Jellied fish with gelatin - 8 simple and delicious recipes

Jellied fish, frozen in jelly cooked in fish broth, is usually a decoration of the festive table. Anyone can master this delicious dish according to simple recipes.

Delicious pike perch jellied fish with gelatin

Jellied pike perch in broth jelly looks very appetizing, especially if you decorate the dish with a composition of boiled vegetables. The amount of gelatin added will depend on how strong the broth is.

Cooking time: 1 hour 40 minutes.

Servings: 4.

• 
  Prepare a large pot. Put the peeled carrots and the onion, cut into quarters, into it. Pour everything over with water, salt and add bay leaf.
• 
  Cut the headless pike-perch carcass into pieces: if fillet was bought, it is not cut. In the event that the fish is bought with the head, it should be cut off and also put in the broth, so it will be more rich. 20 minutes after the broth has boiled, send fish pieces into it and cook them until tender (if the pike perch meat has lost its transparency, then it is ready). Take the fish out of the broth with a slotted spoon and transfer to a dish, keeping the distance between the pieces. Cover the zander pieces with a damp cloth and refrigerate.
• 
  Pour the broth that has turned out through cheesecloth folded in 2 layers. Soak gelatin in cold water for 10 minutes ahead of time. Add the swollen gelatin to the strained broth and bring it to a boil, but do not boil. Cool the resulting mixture.
• 
  On pieces of fish, you can decompose sprigs of washed greens, slices of lemon, boiled eggs, you can cut carrots that have been boiled in broth, in the form of stars or flowers.
• 
  Pour the resulting composition with broth, it is better even half frozen in the form of jelly. To do this, you can use a small scoop or a tablespoon, and you need to act carefully so as not to disturb the order on the dish. Remove the aspic in the refrigerator until completely set for about 1 hour.
• 
  Serve on the festive table as a bright cold dish.

Bon Appetit!

A step-by-step recipe for making pink salmon jellied with gelatin

Such a dish can be served not only for the festive table, but also just for dinner, if you are tired of ordinary fried fish. The broth darkens slightly during boiling, but this can be corrected by adding chicken protein.

Cooking time: 4.

Servings: 5 hours 45 minutes

Ingredients:

• Pink salmon - 800 g;
• Onions - 110 g;
• Water - 820 ml;
• Salt to taste;
• Bay leaf - 2 pcs.;
• Gelatin - 14 g;
• Egg white - 1.5 pcs.;
• Boiled egg - 1.5 pcs.;
• Green onion - 25 g.

Cooking process:

1. Pour gelatin into a small bowl, pour a little water over it and let it swell for about 12-15 minutes.
2. Peel the fish, rinse with cold water, put in a saucepan and pour water into it.
3. Put the peeled onions, without cutting, to the pink salmon, add a pinch of salt and bay leaf.
4. Put the saucepan with the contents on medium heat, after boiling, cook for another 10 minutes, then remove the fish with a slotted spoon, cool slightly and carefully remove all the bones from it.
5. Strain the broth through cheesecloth folded in several layers, or a dense, clean cloth, add the egg white to it and put on fire again.As soon as the protein curdles, once again pass the broth through cheesecloth and put the swollen gelatinous mass into it, stir.
6. Finely chop the washed green onions. Break the pink salmon into small pieces, arrange in a herring pot at some distance from each other, sprinkle with chives and pour over the broth.
7. Spread pieces of boiled egg over the surface, put the dish in the refrigerator until it solidifies (about 4 hours).
8. Serve with mustard or horseradish.

Bon Appetit!

A simple recipe for pike aspic with gelatin

Pike is great for making aspic: it keeps its shape well, does not boil over and has a pleasant aroma.

Cooking time: 4 hours 10 minutes.

Servings: 8.

Ingredients:

• Pike - 1200 g;
• Onions - 220 g;
• Allspice - 4 pcs.;
• Bay leaf - 2 pcs.;
• Dried cloves - 5 buds;
• Granulated gelatin - 45 g;
• Water - 3.8 liters;
• Salt to taste;
• Green peas - for decoration.

Cooking process:

1. If the pike is whole, with its head, it must be washed, cleaned, cut off the head, cut out the gills and fins.
2. Gut the fish and cut into pieces.
3. The onions can be washed and peeled, or they can be left with the husk and placed in the broth for a richer golden color. Fill a saucepan with water, cut the onions crosswise, put them in water. Send pepper, cloves and bay leaves there.
4. Put pieces of fish in a saucepan, bring everything to a boil, remove the foam, reduce the heat to low, add salt and cook for about half an hour or a little less, depending on the size of the pieces of fish.
5. Catch the finished pike from the broth with a slotted spoon and transfer to a dish.
6. Strain some of the broth and dissolve the gelatin in it. Pour the resulting liquid over the fish.
7. Decorate aspic pike to your liking: with pieces of boiled eggs, figurines of boiled vegetables or sprigs of washed greens. It turns out very nicely when canned peas float in the gelatinous mass.

Bon Appetit!

Jellied canned fish with gelatin

Such aspic can rightfully be called lazy or aspic "Minutka". You don't have to cook the fish yourself, the dish is prepared using canned fish and crab sticks.

Cooking time: 5 hours 30 minutes.

Servings: 7.

Ingredients:

• Canned food - 1 can;
• Crab sticks - 250 g;
• Gelatin, granular or sheet - 26 g;
• Water - 780 ml;
• Salt, spices, spices - to taste.

Cooking process:

1. In a large saucepan, boil the water to be salted (but remember that the canned food is already salty) and add your favorite seasonings. You can put black and allspice peas, dried clove buds, suneli hops. It will also be delicious if you buy a ready-made seasoning for salting fish.
2. Pour a measured amount of gelatin into the boiling broth and stir until it dissolves. In this case, the fire should be weak.
3. You can keep it on minimal heat, stirring constantly, for about 5 minutes. Cool the broth a little.
4. Put canned food in a dish or dish: mackerel, sardines, sprats or any other canned food in oil. Disassemble them into smaller pieces, pour the juice itself onto the fish. If peppercorns are floating in the marinade, they must be removed.
5. Peel the crab sticks from cellophane and cut into rings.
6. Put a layer of canned food with butter, a layer of crab sticks.
7. Pour the workpiece with a slightly chilled jellied broth and put it in the refrigerator until it solidifies, this is about 5-5.5 hours.
8. Serve with hot boiled potatoes.

Bon Appetit!

Delicious red fish aspic with gelatin

Jellied red fish is not the cheapest in terms of cost, but omega-3 fatty acids, which fish are rich in, make this dish very useful.

Cooking time: 3 hours 10 minutes.

Servings: 6.

Ingredients:

• Salmon fillet - 220 g;
• Head, tail, fins - from 1 fish;
• Onion - 1 head;
• Carrots - 1 pc.;
• Gelatin - 2 tbsp. l .;
• Salt - 1 tsp;
• Seasonings - to taste;
• Black peppercorns - 6 pcs.;
• Lemon - 3 circles;
• Dill and parsley - 2 sprigs each.

Cooking process:

1. Wash the fish head from the soup set in cold water, put in a saucepan and cover with water. There should be enough water so that it is 2 fingers above the fish. Add salt and spices. You can also add bay leaves if desired. Put the saucepan over high heat and wait until it boils.
2. Reduce the heat to low, add a peeled whole head of onion and carrots to the head. Wash the fillets and put them in a saucepan too. Cook over low heat for 35-40 minutes. with the lid closed (you can leave a small gap).
3. While cooking the broth, add water to the gelatin according to the instructions on the package, mix and let it swell.
4. Disassemble the cooked and slightly cooled fish into small pieces, remove the bones, etc. Onions can be thrown away, but carrots can be used as a decoration for aspic.
5. Arrange fillet pieces, carrot flowers, lemon slices and small sprigs of washed greens on a platter or herring.
6. Put the swollen gelatin into the hot broth, mix until it dissolves. Pass the broth through a fine sieve so that foreign fractions remain in it. Pour the strained broth over the fish on a platter.
7. Put the filler in the refrigerator to solidify. This usually takes about 2 hours.

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How to make pollock jellied fish with gelatin?

For aspic, it is better to choose sea fish, not river fish: the time for fiddling with bones will be greatly reduced. Pollock will perfectly cope with this role. This inexpensive fish allows you to cook delicious aspic, while its meat is very tender and does not have a pronounced fishy taste.

Cooking time: 2 hours 45 minutes.

Servings: 4.

Ingredients:

• Fresh pollock - 550 g;
• Onion - 1 head;
• Carrots - 1 pc.;
• Boiling water - 800 ml;
• Gelatin - 1 tbsp. l .;
• Bay leaf - 1 pc .;
• Seasonings, salt - to taste;
• Black currant berries - 35 g.

Cooking process:

1. Soak pollock for 30 minutes. in cold water. Then peel off the scales, cut off the tail and fins with scissors (you do not need to throw them away, collect the fins and scales separately). Gut the insides from the pollock.
2. Cut the fish carcass into pieces about 1 cm thick.
3. Pour water into a saucepan, boil. Add peeled carrots, cut into slices, onion quarters without peels. Add salt, seasonings, black and allspice peas and bay leaves.
4. Dilute gelatin with water according to the instructions on the package.
5. Put the fins, tail and scales on cheesecloth folded in 4 layers, tie everything in the form of a bag and dip into broth. Cook over moderate heat, remembering to skim off the foam. This will help you get a strong broth that won't cloud during cooking.
6. When the carrots are half cooked, gently place the fish pieces in the boiling water. Cook for 5 minutes, then transfer to a plate with a slotted spoon.
7. Cut decorations from the carrots, wash the berries, trim the tails with scissors and boil them for 30 seconds.
8. Carefully remove the ridge and bones on the sides from the pieces of fish with tweezers. Place the pollock pieces on the herring maker. Spread the carrots with black currants on top.
9. Cook the bag of scales in the broth for another 20 minutes, then discard.
10. Strain the broth through a fine sieve, add the swollen gelatinous mass to it and stir until it dissolves. Pass the broth through a sieve again.
11. Pour the fish stock with broth and let stand in the refrigerator for 2 hours.

Bon Appetit!

A simple and delicious recipe for mackerel aspic

Mackerel is a very fatty fish, the broth from it turns out to be strong, it gells well on its own, however, to be sure, add more gelatin. The fish has a pungent characteristic odor, so it must first be soaked very well and rinsed in water.

Cooking time: 2 hours 40 minutes.

Servings: 4.

Ingredients:

• Fresh frozen mackerel - 1 pc.;
• Chicken egg - 1 pc .;
• Onions - 1 pc.;
• Carrots - 0.5 pcs.;
• Lemon - a few circles;
• Greens - 4 branches;
• Granulated gelatin - 10 g;
• Salt, a mixture of peppers and peas - to taste;
• Bay leaf - 1 pc.

Cooking process:

1. Soak the mackerel for an hour in cold water, then wash well, carefully cut out the fins, gills and cut off the head, cut off the fillets from the ridge.
2. Pour gelatin with water, as indicated on the sachet. Leave to swell.
3. Pour peeled onions, carrots, washed greens with water and bring to a boil. Put the head and tail of the fish to the vegetables and reduce the heat to a minimum.
4. Within 15 min. cook the broth over low heat, put the fillets in it and continue to cook for another 20 minutes, removing the foam.
5. Add bay leaf, pepper, salt to the pan.
6. Hard boil the egg and cut into circles. Wash the lemon with soap and cut into slices. Wash the greens and divide them into twigs. Cut carrots from the broth into circles.
7. Remove the finished fillet from the water and disassemble into small pieces.
8. Strain the broth several times, achieving maximum transparency.
9. Put the gelatinous mass to the broth, heat again, but do not bring to a boil.
10. Arrange the mackerel in small plates, decorate with slices of carrots, eggs, lemon and herbs on top. Pour everything with broth and put in the refrigerator to freeze. You will get separate portions of aspic.

Bon Appetit!

How to cook jellied fish with gelatin and mayonnaise?

You can choose fish for aspic to your taste, except for herring, here the main feature of the dish is the use of mayonnaise. It turns out original, beautiful and tasty.

Cooking time: 2 hours 45 minutes.

Servings: 4.

Ingredients:

• Fish - 550 g;
• Mayonnaise - 120 g;
• Gelatin - 6 g;
• Fish broth - 500 ml;
• Carrots - 1 pc.;
• Bay leaf - 2 pcs.;
• Salt, spices - to taste;
• Lemon, boiled egg, sweet pepper, herbs, canned peas - for decoration.

Cooking process:

1. Wash the fish in cold water, peel, cut and separate the fillets. Cut off the tail and head, cut out the gills and fins, remove the scales.
2. Pour water into a saucepan, add parts of the fish and cook after boiling over low heat until tender. Discard the unsuitable parts.
3. Soak gelatin in water according to the instructions, leave to swell.
4. Boil a hard-boiled egg, peel, cut into wedges. Boil clean carrots, cut into cubes. Pour the lemon over with boiling water and cut into thin segments. Wash the bell pepper and cut into rings.
5. Boil vegetables by adding bay leaves, salt and spices to the water.
6. Divide the fish into pieces, after cooling.
7. Add the gelatinous mass to the fish broth, warm it up without boiling. Strain through a sieve, divide the mixture into 2 equal parts, add vegetable broth to one of them.
8. Mix the second part with mayonnaise.
9. Put fish and vegetables, eggs and other products for decoration beautifully on a platter.
10. Pour all the jelly in the fish broth and refrigerate for 2 hours.
11. After the specified time has elapsed, pour some of the jelly with mayonnaise on top and put it back in the refrigerator.
12. When the aspic has hardened, take it out of the refrigerator, slightly warm the walls of the dishes with an ordinary hairdryer in order to better separate the dish from the plate. Put the fish jellied on a platter and serve.

Bon Appetit!