How to decorate fish aspic with gelatin. Fish aspic: simple and tasty recipes. Recipe: Salted fish aspic

Not a single feast is complete without fish aspic. This dish is extremely healthy, because it contains a lot of phosphorus and other needed by a person elements. Preparing aspic is not as difficult as it seems at first glance. The main thing is to find the right, well-presented cooking recipe. And this article will help you with this.

In fact, any type of fish is suitable for making aspic. The whole difference is in the amount of gelatin added. 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 thicken the broth. That is, gelatin is added to the aspic in very small quantities, to be on the safe side, or not added at all. Cooking from other types of fish requires the introduction of a thickener, without which the broth will remain just broth.

Our great-grandmothers used the classic aspic recipe. It was a treat that no wedding or party would be complete without. Therefore, by preparing it, you will not only please your family, but also feel a unique taste from the past.

Components:

• 2 sturgeon fillets;
• 0.5 kg of tails, heads;
• 0.1 kg green beans;
• 3 carrot roots;
• bulb;
• 5-10 grains of allspice;
• several laurel leaves;
• salt;
• 150 ml vodka;
• parsley.

Cooking technology;

1. You need to cook broth from pre-soaked trimmings and fillets. Give spices, vegetables, beans, cook for 1.5 hours. At the very end, pour in vodka.
2. We take out the beans, carrots, fillet. We will cut the sturgeon into pieces, carrots - in the form of circles, stars, hearts, as you like.
3. Strain the broth. Place the fillet, carrots, beans, and parsley randomly in a bowl, pour in the broth and leave in a cool place so that the jellied meat hardens.

To make the broth thicker, you can add more fish waste. Thanks to more collagen, the aspic hardens faster.

Red fish aspic has a noble taste and delicate aroma. It will become excellent option cold appetizer at a dinner party and will definitely please the guests.

Components:

• 1 carcass of red fish;
• onion and small carrots;
• 2 eggs;
• 1 lemon;
• a third of a glass of cream;
• allspice, bay leaf, cloves, salt.

Cooking technology:

1. We cut the cleaned fish into portions, do not throw away the tail and head, fill it with water. Add vegetables, spices, and herbs if desired. Cook for about an hour, add a little lemon juice.
2. We take out the fish, remove the head and bones, and divide the meat into pieces.
3. Strain the broth, divide into equal parts, mix the first with cream.
4. Place the fish on a plate, pour in the creamy broth, and let it harden.
5. Boil the eggs and then cut them into strips. We also chop the carrots. Spread evenly onto the frozen creamy broth, fill it with the second part and take the dish to a cool place.

With gelatin

Fish aspic with gelatin is relevant when we use fish with a low collagen content. In this recipe, gelatin helps the broth harden faster. The taste of this dish is no worse than any gelatin-free dish.

Components:

• half a kilo of fish fillet;
• onions and sweet carrots;
• 1 packet of gelatin;
• allspice, bay leaf, cloves, salt.

Cooking algorithm:

1. We clean the fish, cut off the fillets, and put them in the refrigerator. Cook the broth from leftover fish, vegetables and spices for 1 hour.
2. Strain the broth. We put the fillet in it.
3. We dilute gelatin in one glass of broth, add it to the rest of the ingredients, and cook for about half an hour.
4. We take out the fillet, cut it and put it on a plate. You can decorate the meat with chopped carrots on top. Pour the broth over the dish and cool.

From zander

Pike perch has a noble taste. It is rich in vitamins and microelements, its meat is tender, and its presentation will certainly surprise your family.

Components:

• 1 pike perch carcass;
• parsley and carrot roots;
• onion;
• lemon;
• 1 sachet of gelatin as needed.

Cooking technology:

1. We clean the pike perch, separate the gills, cut it, and cook the broth with root vegetables and spices for 1 hour.
2. Strain the broth, separate the meat from the bones, and cut into portions. Place on a plate and garnish with chopped carrots.
3. You need to dissolve gelatin in part of the broth and pour it into the broth. Then heat the pan and squeeze lemon juice into its contents.
4. It's time to pour the broth over the meat and leave to cool. Before serving, decorate the finished dish with herbs.

Festive jellied pike

Pike is a very nourishing fish rich in useful components. The following recipe will help you prepare pike aspic.

Prepare the following set of products in advance:

• pike carcass;
• sweet carrots and a large juicy onion;
• 1 egg;
• 1 tbsp. l. gelatin;
• peppercorns, bay leaf, salt.

Cooking technology:

1. We clean the pike, cook the broth from the head and tail for 30 minutes.
2. Strain, throw in the chopped pieces of pike, vegetables and spices. There is still the same amount of time left to cook.
3. Take a glass of broth, dilute gelatin in it, pour it into the rest of the broth and cook for another 10 minutes.
4. Boil the eggs, cut into large pieces.
5. Strain the broth, place pike, chopped carrots, eggs on the bottom of the chosen form and fill it all with broth. Leave in a cool place. Before serving, decorate with herbs.

Carp aspic - 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:

1. Cut the cleaned carp into portions with tails and heads, place in a saucepan and bring to a boil. Add vegetables and spices. Cook for about an hour, add vinegar.
2. Remove the carp, separate all unnecessary parts, and cut the meat into pieces.
3. We dilute gelatin in one glass of broth, pour it into a common saucepan and cook for another 5 minutes.
4. Place the carp and carrots cut into slices into the chosen form. Fill everything with broth and put it in a cold place. Before serving, you can decorate the dish with herbs.

From saury

Cooked saury has a very delicate taste and is also juicy. Jellied fish made from this type of fish is incredibly tasty.

Components:

• 1 kg of saury;
• 2 carrot roots;
• 1 onion;
• allspice, a few bay leaves, salt;
• 100 ml vodka;
• a bunch of parsley.

Cooking technology;

1. 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. At the end, pour in vodka.
2. Take out the carrots and fish and cut them into pieces. We remove fish waste.
3. Strain the broth. Place meat, carrots and parsley leaves on a plate. Fill with broth and put in the cold so that the jellied meat hardens.

Cod fillet

Cod, cooked in any form, has an extremely mild flavor. It is often prepared for children. Of course, jellied fish cannot please little gourmets, but older ones will certainly enjoy the dish.

Components:

• 1 kg cod;
• 1 onion;
• 1 egg;
• 1 carrot root;
• 1 lemon;
• 1/3 cup cream;
• allspice, laurel leaves, salt.

Cooking technology:

1. We cut the cleaned cod into portions; we do not throw away the tails and heads, but use them for broth. Add vegetables and spices to them and cook for about an hour. Squeeze lemon juice into the pan.
2. We strain the broth, throw away everything that is not needed, and divide the meat into pieces. Divide the fish into two approximately equal parts, mix one of them with cream.
3. Place the meat in the container chosen for serving, fill it with creamy broth and take it to a cold place to harden.
4. Eggs need to be boiled, cut into cubes or strips. We cut carrots the same way. Place the ingredients on the frozen aspic, fill with clear broth, and place in a cold place.

Jellied trout for the holiday

Trout is an incredibly noble species of fish. It tastes exquisite, looks beautiful, and the trout dishes are simply amazing.

Components:

• 0.5 kg trout;
• 1 onion;
• 1 carrot root;
• 1 parsley root;
• juice of one lemon;
• allspice, bay leaf, cloves, salt;
• 1 packet of gelatin.

Cooking technology:

1. Clean the trout, separate the gills and chop. Cook the fish broth with onions, root vegetables and spices for about an hour.
2. Strain, separate the meat from the bones and cut it into pieces. Place them evenly on a plate and garnish with chopped carrots.
3. Dissolve gelatin in a small part of the broth and mix with the rest of the broth. Heat it and squeeze out the juice from the lemon.
4. Pour the broth over the meat and let it harden. Just before serving, decorate with herbs.

Jellied meat, unlike jellied meat, is a bright dish. You can and even need to add not only meat, but also pieces of colored vegetables.

Therefore, for the holiday, feel free to add peas, finely chopped corn kernels to the fish aspic bell pepper. It will turn out not only delicious, but also beautiful and creative!

From pollock

The pollock aspic is very tasty, and the broth is mesmerizing with its aroma.

Components:

• 0.7 kg pollock;
• 1 carrot root;
• 1 onion;
• 1 packet of gelatin;
• allspice, laurel leaves, salt.

Cooking technology:

1. We clean the pollock and separate the fillets from other parts. Let it cool, and cook the broth from the remaining scraps, vegetables and spices for about an hour.
2. Strain the broth, add the fillet and continue cooking. You need to dilute gelatin in one glass of broth, then pour it into a common saucepan and cook the broth for another 15 minutes.
3. We take out the fillet, cut it into portions and put it on a plate. Decorate the top with chopped carrots, pour in the broth and let it harden.

Jellied pink salmon - step-by-step recipe

Pink salmon is a particularly rich fish in healthy components. Its taste is extremely rich, and the aspic from this inhabitant depths of the sea simply incredible.

Components:

• 1 kg of pink salmon;
• 1 onion;
• 1 carrot root;
• 1 tsp. gelatin;
• 1 tsp. vinegar;
• allspice, laurel leaves, salt.

Cooking technology:

1. Cut the cleaned pink salmon into portions. Bring the tail and head to a boil. Add vegetables, season with spices, cook for half an hour, pour in vinegar.
2. We take out the pink salmon, throw away the head, tail and bones, and separate the meat itself.
3. You need to dilute the gelatin in a small part of the broth, mix it with the rest of the ingredients and cook for another 15 minutes.
4. Place the meat and chopped carrots on a plate, pour in the broth and let it harden. Serve the finished dish with your favorite sauces and herbs.

Salmon aspic

Salmon has a very rich taste, so the aspic from it will be spicy, truly fishy.

Components:

• 1 kg salmon;
• 1 carrot root;
• 1 onion;
• 1 parsley root;
• 1 lemon;
• allspice, bay leaf, cloves, optional, salt;
• 1 packet of gelatin.

Cooking technology:

1. The salmon should be cleaned and the gills separated. Cut the meat. Cook the decoction with root vegetables and spices for 1 hour.
2. Then you should strain the broth, separate the meat from the bones, cut it into portions and place it on a plate. Decorate with chopped carrots.
3. You need to dissolve gelatin in a small part of the broth, pour it into the rest of the broth, heat it, squeeze the juice from the lemon.
4. Pour the broth over the meat and let it harden. If desired, decorate with herbs before serving.

Tips for clarifying fish stock for aspic

All ingredients of the aspic should be clearly visible in ready dish. This cannot be achieved if the broth is cloudy. To make the jelly completely transparent, use the following tips.

1. As soon as the broth for the fish aspic has boiled, you need to remove the foam with a slotted spoon, and then cook over low heat. This will make your broth clear.
2. If the broth turns out to be cloudy, you need to use clean gauze folded in four to strain it several times.
3. A great way to lighten any broth is to whisk an egg white. If you pour it in a stream into a hot meat broth, it will immediately become lighter. When the broth cools, the coagulated protein will settle and can be easily removed.

In the 19th century, French chefs improved many dishes of Russian cuisine. Jellied fish or meat began to be prepared from the best cuts, and not from the remains of meat, as jellied meat was originally prepared. The broth was clarified and roots and spices were added for flavor and color. The dish is labor-intensive, but it can be prepared the day before the significant date.

Jellied fish without gelatin will decorate the table and the hostess will receive well-deserved compliments from the guests.

Jellied fish without gelatin

To prepare the dish you will need river fish, such as pike perch.

Compound:

• pike perch – 2 kg;
• carrot – 1 pc.;
• onion – 1 pc.;
• parsley root – 1 pc.;
• allspice – 5-6 peas;
• salt;
• spices.

Preparation:

1. Wash and gut the fish. Separate the head, fins and tail. Remove the gills and eyes.
2. To make the broth clear, boil 3 liters of water and lower the fish fins, tail and head.
3. Season with salt and add peeled carrots, onions and parsley root. Add allspice and a couple of sprigs of parsley.
4. Vegetables can be pre-fried in a dry frying pan until golden brown and then placed in a pan.
5. Reduce heat to low and simmer the broth for about an hour. It should reduce by a third and become sticky.
6. Remove all ingredients from the pan and strain the broth. Put it on the fire again, and after boiling again, add the pike perch carcass.
7. Taste, add salt if necessary, and cook until the fish is done.
8. Carefully remove the fish and pour the liquid into a clean container.
9. Divide the fish into portions and place in the pan.
10. For decoration, add slices of boiled carrots, thin slices of lemon and parsley. Additionally, you can decorate the dish with boiled quail eggs and olives.
11. Fill the molds with broth and put them in the refrigerator to harden.

The dish must be served at the last moment so that the fish aspic without gelatin does not lose its shape. This dish is served with horseradish or mustard sauce.

Salmon aspic without gelatin

This dish can also be prepared from sea fish. Any fish from the salmon family will do.

Compound:

• salmon – 3 kg;
• carrots – 2 pcs.;
• onion – 1 pc.;
• parsley root – 1 pc.;
• peppercorns – 10 pcs.;
• salt;
• spices.

Preparation:

1. Place a pot of water on the fire, and while the water is boiling, cut the fish.
2. Separate the head, tail and fins. Remove the entrails and fillet the carcass.
3. Salt the boiling water and lower the head, tail, fins and ridge.
4. Add the onion, which only needs to be removed upper layer husks. Peel the parsley root and add it to the pan.
5. Peppercorns, Bay leaf and add fish spices to taste.
6. Simmer over low heat for about an hour until the broth becomes sticky.
7. Strain the broth, put it on gas, and put the fish fillet and peeled carrots into it.
8. Cook for about half an hour, then remove the fish and disassemble it into pieces, removing small bones.
9. Place the pieces of fish in the aspic container. Between them, place carrot slices, parsley leaves and slices of lemon and eggs.
10. Strain the broth through a fine sieve or cheesecloth and cool it.
11. Pour into molds with fish and send to harden in a cool place.

If there is too much fish, some can be used to make a salad.

Jellied small river fish without gelatin

If there is a fishing enthusiast in your circle, then ask him to catch small ruffs or perches to prepare the broth.

Compound:

• perch – 1 kg;
• pike perch fillet – 0.5 kg;
• carrot – 1 pc.;
• onion – 1 pc.;
• parsley – 1-2 sprigs;
• peppercorns – 6-8 pcs.;
• salt;
• spices.

Preparation:

1. First, wash the small fish and cook the broth with salt, pepper and onion.
2. To make the broth transparent, fish must be placed in boiling water. After waiting for it to boil again, skim off the foam, add spices, and reduce the heat to low.
3. For flavor, you can add a couple of sprigs of parsley or celery root.
4. Simmer the broth for at least an hour until the liquid has evaporated slightly and the liquid feels sticky to the touch.
5. Strain it through cheesecloth, and the fish can be given to the cats or thrown away.
6. Bring the broth to a boil and place fillets of any white fish into it. It could be pike perch, haddock or cod.
7. Add the peeled carrots, skim off the foam and reduce the heat.
8. Carefully remove the finished fish, let cool and disassemble into pieces, removing small bones.
9. Cut the carrots into slices and place them between the pieces of fish in the molds.
10. Boil chicken or quail eggs and decorate the dish with them.
11. Add fresh parsley leaves and thin lemon rings.
12. Pour in the cooled broth and leave in the refrigerator overnight.

The aspic will quickly harden, and the broth will be tasty and rich.

Jellied sturgeon without gelatin

On the occasion of a particularly solemn holiday, the aspic can also be prepared from sturgeon fish.

Compound:

• ruffs – 1 kg;
• sturgeon – 0.5 kg;
• carrot – 1 pc.;
• onion – 1 pc.;
• parsley – 1-2 sprigs;
• salt;
• pepper.

Preparation:

1. Cook broth from small river fish. Use step by step recipe jellied fish without gelatin, given above.
2. While it's cooking, wash the sturgeon fillet and trim off the fat.
3. Bring the strained broth to a boil and add sturgeon and peeled carrots into it.
4. You can add a sprig of parsley. Bring to a boil, skim off the foam and reduce heat.
5. After half an hour, remove the fish and strain the broth again.
6. Cut the carrots into slices. Divide the fish into pieces.
7. Place in a mold, adding fresh parsley leaves and cranberries for beauty.
8. Pour in the cooled broth and leave to cool in a cool place.

Serve by cutting into portions. Horseradish or mustard goes well with jellied fish.

Jellied fish without gelatin in portioned molds

For a dinner party, you can prepare jellied fish in small ramekins and serve it to each guest on a snack plate.

Compound:

• perch – 1 kg;
• cod fillet – 0.5 kg;
• carrot – 1 pc.;
• onion – 1 pc.;
• parsley – 1-2 sprigs;
• salt;
• pepper.

Preparation:

1. From river fish, cook a rich broth with the addition of onion, parsley and pepper.
2. Strain and let it boil. Place the thawed and washed cod fillet in, wait until it boils again, remove the foam, and reduce the heat.
3. Add peeled carrots and cook for about half an hour.
4. Remove the fish and strain the broth. Break the cod into small, boneless pieces.
5. Cut the boiled carrots with a shaped knife in the form of flowers or stars.
6. Prepare olives or lemon. Boil the eggs and cut them into even slices.
7. Place all the prepared pieces beautifully in silicone baking molds or glass glasses.
8. Remember to turn your ramekins upside down when serving.
9. Decorate your dish as your imagination dictates.
10. Leave to freeze in a cool place overnight.

If you used glass or metal molds, it will be easier to remove the jellied fish if you lower the mold into hot water for a minute.

Assorted jellied fish without gelatin

Aspic made from white and red varieties of fish will look very impressive on the festive table.

Compound:

• perch – 1 kg;
• cod fillet – 200 gr.;
• salmon fillet – 200 gr.;
• carrot – 1 pc.;
• onion – 1 pc.;
• parsley – 1-2 sprigs;
• salt;
• pepper.

Preparation:

1. Prepare a rich broth from small river fish with salt and spices.
2. Strain it and boil cod or haddock fillets in it.
3. Cut the salmon fillet into very thin slices and roll the pieces into a rosette.
4. Boil a small amount of salted water in a saucepan. You can add dry white wine.
5. Place the salmon roses and cover with a lid. Cook over low heat for a few minutes and carefully remove with a slotted spoon.
6. Place cod pieces and carrot slices into the pan. Pour in a small amount of broth and leave to set.
7. Take out the frozen aspic and continue decorating.
8. Place salmon roses on parsley leaves. You can put a cranberry in the middle.
9. Pour in the broth and let it harden.

If you prepare assorted assorted meats in portioned molds, you need to start with a salmon rose and press pieces of white fish on top.

Try cooking jellied fish without gelatin according to one of the recipes proposed in the article. You can also involve your children in decorating the dish, who will certainly enjoy this creative process. Your family and guests will be delighted with the tasty and beautiful dish. Bon appetit!

Fish aspic is always decorated with great taste with various vegetables and herbs. However, this art must be learned; you should start with basic skills in preparing broth and choosing fish to go with it. There are two criteria for its correct preparation: the required richness and stickiness, as well as transparency. This is not difficult to achieve, provided that you are sufficiently informed on this issue. We will give some cooking tips and recipes in this article in a brief form, for greater convenience.

The benefits of aspic

The success of fish aspic in the question “which fish is best for aspic?” In fact, you should not underestimate this food product, because many people choose only pieces of fish from aspic, but in vain. Natural gelatin contains 18 essential amino acids, including glycine, alanine and aspartic acids, which are difficult to get from regular food unless you take a multivitamin.

Thus, the direct beneficial effect of consuming aspic is obvious, immunity increases, mental activity increases, and nervous system and heart muscle, joint mobility and muscle strength increase.

How to choose fish for aspic

The short answer is that any fish is quite suitable for this very aesthetic and appetizing dish. But the whole question is whether to add gelatin or not, and if you add, then how much, because from different types fish depends on its ability to release collagen into the broth.

The types of fish richest in this substance are:

Pike perch, sturgeon, bream, carp, cod, stellate sturgeon, perch, hake, trout, salmon, salmon, chum salmon and many others.

It should be remembered that there is especially a lot of collagen in connective fibers, tendons, ligaments, skin, scales, cartilage, bones, and the head, which is very important for your fish aspic (which fish is best for aspic) to turn out flawless. Therefore, when purchasing fish for aspic, stock up on this so-called “recycled material”, which is sold separately in the markets.

Then you will not need to add gelatin to the boiled broth.

However, all “waste” should be thoroughly washed, and the gills should be removed from the head with a sharp knife; this is very important point, otherwise the broth will be incredibly bitter, and your aspic will fall under the well-known definition of “what disgusting.”

Jellied without adding gelatin

Ingredients:
- fish – 600 g,
- small fish (platva, ruffs, etc.) - 400 g,
- vodka – 1 tbsp.
- onion – 2 heads,
- carrots – 1 piece,
- eggs – 3 pcs.,
- allspice peas,
- green beans – 100 g,
- parsley - a few sprigs,
- Bay leaf,
- salt.

Preparation:
Let us immediately note that small fish, which is the best option for the preparation of rich fish broth, it may well be replaced with fish “waste”, such as tails, heads, fins and even scales removed from fish.

So, we start preparing aspic from fish (which fish is best for aspic - the answer to the question will be below), by preparing all fish products, freeing large fish from scales, heads, tails, fins, which we do not throw away, and entrails, this is the only , which we get rid of, in addition, do not forget to cut out and throw away the gills.

Next, you should cut the fish so that you carefully remove all the bones without damaging the integrity of the fillet. To do this, we first cut the fish lengthwise with a sharp knife on both sides, freeing the ridge, then remove the bones from the fillet; you can use tweezers for this procedure. Another important advice is that it is better not to remove the skin from the fish fillet, this is if you want to prepare a beautiful aspic with large whole pieces.

However, you can prepare aspic with small pieces of fish fillet, you can decorate both colorfully and effectively, the choice is yours.

Having finished with the large fish, we proceed to clean the small fish, for which we simply wash it and clean it of the entrails.

Now, put all the prepared fish in a spacious container and fill it with 2.5 liters of water, bring it to a boil and reduce the heat. Salt the broth and cook for ten minutes, then carefully remove the fish fillet, place it on a dish, and continue to cook the broth for another hour and a half over low heat.

Half an hour before the end of cooking, pour vodka into the broth for fish aspic (what kind of fish is best for aspic, that’s what we use for the recipe), let the alcohol evaporate, and the delicate aroma and spicy zest will remain. At the same time as the vodka, add onions, whole heads, carrots, green beans, peppers and bay leaves into the broth.

During cooking, the amount of broth will noticeably decrease, almost by half, remove the vegetables, throw away the onions, leave the carrots and beans for decoration, and cook the eggs separately.

The broth should be cooled slightly and strained without stirring. To do this, put a soft cotton cloth folded in half on a colander, place it in a prepared container of the appropriate diameter, and carefully pour the fish broth into the colander in a thin stream.

So, we have done the main work, now the most enjoyable creative part of preparing the aspic remains. We decide what containers to pour it into, these can be transparent tall and small glass glasses, various muffin tins, bowls and bowls, glass and porcelain, dishes, etc., the options are simply endless.

While the broth is cooling, we prepare the vegetables; here it is important not to overload the aspic with them; nevertheless, the beauty of the frozen transparent broth should only be slightly emphasized by them. Cut the carrots and eggs into shapes and leave them ready.

If the broth for fish aspic (and we will tell you which fish is better for aspic later) has already begun to “set”, fill the prepared forms with it halfway and put them in the refrigerator for further hardening.

We cut the cooled fish fillet at our discretion, place it in molds on the frozen broth, lay out the cooked vegetables and eggs, and also put in a few parsley leaves.

By the way, it is better not to put lemon slices in the broth; this can make the aspic slightly bitter; it is better to use lemon for serving, placing it in slices on a dish along with the olives. Fill the entire resulting “ikebana” with the remaining broth and send it back into the cold to harden. It is important that the aspic does not freeze under any circumstances, otherwise all your work will be in vain, the broth will not harden. That's it, your aspic is ready!

How to clarify fish broth

However, it may happen that the broth is not transparent enough, then for the beauty and effectiveness of serving aspic, the broth should be clarified.

There are several ways to do this, we will share some of them, for the sake of completeness, so that you do not have to waste time on additional searches for information on this issue.

The method for clarifying the broth is as follows:
- mix 1 tbsp. vinegar 3% with three egg whites, lightly beat this mixture;
- pour the resulting mixture into slightly cooled broth, taken in an amount of approximately one liter;
- bring the broth with the vinegar mixture to a boil, skimming off the foam, turn off the heat;
- keep the broth for fish aspic in this form (which fish is best to use for aspic is up to you), 30 minutes, then filter as described above.

Jellied with gelatin

Ingredients:
- pike perch – 600 g,
- gelatin – 40 g + 10 g,
- onion – 2 heads,
- carrots – 2 pcs.,
- cranberries – 200 g,
- canned corn – ½ can,
- green peas – ½ jar;
- allspice,
- Bay leaf,
- sour cream – 2 tbsp.,
- red caviar, for decoration,
- salt.

Preparation:
The most important difference in preparing aspic with gelatin from aspic without gelatin is the reduced cooking time of the broth, and in addition, the absence of the need to search for “fish waste” or small fish. You just buy your favorite fish and gelatin and go make aspic.

First, soak the gelatin to mix with the broth for fish aspic (which fish is best for aspic), according to the instructions that you have on the purchased package.

So, we prepare the fish as described above, wash and clean it, and also separate the fillets. We don’t touch the fillet yet, but fill in everything that has been cleaned, except for the entrails and gills, with water in the amount of 1.5 liters and put on the fire, bring to a boil, skimming off the foam, reduce the heat and cook for 20 minutes.

After the broth has been boiled for this time, add salt and add fish fillet, carrots, whole onions, as well as spices, sweet peas, bay leaves and cook for about ten more minutes, turn off the heat. We remove the fish fillet and carrots, leave them to cool, and continue to prepare the dish with the broth.

We strain the broth as described above, if necessary, we clarify it, but only after we have strained it.

We dilute gelatin, 40 g, in hot broth and leave to cool slightly.

Mix sour cream with swollen gelatin in the amount of the remaining 10 g, heat, but do not boil, leave to cool.

In the molds for fish aspic (which fish is best for aspic is up to you), first lay out the sour cream and gelatin, let it harden completely, then pour a layer of broth with gelatin, also let it harden, this whole structure should take up less than half of the total volume.

Now, lay out the pieces of fish fillet, pre-cut and all the prepared vegetables, along with carrot cubes, pour in the broth, which is beginning to harden. In such a thick broth, the vegetables are beautifully distributed, creating a bright picture.

After hardening, turn the molds over, white side up, and place red caviar on them, so impressive, tasty and healthy dish serve to the festive table. For everyday life or for a more simplified version, we do all the same work, excluding sour cream and caviar. Bon appetit!

How to cook delicious fish aspic. What fish to use for it. Do I need gelatin? Recipes for fish aspic and options for decorating it.

Fish aspic is a classic appetizer for New Year's table. Depending on the hostess’s cooking abilities and her imagination, this dish may resemble a French restaurant dish or the disgusting thing mentioned in “The Irony of Fate.”

There are several secrets to preparing truly tasty and presentable jellied fish. It wouldn’t hurt to know them if you plan to serve this appetizer at festive table.

What kind of fish is jellied fish made from?

A similar dish, which is now called jellied fish, appeared on the tables of peasants a very, very long time ago. Then, when it was necessary to feed a large peasant family cheaply and from practically nothing, they began to prepare jellies from fish and meat.

1. It turns out that if you cook these products (meat with bones, fish with fins and scales), the broth begins to thicken and, when cooled, turns into a jelly-like mass
2. The broth was made not only from fish. Vegetables and herbs were also added there
3. Boiled fish and vegetables were crushed to form the so-called kroshenina. It was added to jelly
   It must be said that this dish did not look too beautiful - it was grayish-green and cloudy. The taste of the jelly was also specific
4. Everything changed dramatically in the 18th century, when French cuisine came into fashion. And the French already at that time knew how to cook beautiful, tasty and expensive aspic, which only nobles and merchants could afford to enjoy.
   The cloudy, rich broth that spoiled the presentability of the aspic was replaced by lanspik. Lanspik was prepared from fish and vegetables, then additionally thickened with gelatin, clarified using special braces, for example, egg white, tinted with turmeric, etc. The aspic turned out amber and transparent
5. Fish and vegetables were no longer chopped. They were carefully cut, the most beautiful and appetizing pieces were laid out for display.
6. Jellied water French cuisine Be sure to decorate before serving

IMPORTANT: Today, the housewife has an alternative - to whip up worker-peasant jelly, which, obviously, not everyone dares to try, or to spend time and put in some effort to please loved ones with a real delicacy

Jelly from cut fish, cooked in a slow cooker.

The first and one of the most important questions when preparing fish aspic is what it can actually be made from. Traditionally, in Russia, valuable varieties of fish were used for this dish. Jelly was prepared from river fish. Today almost everything is filled:

1. River fish - trout, perch, carp, sterlet, pike, bream, pike perch, podust, sturgeon
2. Sea fish - pink salmon, pollock, perch, salmon, mackerel, trout
3. Seafood

IMPORTANT: It is advisable to prepare aspic from fresh fish or one that has been dry-frozen. If there is a lot of water in it, the carcass will simply crumble during prolonged cooking.

VIDEO: Jellied fish

How to prepare broth for fish aspic?

Preparing the right broth for jellied fish is not so easy. You need to know certain subtleties. For example:

1. Fish for broth can be cooked whole or cut
2. To avoid the need to use additional thickeners (gelatin), the head, tail of the fish and its parts with fins should be cooked for about 2 hours
3. If you plan to use gelatin, the cooking time is reduced to 1 hour
4. Along with the fish, onions, carrots, peppercorns and bay leaves are boiled. It's better to put them in a gauze bag
   Sometimes the broth for aspic from fish heads and tails is cooked separately from the fillet. Then he will be more beautiful
5. The broth is boiled under the lid, but if it seems too weak, you can simmer it for some time without it

IMPORTANT: Broth for aspic is always cooked from only one type of fish. If the dish is flaky, for example, from several types of fish and seafood, use broth from one ingredient, the rest are boiled separately

After cooking the broth, it is sometimes necessary to clarify it. For this use:

1. A raw egg. It is thoroughly washed and carefully broken. You need whipped egg whites and crushed shells. They are mixed and poured into the boiling broth. After two to three minutes, the base for the aspic is filtered through a cloth or several layers of gauze. It turns out transparent
2. Fish caviar. It is ground and added to the broth that has cooled to 50 degrees. Next, bring the broth to a boil and simmer for about 10 minutes, then strain

IMPORTANT: If the base for jellied fish seems too colorless or grayish, you can tint it with spinach juice or turmeric

How to decorate jellied fish?

When it comes to fish aspic, the taste and appearance of the dish are equally important. The options for decorating it are endless. The main thing is to have imagination.

1. Molds. You can serve the aspic in a dish or remove it. This could be a standard oval dish, round muffin tins, small dessert molds, bowls, even egg shells
2. Seafood. With fish in aspic you can present squid tentacles, shrimp, mussel meat, caviar
3. Vegetables. This - green pea, carrots, capers and gherkins, bell peppers, tomatoes, olives and black olives
4. Berries and fruits. Red currants, cranberries, lemon and grapefruit give the original sourness to the aspic.
5. Any greens

IMPORTANT: Carrots for jellied fish can simply be cut into slices. But it will turn out very beautiful if the cutting is curly

Jellied fish in the shape of... a fish.

VIDEO: OPTIONS FOR DECORATING JELLY DISHES

RECIPE: Fish head aspic

From minimum quantity inexpensive ingredients can be created a real masterpiece! For this aspic, you can take the head of a silver carp, since it is quite large. This part of the carcass, which many housewives consider a by-product, contains a lot of edible and healthy properties, for example, omega three fatty acid.

You need: fish head (silver carp), onion – 1 pc., carrots – 1 pc., bay leaf, peppercorns, salt; eggs, green peas, greens for decoration.

1. The silver carp head is washed. The gills must be removed, as they give the broth bitterness. If the head is large, it can be divided into two halves
2. The head is placed in cold water so that it is covered by 2-3 cm
3. Wash and peel onions and carrots. They, along with a bay leaf and several peppercorns, are placed in a gauze bag on a string (then it will be easier to remove from the broth)
4. The bag is lowered into water to the head and begins to cook over low heat.
5. When the broth boils, remove the foam from it
6. When foam stops forming, cover the pan with a lid.
7. Boil the head for an hour and a half
8. It is recommended to add salt to the broth in 3-4 stages
9. When the base for the aspic has cooled slightly, I remove the fish and a bag of vegetables from it, then filter it, lighten it and tint it if necessary.
10. Boneless meat is selected from the head, cut into beautiful pieces and laid out in molds (one large or several portions)
11. Pour broth over the fish, decorate the aspic with chopped carrots, peas, hard-boiled chicken eggs, and herbs
12. The dish hardens in the refrigerator for 3 hours

RECIPE: Fish aspic without gelatin

Jellied pike perch, prepared without adding gelatin, turns out so tender that it literally melts in your mouth.

You need: pike perch - 1 kg, onions and carrots - 1 piece each, celery root - a 6-8 cm piece, peppercorns, bay leaf, cloves; for decoration - quail eggs - 6 pcs., green onions, herbs, olives, cranberries or red currants.

1. The pike perch carcass should be cleaned and cut - remove the entrails, gills and eyes
2. The head, tail and parts with fins are separated from the carcass. They are filled with 1.5 liters of water and a classic set of vegetables is added.
3. Cook the jelly from these parts for about 2 hours. All foam must be skimmed off, and the broth being prepared should be salted to taste.
4. At this time, prepare the fillet. It can be boiled for 15 minutes or baked in foil. Cut the pike perch fillet so that the pieces are even and neat
5. The cooked broth is filtered through gauze folded in four.
6. To make the dish beautiful, it can be presented in several stages. At the first stage, a small amount of broth is poured into a mold and sent to the refrigerator to harden. Place pieces of pike perch fillet, quail eggs cut in half or slices, halves or slices of olives, red berries, and greens onto the frozen layer of jelly. Then pour it all over with the remaining broth and send it to cool.

IMPORTANT: To prevent boiled fish from falling apart, it should be kept in the refrigerator for 2-3 hours before slicing and sending to aspic.

VIDEO: Jellied fish CARP

RECIPE STEP BY STEP: fish aspic with gelatin

Jellied fish, such as bream, will be more elastic and dense if gelatin is added to it. In addition, the broth cooking time is then significantly reduced.

Fish aspic with gelatin.

You need: fish – 1 kg, gelatin – 2 tbsp. spoons, vegetables for aspic; vegetables, eggs and herbs to decorate the dish.

1. The fish is washed, cleaned and cut according to the scheme
2. Broth is prepared from its parts and vegetables that have thickening properties.
3. Gelatin is diluted according to instructions and left to swell
4. Boil fish fillets separately for 20 minutes.
5. When the tail and head of the fish have been boiled for 45-60 minutes, turn off the broth. Once cooled, it is filtered
6. The broth is put back on the stove. Add swollen gelatin to it. The broth is only brought to a boil, but not boiled
7. Boiled pieces of fish and products selected for decoration are carefully poured with broth with gelatin, and the dish is placed in the refrigerator for a couple of hours.

RECIPE: Silver carp river fish jellied

Silver carp is a low-fat river fish that contains a lot of protein and vitamins. The aspic made from it will be not only tasty, but also healthy.

Jellied silver carp river fish.

You need: silver carp carcass, vegetables for broth, gelatin; greens and other products to decorate the dish.

1. The silver carp is washed, cleaned and gutted
2. For the broth, take the head, tail, parts with fins, for the aspic itself - fillet about 300-400 g. The rest of the fillet can be used for frying, baking, fish cutlets
3. The broth is boiled for 45 minutes, cooled as standard, filtered, clarified
4. Boil the fillets separately for 30 minutes.
5. Gelatin is diluted. When it swells, dissolve it in the cooled and reheated broth
6. Pieces of fillet and products for decoration are poured with broth. Allow the fish jellied meat to harden in the refrigerator

VIDEO: Trout aspic with shrimp

RECIPE: Red fish aspic

Red fish is considered a healthful delicacy. Any variety is suitable for aspic, for example, chum salmon, trout or salmon.

Needed: salmon - 1 kg, vegetables for broth; squid tentacles, shrimp, quail eggs, peas, red berries for decoration.

1. Cook the salmon broth for 20 minutes. You need to remove and cut up the fish, and thicken the broth with gelatin
2. Separately cooked shrimp, squid tentacles, vegetables, herbs and pieces of salmon are placed in the mold and filled with broth. However, the decor of jellied red fish can be anything, more on that later

RECIPE: Salted fish aspic

Anyone who believes that salted herring is eaten only with potatoes, or is made into “Shuba”, is greatly mistaken. For variety, you can make aspic from this fish.

You need: salted herring - 1 pc., fish broth (or meat) - 0.5 l, vegetables, herbs, eggs, berries, lemon for decoration.

1. Obviously, the broth for jellied herring is cooked separately from any other fish, chicken or tongue. Gelatin is used as a thickener. Since the herring itself is very salty, the broth for pouring it is not salted
2. The herring is cleaned, the bones are removed, and the fillet is cut into neat small pieces (those who don’t know how can buy pre-cut fish)
3. Boil carrots for decoration for 5 minutes
4. Eggs are also boiled separately
5. Lemon cut into quarters of rings
6. Present the dish and cool it to a jelly-like consistency

IMPORTANT: Lemon is needed in jellied herring for beauty and to add sourness to the dish. You can either eat it or carefully leave it on the plate.

RECIPE WITH PHOTO: canned fish aspic

Jellied canned fish, such as sardines, is considered an economy class dish. You don’t need to spend a lot to prepare it. Unfortunately, you can’t call such fish jellied meat beautiful or festive: canned fish falls apart a lot.

Fish jellied meat with beetroot juice.

You can completely fill the fish with colored broth, then the jelly will turn out white, pinkish or reddish, or you can make a puff dish.

Stuffed fish aspic

Stuffed jellied fish (pike or carp, for example) is a dish in a dish that you will have to tinker with. But the result will be worth it - it will simply be swept from the festive table. You can pour the whole fish or its pieces.

You need: carp – 1 kg, onion – 2 pcs., carrots – 1 pc., peppercorns, bay leaf, toast – 2 pcs., egg – 1 pc.

1. The fish is cleaned and disassembled
2. Broth is made from the head and tail
3. The rest of the carcass is cut into rings
4. Carefully remove the pulp from them
5. Peel the onion, cut it finely and sauté
6. Toast soaked in warm water
7. In a blender, grind and combine fish fillet, soaked toast, onion and egg. The resulting mass is salted and peppered
8. Fill the fish pieces with minced meat and bake them in the oven for about an hour.
9. I place the finished and cooled pieces of fish in a mold, add products for decoration, and pour in the cooled broth mixed with gelatin.
10. This aspic sits in the refrigerator overnight

Fish aspic in a slow cooker

You can prepare the broth - the base for jellied fish - in a slow cooker. To do this, head, tail and parts of the carcass with fins:

• the first 15 minutes are cooked in the “Soup” mode
• cook for the next 2 hours in the “Stew” mode

VIDEO: Fish aspic in a pressure cooker

Hello, friends. Today is our fish day and we will prepare aspic. Let's consider several options for preparing this dish, which will decorate any holiday table, be it New Year, March 8 or birthday.

The process of preparing jellied fish itself is very simple, but, as in any business, you cannot do without subtleties. It often turns out that you did everything correctly, but the jelly does not harden. Sound familiar? Therefore, in this article I tried to tell you what affects this and how to make sure that there is always a guaranteed option.

Well, since I mentioned holiday tables, fish aspic coupled with will make your table simply magnificent, and you will earn a reputation as a jack of all trades.

The first recipe will be simple, but as you prepare the recipe we will tell you about the subtleties that are the same for all the others. So make yourself comfortable and let’s get started.

Ingredients:

• Fish – 1 pc.
• Onions – 1 pc.
• Carrots – 1 pc.
• Gelatin – 1 tbsp.
• Black peppercorns – 7-8 pcs.
• Bay leaf – 1 pc.
• Lemon – 0.5 pcs.

It so happened that the pike perch had already been sold, so I had to choose which fish to take for aspic. The choice settled on grass carp. A good, large fish of the carp family with quite delicious meat. But unlike carp, there are still fewer bones in it, and they are larger, which you will agree is important. In general, this is such a beauty.

The preparation began with cutting the fish. Washed and cleaned of scales. By the way, we’ve been using this device for a long time now; the scales are easy to clean, and most importantly, they don’t scatter all over the kitchen, but stay in the sink.

After this, the head was separated and gutted. This is all left behind the scenes; the sight is not very attractive. The gills were removed from the head, and the scales were carefully collected; we will cook the broth together. The fillet was cut.

Then the fillet was immediately cut into portioned pieces. We didn’t remove the small bones, we left this for later; it’s easier to do this with cooked meat.

The scales were placed in a gauze bag and, together with the head, ridge and fins, were placed in a saucepan. Added water and set to cook. After boiling, reduce the heat so that the boil is barely noticeable. After about 15-20 minutes, spices and onions were added to the broth.

You don’t have to peel the onions; the peel will add light beautiful shade of broth.

At the same time as cooking the broth, pour gelatin into a bowl and pour it into a glass cold water. Stir and leave to swell.

After about 30-35 minutes of cooking the broth, we dipped the fish pieces into it.

Bring to a boil and cook for 7-8 minutes. During this time they managed to cook. Then carefully removed it onto a plate to cool. The bulb with a bag of scales was sent into a bucket. And they took out the head and other trimmings and put them aside separately, this won’t go for aspic, but it looks like the cat will have a holiday?

The broth was poured through a sieve into another pan. It seemed a bit cloudy to us and they decided to lighten it up.

The operation, of course, is completely optional, but I would like to show you how to do it and what it leads to. For this purpose, the proteins of two chicken eggs beatb in a separate bowl and poured into the cooled broth. Immediately upon boiling there was a lot of foam, and then it practically disappeared. Boil for a couple of minutes and turn off the heat. After some time, part of the protein settled to the bottom, while the other remained floating.

Then the broth was carefully poured through... a medical cap. I’m sharing a life hack. We have been using such caps for this purpose for a long time; they cost a penny, but they filter much better than several layers of gauze. And thanks to the elastic band, they are convenient to put on pans, they hold well, and this is important when you are doing something alone. The clarified broth looks like this.

The swollen gelatin was poured into the broth, while still hot, and stirred well. Then there was a not entirely interesting task - all the bones were removed from the pieces of boiled fillet. This took approximately 7 minutes. After this, the pieces were placed in dishes, garnished with carrots and lemon, and carefully poured over the broth. We left it on the counter to cool slightly and then put it in the refrigerator.

Everything took about 1.5 hours, which, you see, is not that much. Bon appetit!

How to make fish aspic with gelatin at home

Fish aspic can be made from any fish if you use gelatin. At the same time, it doesn’t matter to us whether it’s fatty or not, frozen or fresh, it will always work out. And if you use fish gelatin, it will turn out not only tasty, but also very healthy.

Ingredients:

• Fish – 0.8-1 kg. (any)
• Carrots – 1 pc.
• Onions – 1 pc.
• Bay leaf – 2-3 pcs.
• Black peppercorns – 3-5 pcs.
• Salt - to taste
• Gelatin – 2 tbsp.

For the recipe, we take about a kilogram of absolutely any fish, the main thing is that it has a beautiful appearance, after all, we will have aspic, not jellied meat.

Pour a couple of tablespoons of gelatin into a bowl and pour a glass of cold water, stir everything well and leave to swell.

Place a pan on the stove and pour about 650 ml of water into it. Add carrots, unpeeled onions, black peppercorns and bay leaves to the pan. Turn on maximum heat and bring to a boil.

We will need carrots to decorate the dish, and onion to enhance the taste of the broth, its light golden color and lightening. Do not remove the skin from the onion, just wash it under the tap.

When the water boils, drop the fish into it.

Bring to a boil and reduce the heat to the very minimum, the water should boil almost imperceptibly, not even boil, but slightly bubble. Salt the broth, remove the foam from above, close the pan itself with a lid, leave a small crack and cook until the fish is ready.

It is impossible to say the exact cooking time for fish; it is all cooked differently depending on the type and size of the pieces. If you have, for example, a large piece of carp, it can be cooked for 30 minutes, and portioned pieces will be cooked in 15. In general, the average cooking time for fish is 10-15 minutes. Our pieces took just that long to cook.

When the fish is cooked, remove it from the broth. At the same time, we taste the broth itself; if there is not enough salt, add more salt.

We throw the onion out of the broth, it has served its purpose, and remove the carrots and let it cool. After cooling, cut into circles that will be used to decorate the aspic.

Pass the broth through 2-3 layers of gauze into another pan.

If you really want, the broth can be further clarified. To do this, beat a couple of egg whites with a whisk and pour them into the cooled broth. I repeat, the broth should be warm, not hot! Then turn on the heat and bring to a boil, cook for a couple of minutes. Turn off the heat and remove the protein floating on top. Let the sediment settle to the bottom, then carefully strain through cheesecloth into another pan.

Pour the swollen gelatin into the hot broth and mix well. And for now we put it aside.

Carefully separate the fish from the bones and cut into portions. The size of the pieces depends on your imagination and the future dish.

After the bottom layer of broth has hardened, place pieces of fish on it.

Place lemon slices between the fish and carrot slices in the center. Add green peas and sprigs of herbs.

Then carefully pour in the rest of the broth and put it in the refrigerator to harden. After complete hardening, serve.

It is best to prepare the aspic in advance, for example a day before the holiday; it still needs time to harden.

Bon appetit!

Transparent red fish aspic

Aspic made from red fish looks very impressive. Thanks to its decor, it will decorate any holiday table, and thanks to its taste, it will not leave anyone indifferent.

Ingredients:

• Red fish pieces - 500g.
• Carrots – 1 pc.
• Onions – 1 pc.
• Bay leaf – 3 pcs.
• Black peppercorns – 10 pcs.
• Gelatin – 2 tbsp.
• Green peas - for decoration
• Quail eggs - for decoration
• Lemon and herbs - for decoration

For the aspic, we will use store-bought steaks and a salmon soup set.

By the way, to give a good taste to the broth, the salmon soup set can be used with any fish. It’s inexpensive, but it’s perfect for improving broth. It consists of a head, bones and fins, everything that suits best in our case. Just remember to remove the gills, they impart an unpleasant bitterness.

Instead of salmon steaks, you can take pink salmon and the same soup set. In the meantime, put the fish, carrots, onions, bay leaf and pepper into the pan. Fill in cold water.

Pour in enough water to just cover the fish, you don’t need much.

At the same time, in another container, pour a glass of cold water into the gelatin to swell.

Turn on the heat under the pan, bring to a boil, add salt and cook over low heat until the fish is cooked. Remove the foam from above.

In our case, the salmon was cooked for about half an hour. Carefully remove everything from the pan and strain the broth through a fine sieve. We remove excess fat from the strained broth using a paper napkin; to do this, lower the napkin into the broth and immediately take it out. Repeat this again with another napkin.

By this time, the gelatin has already swollen, pour it into the hot broth and mix well. Pour a little broth into the bottom of a beautiful dish and lay out the fish. Place slices of carrots, green peas and pre-boiled quail eggs on the fish.

Pour in hot broth and leave to cool room temperature. After cooling, put it in the refrigerator until completely hardened. If you turn the aspic into another dish, it will turn out even more beautiful.

Bon appetit!

Fish aspic without gelatin

A very good fish for aspic is carp. It is inexpensive, it tastes good, and most importantly, it contains a lot of gelling agents, which allows you to make aspic without gelatin. One minus is the bones, but they are easily removed from the cooked fillet.

Ingredients:

• Carp – 1 piece. (average)
• Onions – 1 pc.
• Carrots – 1 pc.
• Root parsley – 2 pcs.
• Black peppercorns – 10-12 pcs.
• Salt - to taste
• Lemon - for decoration

First, let's prepare the fish. We wash it, clean it from scales, cut off the head, fins and tail. We remove the gills from the head and gut the carcass.

The only thing you can immediately throw away is the gills and offal. Do not throw away the scales, they contain a lot of gelling substances.

We cut the fillets from the carcasses and cut them into portions.

We also leave the spine and ribs. Don’t think about small bones in fillets yet; it’s better to remove them from boiled fish, it’s much easier.

In a saucepan we put the onions, carrots, fins, head, tail and all the trimmings from the fish, as well as the scales, which were previously placed in a fabric bag. Add bay leaf and black peppercorns. Fill with cold water, just enough to cover everything, no more.

Place on the fire and bring to a boil. After boiling, remove the foam, add salt and reduce the heat to low. Cook at the lowest simmer for about 40 minutes.

After the time has passed, add carp fillets cut into portions into the broth and cook for another 10-15 minutes.

When adding fish pieces, the boil will stop, add gas a little and bring to a boil, and then reduce again. The broth should not boil too much.

When the fish is completely cooked, remove everything from the pan. Discard the onion, tail, head, bones and ribs, as well as scales. Strain the broth into another pan.

Carefully remove small bones from the fillet pieces. Cut the carrots into circles. And then we move on to creating a beautiful dish. After this, fill everything with strained broth.

Leave to cool at room temperature and then put in the refrigerator to harden completely.

Bon appetit!

Pink salmon aspic - step-by-step recipe

I would like to present another version of red fish aspic, but much more budget-friendly than the previous one. And let’s take pink salmon for this. By appearance it will turn out great too.

Ingredients:

• Pink salmon – 1 pc.
• Onions – 1 pc.
• Gelatin – 1 tbsp.
• Water – 600ml. (approximately)
• Bay leaf – 1 pc.
• Black peppercorns – 10 pcs.
• Salt - to taste
• Lemon, carrots, egg, corn, peas, greens - for decoration

Before cooking, prepare the fish. To do this, we clean it, clear it of scales, but do not throw out the scales, gut it and remove the head. We remove the gills from the head, but leave the head itself.

I repeat once again: for aspic, never throw out the head, fins, tails and scales. Only the giblets and gills can be discarded from the fish. Everything else is necessary because it contains gelling agents. To prevent the scales from floating around the pan, place them in a cloth or gauze bag, and simply throw them away after cooking.

We cut the fish into portions, and place the scales, along with the fins, tail and head, in a gauze bag, which after cooking will go into a bucket.

We do not peel the onions, but simply wash them under running water, we clean the carrots from dirt. Pour gelatin into a bowl and pour half a glass of cold water, stir and leave to swell.

We have all the ingredients prepared, let's move on to cooking. Pour about 600 ml of cold water into a saucepan and put on fire. Salt and bring to a boil. Then we send a bag with bones and fins. After boiling again, reduce the heat and cook for about 10-15 minutes. Remove foam from the surface.

After the time has passed, add the onion, carrots, and all the spices. Continue cooking for about another 20-25 minutes. If foam appears, remove it.

Then add portioned pieces of pink salmon, increase the heat slightly and bring to a boil. After this, reduce the heat to low so that the boil is barely noticeable and cook for about 7 minutes. Remove foam from the surface.

Why exactly 7 minutes, everything is simple, during this time the pieces of pink salmon have time to cook. If you cook longer, they will begin to disintegrate into fibers.

After this, remove the pan from the stove, carefully remove the fish pieces from the broth onto a plate, and throw away the bag with the tripe. Pour the swollen gelatin into the broth and mix well.

If you did not use high heat when cooking, then, as a rule, the broth is quite clear and does not even require straining through cheesecloth. But if you don’t like transparency, then you can strain it into another pan through several layers of gauze and lighten it using the method from previous recipes.

Carefully remove the skin from the fish pieces and remove the bones. Then arrange it beautifully on a platter. Decorate with carrots, corn and herbs.

Carefully pour in the broth and leave at room temperature to cool. After this, put it in the refrigerator or cold balcony for complete hardening.

Serve immediately before the holiday. Bon appetit!

Which fish is best for aspic?

As you have already seen from previous recipes, aspic can be prepared from different fish. But why then does such a question arise? Yes, because sometimes it does not freeze, but remains a broth. In order for the aspic to be guaranteed to harden, three conditions are necessary: ​​either the fish is very fatty, or it must contain a lot of gelling substances, or simply use gelatin.

In almost all previous recipes, I wrote that under no circumstances should you throw out a fish’s head, fins, spine, tail or scales, for the simple reason that they all contain the same gelling substances that are necessary for the aspic to harden. And if your fish is not cleaned, gutted and headless, and you do not pour in a lot of water for cooking, then eventually the broth is guaranteed to harden as it cools.

It’s another matter if you bought already gutted fish, or even fillets. Here, of course, you can’t do without gelatin, it’s simply necessary. But in this case there is a big plus: your broth will be the most transparent and you won’t have to forcibly clarify it.

In general, with gelatin you get aspic best quality, so there is no need to strive to do without it. And the worst thing will happen after cooking fatty fish. In this case, the cooled filling turns out loose, cloudy and unsightly.

I think you have already guessed what the answer will be to the question about the best fish. Just be guided by your taste and choose the most delicious one. And by adding gelatin, your broth is always guaranteed to harden.

How to beautifully serve fish aspic

There are so many ways to serve aspic that they are limited only by your imagination. To do this, you can use salad bowls, both simple and ceramic; you can make small aspic bowls in large glasses or round glasses. IN Lately it has become fashionable to do silicone molds. It turns out very impressive.

Or look at the collage I put together interesting options supply of aspic. It's amazing to see, and some of them are simply breathtaking.

Carrots, lemon, green peas, olives and bell peppers will be the best products for decorating aspic. After hardening, a real picture can be obtained.

And finally, especially for those who like to watch recipes more than read, I have interesting video which I want to show you.

That's all for me, I hope everyone will appreciate your aspic. Well, I say goodbye to you, until we meet again.

Sincerely, Alexander.