Not a single feast is complete without fish aspic. This dish is extremely useful, because it contains a lot of phosphorus and other elements necessary for a person. Cooking aspic is not as difficult as it seems at first glance. The main thing is to find the right, well-served recipe for cooking. And this article will help you with this.
In fact, any kind of fish is suitable for making aspic. The difference is in the amount of added gelatin. The fact is that species such as sturgeon, perch, salmon, trout, pike perch, bream, cod, hake, salmon contain a lot of collagen, and it helps to thicken the broth. That is, gelatin is added to the aspic of them in a very small amount, for safety net, or not added at all. Cooking from other varieties of fish involves the introduction of a thickener, without which the broth will remain just broth.
Jellied fish - a classic recipe
Our great-grandmothers also used the classic aspic recipe. It was a treat without which no wedding and fun could do. Therefore, having prepared it, you will not only please your family, but also feel the unique taste from the past.
Components:
- 2 sturgeon fillets;
- 0.5 kg of tails, heads;
- 0.1 kg of green beans;
- 3 carrot roots;
- bulb;
- 5-10 grains of allspice;
- a few leaves of laurel;
- salt;
- 150 ml of vodka;
- parsley.
Cooking technology;
- From pre-soaked trimmings and fillets, you need to cook the broth. We give spices, vegetables, beans, cook for 1.5 hours. At the very end, pour vodka.
- We take out beans, carrots, fillets. Cut the sturgeon into pieces, carrots - in the form of circles, stars, hearts, as you like.
- We filter the decoction. We spread the fillets, carrots, beans, parsley in a dish, arbitrarily, fill it with broth and leave it in a cool place so that the jelly froze.
To make the broth thicker, you can add more fish waste. Due to the greater amount of collagen, the aspic hardens faster.
Cooking from red varieties of fish
Jellied red fish has a noble taste and delicate aroma. It will be an excellent option for a cold snack at a dinner party and will definitely please the guests.
Components:
- 1 carcass of red fish;
- an onion head and a small carrot;
- 2 eggs;
- 1 lemon;
- a third of a glass of cream;
- allspice, lavrushka, cloves, salt.
Cooking technology:
- We cut the cleaned fish in portions, do not throw away the tail and head, fill it with water. Add vegetables, spices, if desired, herbs. Cook for about an hour, add a little lemon juice.
- We take out the fish, remove the head, bones, and divide the meat into pieces.
- We filter the broth, divide it into equal parts, mix the first with cream.
- We spread the fish on a plate, pour the creamy broth, set to harden.
- Boil the eggs and then cut into strips. We also cut the carrots. We spread it evenly on the frozen creamy broth, fill it with the second part of it and take the dish out to a cool place.
with gelatin
Jellied fish with gelatin is relevant in the case when we use fish with a low content of collagen. In this recipe, gelatin helps the broth to harden faster. The taste of this dish is no worse than any gelatin-free.
Components:
- half a kilo of fish fillet;
- turnip and sweet carrots;
- 1 sachet of gelatin;
- allspice, bay leaf, cloves, salt.
Cooking algorithm:
- We clean the fish, cut off the fillet, put it in the refrigerator. Boil the broth from fish leftovers, vegetables and spices for 1 hour.
- We filter the decoction. I put a fillet in it.
- We dilute gelatin in one glass of broth, pour it into the rest of the ingredients, cook for about half an hour.
- We take out the fillet, cut it and put it on a plate. On top, you can decorate the meat with chopped carrots. Fill the dish with broth and cool.
From pike perch
Pike perch has a noble taste. It is rich in vitamins and microelements, its meat is tender, and serving will certainly surprise your family.
Components:
- 1 carcass of pike perch;
- on the root of parsley and carrots;
- bulb-turnip;
- lemon;
- 1 sachet of gelatin as needed.
Cooking technology:
- We clean the pike perch, separate the gills, cut, cook the broth with root vegetables and spices for 1 hour.
- We filter the broth, separate the meat from the bones, cut into portions. Put on a plate, decorate with chopped carrots.
- In part of the broth, you need to dissolve the gelatin and pour it into the broth. Then the pan should be heated and squeeze the lemon juice into its contents.
- It's time to pour the meat with broth and put to cool. Before serving, decorate the finished dish with herbs.
Festive jellied pike
Pike is a very satisfying fish rich in useful components. The following recipe will help you prepare aspic from pike.
Prepare the following set of products in advance:
- pike carcass;
- sweet carrots and a large juicy onion;
- 1 egg;
- 1 st. l. gelatin;
- peppercorns, lavrushka, salt.
Cooking technology:
- We clean the pike, cook the broth from the head and tail for 30 minutes.
- We filter, throw chopped pieces of pike, vegetables and spices. There is still a lot of time left to cook.
- We collect a glass of broth, dilute gelatin in it, pour it into the rest of the broth and cook for another 10 minutes.
- Boil the eggs, cut into large pieces.
- We filter the broth, lay out the pike, chopped carrots, eggs on the bottom of the selected form and fill it all with broth. We leave in a cold place. Decorate with herbs before serving.
Jellied carp - simple and tasty
Carp is one of those fish that can be found in any supermarket. It is easy to prepare, and its taste is not inferior to more refined seafood.
Components:
- 2 kg carp;
- 1 carrot root;
- 1 onion;
- 1 tsp vinegar;
- 1 tsp gelatin;
Cooking technology:
- We cut the cleaned carp in portions with tails and heads, send it to the pan and bring to a boil. Add vegetables and spices. Cook for about an hour, pour in the vinegar.
- Pull out the carp, separate all unnecessary, cut the meat into pieces.
- Dilute gelatin in one glass of broth, pour into a common pan and cook for another 5 minutes.
- We spread the carp and sliced \u200b\u200bcarrots in the selected form. Fill everything with broth and put in a cold place. Before serving, you can decorate the dish with herbs.
From saury
Cooked saury is very delicate in taste, and also juicy. Aspic from such fish is incredibly tasty.
Components:
- 1 kg of saury;
- 2 carrot roots;
- 1 onion;
- allspice, a few leaves of laurel, salt;
- 100 ml of vodka;
- bunch of parsley.
Cooking technology;
- We clean the saury, do not throw away the heads and tails, fill it with water. We give spices, vegetables, cook for about an hour and a half. Finally add vodka.
- We take out the carrots and fish, cut into pieces. We remove fish waste.
- We filter the decoction. Put the meat, carrots and parsley leaves on a plate. Fill with broth and put in the cold so that the jelly freezes.
From cod fillet
Cod, cooked in any form, has an extremely mild flavor. It is often prepared for children. Of course, small gourmets cannot be treated with aspic fish, but the older ones will certainly like it.
Components:
- 1 kg cod;
- 1 onion;
- 1 egg;
- 1 carrot root;
- 1 lemon;
- 1/3 cup cream;
- allspice, laurel leaves, salt.
Cooking technology:
- We cut the cleaned cod in portions, do not throw away the tails and heads, but use it for broth. We throw vegetables, spices to them and cook for about an hour. Squeeze lemon juice into a saucepan.
- We filter the broth, throw away everything that is not needed, and divide the meat into pieces. We divide the fish into two approximately equal parts, mix one of them with cream.
- We spread the meat in the container chosen for serving, fill it with creamy broth and carry it to a cold place to harden.
- Eggs need to be boiled, cut into cubes or straws. Cut carrots the same way. We spread the ingredients on a frozen aspic, pour in a clear broth, put in a cold place.
Sea trout for the holiday
Trout is an incredibly noble type of fish. It tastes delicious, looks beautiful, and the trout dishes are amazing.
Components:
- 0.5 kg of trout;
- 1 onion;
- 1 carrot root;
- 1 parsley root;
- juice of one lemon;
- allspice, bay leaf, cloves, salt;
- 1 sachet of gelatin.
Cooking technology:
- We clean the trout, separate the gills, cut. Cook fish broth with onions, root vegetables and spices for about an hour.
- We filter, separate the meat from the bones and cut it into pieces. We evenly spread them on a plate, decorate with chopped carrots.
- Dissolve gelatin in a small part of the broth, mix with the rest of the broth. Heat it up and squeeze the juice from the lemon.
- Pour the meat with broth, set to harden. Immediately before serving, decorate with greens.
Aspic, unlike jelly, is a bright dish. You can and even need to add not only meat, but also pieces of colored vegetables to it.
Therefore, by the holiday, feel free to add to the fish jellied peas, corn grains, finely chopped bell pepper. It will turn out not only tasty, but also beautiful and creative!
From pollock
Pollock aspic is very tasty, and the broth fascinates with aroma.
Components:
- 0.7 kg of pollock;
- 1 carrot root;
- 1 onion;
- 1 sachet of gelatin;
- allspice, laurel leaves, salt.
Cooking technology:
- We clean pollock, separate the fillet from other parts. We put it to cool, and boil the broth from the remaining scraps, vegetables and spices for about an hour.
- We filter the broth, give the fillet and continue cooking. In one glass of broth, you need to dilute the gelatin, then pour it into a common pan and cook the broth for another 15 minutes.
- We take out the fillet, cut into portions and put on a plate. Decorate with chopped carrots on top, pour the broth and set to harden.
Products:
for 1 kg of frozen fish - 1 carrot, 0.5 onion heads, 0.5 parsley roots, 2-3 tablespoons of 3% vinegar, 8 teaspoons (40 g) of gelatin, 1 lemon or 2 hard-boiled eggs, 10-12 sprigs of parsley, bay leaf, allspice peas, salt.
Cooking:
Fleshy fish, without small intermuscular bones, with white flesh, is suitable for aspic.
Zuban, sea burbot, grenadier, saber fish, hake, cod, sea bass, notothenia can be used.
Cut large specimens of fish into boneless fillets, small fish with a narrow body (like a saber fish) - into a carcass or into pieces.
On pieces of fish with dense skin, make cuts to avoid tightening the skin and deforming the pieces.
Fish food waste - bones, heads without gills, skin and fins - pour cold water (2-2.5 l) and cook at a low boil for 20-30 minutes, then add chopped vegetables (carrots, parsley root, onions), spices and continue cooking for another 10-15 minutes. Then increase the heat, put the pieces of fish into the boiling broth, bring to a boil, reduce the heat and, with a slight boil, bring the fish to readiness for about 15-20 minutes.
Salt the broth 5-7 minutes before the end of cooking fish.
Do not overcook the fish, as the pieces may be deformed, the quality of the fish will decrease. Remove the finished fish with a slotted spoon and lay it in a deep dish or enameled tray with the skin up (pre-remove the bones from the fish).
Dish decoration:
For each piece of fish, put a circle of carrots, a sprig of parsley, a slice of lemon (without skin) or eggs and fix them by pouring a small layer of jelly and letting it harden. Pour the semi-hardened jelly over the fish.
The top layer of jelly should be at least 1-1.5 cm.
If jellied fish is cooked in molds, then format it differently.
To do this, pour jelly on the bottom of the molds (with a layer of 0.5 cm), let it harden and then put parsley, carrots, lemon or egg and fish skin down on it and pour half-cooled jelly. Keep the filled fish in the refrigerator until the jelly has completely solidified.
To prepare jelly, strain the broth, add gelatin, previously soaked in cold water (1:8), vinegar and bring to a boil with stirring (but do not boil).
When used for jellied swordfish the indicated norm of gelatin should be halved, since this fish gives a gelling broth. To get a more transparent fish jelly (lanspig), it must be clarified.
After dissolving the gelatin, add egg whites (from 3-4 eggs) to the broth, thoroughly mixed beforehand with 4-5 times the amount of cold broth (1-1.5 cups). After introducing the mixture, stir the broth, bring to a boil (but do not boil), then remove the pan with the broth from the stove, cover with a lid and let the broth stand for 15-20 minutes, then strain through several layers of gauze. Cut the jellied fish cooked in a tray or dish with a knife so that there is a small layer of jelly around the pieces.
Dip molds with jellied fish for a few seconds in hot water and, turning them over, put the contents on a dish.
Garnish for jellied fish:
Serve horseradish sauce or red horseradish sauce in a gravy boat with jellied fish.
You can put a side dish on a dish with jellied fish - pickled or pickled cucumbers, fresh or pickled tomatoes, red cabbage salad, sweet peppers or lecho, etc.
Garnish to give a homogeneous or complex - from several types of vegetables, selecting them by color.
For decoration, you can also use mayonnaise sauce with jelly.
A delicious, dietary dish that will look gorgeous on the festive table, delight you on weekdays, diversify any diet. The refined taste of sea fish, emphasized by carrots and herbs, will give pleasure from lunch or dinner.
Required Ingredients:
Aspic is prepared according to the scheme of ordinary fish soup, only in a more low-ingredient version, changing the end of cooking. We take a large hake carcass, clean it, gut it, separate the largest pieces in the abdomen. We cut pieces of 2-3 centimeters thick. Put the fish in a bowl. If you want to cook aspic from river fish, pike perch is the most suitable.
We take carrots, wash them, peel them. We put a whole carrot in a pan with fish.
Pour water into a saucepan, in proportion: for each piece of fish 100-150 grams of water.
Add bay leaf in the amount of 2 pieces. We put it on the stove.
We cover the pan with a lid, bring to a boil, reduce the heat to a minimum, let it boil for 7-10 minutes until the fish is ready. At this time, we are preparing a container for the filler. It is better to choose dishes in white or light colors, it is desirable that the bottom be plain. Then the beauty of the dish will be visible. If you plan to serve the dish chic, at the end of cooking it can be laid out on a flat dish upside down, for this, choose dishes with a narrow bottom that expands towards the top. Then the aspic will be easier to get out of the tank.
At the bottom of the dish we put the split off, whole leaves of parsley.
After 7 minutes, remove the lid from the pan, carefully remove the fish to a separate dish.
Carrots are left to boil for another 5-7 minutes.
Put the fish on top of the greens, one piece per serving plate.
We take food gelatin in the amount of 10-15 grams (if you do not use animal thickeners, it can be replaced with agar, which is made from algae). Pour the gelatin into an enamel container.
Pour in 1-2 tablespoons of water if desired.
We are waiting for it to swell, usually it is 10-15 minutes for instant gelatin, 30-40 minutes for regular gelatin.
We put the container with gelatin on the stove and heat it to a liquid homogeneous state. Don't bring it to a boil!
We take out the carrots from the fish broth, turn off the stove. Cut the carrots into medium-thick slices.
We spread the circles of carrots around the fish in random order, to your taste.
Melted gelatin is added to the fish broth.
Mix gelatin well with broth. We begin immediately to pour the fish broth into portioned plates with fish and carrots. It is necessary to pour slowly, trying not to disturb the laid out decor, aiming at the center, at the fish.
The broth should cover the fish by a maximum of 3-5 millimeters. Let the filling cool down.
Top again decorate the aspic with parsley (leaves).
We put the cooled aspic in the refrigerator for 1 hour.
After an hour, the aspic should harden, and is ready for use.
The dish is ready! Enjoy your meal.
Calories: Not specified
Time for preparing: Not specified
Hake aspic is such a versatile appetizer that it can be served on the festive table and cooked as a main course for a homemade feast. It is interesting that hake aspic, a step-by-step recipe with a photo, see below, can be presented as a portioned dish using special forms, and when serving, turn them upside down - guests at the festive table will really like this serving. But, of course, the most important point is not so much the spectacular presentation as the great taste of the dish.
To do this, you need to choose a good, high-quality, fresh-frozen fish, such as a carcass of hake, pollock or pike perch. The taste of the aspic will largely depend on the chosen fish, so you need to focus on your wishes, but do not forget that it is better to take dry-frozen fish (this method of harvesting fish makes it almost impossible to re-freeze by unscrupulous sellers). I am sure you will like this one too, the dish turns out to be very tasty.
In order for the taste of the aspic to have pleasant spicy notes, spices and spices are added to the broth during the cooking of the fish. It can be oregano, coriander or a ready-made soup mix.
- fish (hake, fresh-frozen) -200 gr.,
- carrots - 1 pc.,
- bay leaf (dried) - 1-2 pcs.,
- salt (sea, medium) - 7 gr.,
- gelatin (instant) (or agar) - 10 gr.,
- parsley greens - 5 gr.,
- onion - a quarter.
How to cook with a photo step by step
Defrost the carcass of fish in natural conditions. Then we cut it in such a way as to remove the fins, clean the belly from the black film lining the inside. Then we cut the fish into pieces 2-3 cm thick. 
We peel the carrots.
We put the fish in a saucepan, add spices, salt. Then we report a whole peeled carrot, onion, parsley sprig, pour in water at the rate of 100-150 ml of water for each piece of fish. We put the pan on a small fire. 
As soon as the water starts to boil, be sure to remove the foam from the surface and cook the fish for 7-10 minutes over low heat. I also often cook, I advise you too.
When the fish is ready, take it out of the broth and free it from the bones.
The fillet can be chopped or left in pieces.
We continue to cook the carrots for another 5-7 minutes so that they are soft.
In a small saucepan, soak the gelatin with warm water at the rate of 1-2 tbsp. tablespoons of water per 10 g of gelatin and let it swell. 
Then melt the swollen gelatin in a water bath and quickly pour it into the fish broth, filtered from spices. We try the broth for salt. 
We cut the carrots into circles, decorate the fish with them and slowly pour in the broth with gelatin so that it covers the fish by 3-5 mm. Be sure to check out this one too
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