in the evening so that it can stand in the refrigerator overnight and have time to harden well. This way you won’t have to worry about whether it will have time to take on the desired state.

Before serving, of course, you need to take care of decorating the dish - after all, it’s festive for us! Turn it upside down Silicone forms onto a beautiful dish so that our fish aspic gets out of the mold onto the plate. Next, decorate it with any greenery that you like best. You can decide for yourself how else to decorate our fish aspic. For decoration, you can use lemon slices, or any other products at your discretion.

You can serve the aspic in portions or on a large platter.

To make the aspic prepared according to this recipe look brighter, you can add pieces of boiled egg, lingonberries, peas, pickled corn or pieces of greens to the fish in silicone molds.

Bon appetit!