Jellied fish - 10 simple and delicious recipes

The New Year is coming, which means that it is already necessary to think over the New Year's menu. A classic appetizer for a festive table is fish aspic. It can be prepared from almost any fish, because the quality of this dish largely depends not on the variety, but on the properly cooked broth. By the way, this treat is lean, so this is a real find for those who observe fasts or adhere to proper nutrition.

A simple and delicious recipe for jellied fish with gelatin

In this recipe, you are invited to cook a delicious festive dish - aspic from pike perch. This fish is low in fat, high in nutrients and tender meat. We cook in portions in beautiful tins.

Cooking time - 1 hour 30 minutes.

Servings - 6.

• 
  We clean the pike-perch carcass of scales, remove the entrails, fins and tail, rinse the fish well with running water. Then we remove the head.
• 
  Cut the prepared carcass into medium pieces and at the same time separate the bones. Place the fish fillet in a cooking container.
• 
  Pour 1.5 liters of cold water to the fish. We put the container on medium heat. Immediately put the peeled carrots and onions into the broth.
• 
  Cook the pike perch for 15 minutes from the start of the boil and over low heat. Be sure to remove the foam from the surface of the broth. Do not overcook the fish, otherwise it will lose its density and integral appearance. By the end of cooking, put black peppercorns, allspice and salt to your liking in the broth. Simultaneously soak the gelatin in 1/3 cup of hot water.
• 
  Gently transfer the cooked pieces of fish to a plate.
• 
  Put the head, tail, fins in a container with broth and cook them over low heat for another 20 minutes.
• 
  Then we take out the ingredients from the resulting broth. Throw away the onions, and leave the carrots for decoration. Be sure to filter the broth through a thick sieve, pour the dissolved gelatin into it and stir. If the gelatin is not sufficiently dissolved, then heat it up in the microwave.
• 
  For aspic, we choose beautiful tins, it is possible from cupcakes, and on the bottom we lay out beautifully chopped boiled carrots. Put pieces of pike perch on the carrots. Fill the fish with the cooked broth. Decorate the dish with herbs, lemon, red berries and canned peas. Place the jellied molds in the refrigerator for 5 hours.

Bon Appetit!

How to prepare aspic without adding gelatin?

The best fish for aspic is carp. This fish is tasty, inexpensive and with a sufficient amount of gelling substances, so aspic keeps its shape well even without gelatin. Small bones are well removed from boiled fish.

Ingredients:

• Carp - 1 carcass.
• Onions, carrots, parsley root - 1 pc.
• Black peppercorns - 10 pcs.
• Salt to taste.

Cooking process:

1. Clean the carp carcass from scales, cut off the head with tail and fins and remove all the insides. Fold the scales in a gauze bag, because it contains the largest amount of gelling substances. Remove the gills from the head.
2. Cut the carp into portions.Remove small bones from the fish later.
3. Peel the vegetables and rinse them.
4. Put fish trimmings (head with fins and tail), peeled onions, carrots and parsley in a deep saucepan and cover with water so that all fish is covered, do not add any more. Also put a bag of fish scales, laurel leaves and black peppercorns in the saucepan.
5. Place the broth on high heat, bring to a boil, remove the foam and salt to your liking.
6. Cook the fish stock over low heat for 40 minutes.
7. After this time, put the sliced ​​carp pieces in the broth and cook for another 10-15 minutes after the second boil of the broth.
8. Then carefully remove the fish and vegetables from the pan and transfer them to a separate dish. Strain the broth through a sieve.
9. Remove the backbone, rib bones and small bones from the fish pieces.
10. Cut the boiled carrots into slices.
11. Form aspic on a large, beautiful platter according to your taste and imagination.
12. Pour the broth over the stacked fish and vegetables and leave the dish for 1 hour at normal temperature. Then place in refrigerator for 4-5 hours to cool completely.

Bon Appetit!

Step-by-step recipe for making pike perch jellied

This is a recipe for the king of the New Year's table - jellied pike perch. By following all the steps of the recipe correctly, you will get a presentable dish of tasty fish pieces in transparent jelly. You can decorate the appetizer to your liking.

Ingredients:

• Fresh pike perch - 1 large carcass.
• Carrots and onions - 1 pc.
• Gelatin - 2 tbsp. l.
• Water - 1.5 l.
• Salt - 1 tbsp l.
• Black and allspice peas to taste.
• Lemon, eggs, herbs and peas for decoration.

Cooking process:

1. Peel the fish, cut off the tail, fins and remove the insides. Be sure to remove the eyes and gills from the head. Then rinse the fish with cold water.
2. Cut the fish carcass along the ridge and remove it along with the bones.
3. Cut the resulting fish fillet into portions.
4. Peel and rinse the onion and carrot.
5. Put the head, fins, tail and ridge into a cooking bowl, add vegetables, peppercorns and cover with cold water.
6. Boil the fish broth over low heat for 40 minutes from the start of the boil, remove the foam from the surface.
7. After this time, strain the broth through a sieve or cheesecloth folded in four into another dish, place pieces of pike perch fillet in it.
8. Salt the broth to your liking.
9. Re-boil the fish pieces in the broth for 20 minutes.
10. Pour boiling water over the required amount of gelatin to swell and dissolve.
11. From the cooked broth, carefully remove the pieces of pike perch, put the swollen gelatin in the broth and mix everything well so that the gelatin is completely dissolved. To make the jellied transparent, add the beaten egg white of one egg to the broth and strain the broth again.
12. Form the aspic over a large, pretty platter and gradually. Put slices of lemon on the bottom of the dish, pour in the broth and refrigerate for a while. Then spread the fish, fill it with broth and refrigerate. With the last layer, lay out the carrots, circles of boiled eggs, greens and peas and cover with the rest of the broth. Put the dish in the refrigerator for several hours, or better overnight.

Bon Appetit!

A simple and delicious recipe for pink salmon jellied

This dish is not only an exquisite and mouth-watering decoration of the festive table. It is also healthy and dietary, which is important in the daily menu. It's easy to prepare it, and it's quick. Cooking aspic with the addition of gelatin. We decorate with any products to your liking.

Ingredients:

• Gutted pink salmon - 1 pc.
• Gelatin - 1 tbsp. l. with a slide.
• Salt - 1 tbsp l.
• Onions and carrots - 1 pc.
• Water - 1 liter.
• Allspice - 4 peas.
• Laurel leaf - 2 pcs.
• Egg - 2 pcs.

Cooking process:

1. First, fill the gelatin with cold water and leave to swell.
2. We wash the fish well under running water and cut it into medium pieces.
3. We clean the onion and carrots and rinse them.
4. Place the pieces of fish and peeled vegetables in a cooking bowl, fill with the required amount of cold water and put on fire.
5. Bring the fish to a boil, remove the foam from the surface, add salt, allspice peas, laurel leaves and cook over low heat for 10 minutes.
6. After 10 minutes, we take out the pieces of fish from the broth, and continue to cook the vegetables for another 20 minutes.
7. Remove bones and skin from boiled fish.
8. Remove the cooked vegetables from the broth.
9. Strain the broth through a piece of cheesecloth folded in four layers, pour into the same container and put on fire. Put the beaten white of one egg into the boiled broth, mix, and when the protein curls up, filter the broth again.
10. Put the swollen gelatin into the hot broth and stir to dissolve the gelatin completely. You can dissolve faster by putting the broth on a low heat for a couple of minutes.
11. On a large dish, we beautifully lay pieces of fish, mugs of boiled eggs, stars from boiled carrots and fill everything with broth with gelatin.
12. Cool the filler first at room temperature, then in the refrigerator.

Bon Appetit!

Delicious pike aspic with gelatin

Pike contains few gelling substances, so aspic from this fish is prepared only with gelatin. An important point in the preparation of this delicious dish is the exact observance of the ratio of gelatin and water. For a delicate jelly, 20 g of gelatin is taken per one liter of fish broth, for a dense and motionless texture of aspic - 40 g per liter.

Ingredients:

• Pike - 1 kg.
• Water - 2 liters.
• Gelatin - 80 g (4 tbsp. L. With a slide).
• Onions and carrots - 1 pc.
• Salt - 2 tbsp. l.
• Spices to taste.
• Greenery for decoration.

Cooking process:

1. Scale the pike and remove the entrails and gills from the head. Do not remove the head, it gives a good fat. If you have frozen pike, thaw it in the refrigerator. Then rinse the fish well.
2. Put the prepared fish in a saucepan, pour in the required amount of water and bring to a boil over high heat.
3. Then add the peeled onion, carrot, laurel leaf, a little salt and cook on the lowest heat for half an hour, no more. Skim off the foam from the broth.
4. Soak the calculated amount of gelatin in cold water (4 tablespoons of gelatin need 2 glasses of water).
5. Remove the boiled fish from the broth on a separate plate.
6. Strain the broth on a thick sieve or cheesecloth folded in four layers.
7. Add spices and soaked gelatin to the broth, stir well to dissolve completely, and salt the broth to your liking.
8. Let the broth steep for 10 minutes, just do not cook, otherwise the gelatin will collapse.
9. Cut the boiled pike into portions, removing the bones.
10. Cut the boiled carrots nicely (in circles or asterisks).
11. Arrange the fish pieces and chopped carrots on a large platter and add fresh parsley for decoration.
12. Pour the fish with broth with gelatin and, after chilling a little, place it in the refrigerator for 2 hours. Serve the finished dish.

Bon Appetit!

A simple recipe for jellied fish canned

This dish is a homemade, whipped-up meal. According to this recipe, you can make aspic from ordinary canned fish. The dish will be inexpensive and tasty. For one can of canned food, you will need 300 ml of water, and broth can be cooked from inexpensive fish or scraps (ridge, heads and tails), stock fish or vegetable cubes. The appetizer will be excellent.

Ingredients:

• Canned fish (in its own juice) - 250 g.
• Carrots and onions - ½ each
• Gelatin - 1 tbsp. l. (20 g).
• Water - 300 ml.
• Salt and herbs to taste.

Cooking process:

1. First, soak the right amount of gelatin in cold water for 20 minutes.
2. Boil the broth with whatever food you have (fish trimmings or cheap fish). Be sure to add peeled carrot and onion pieces to the broth.
3. If the broth is cloudy, lighten it with beaten egg white and then strain through a piece of cheesecloth folded in four layers.
4. Transfer the soaked gelatin to the hot boiled broth and stir until completely dissolved.
5. Sprinkle the broth to your liking with salt and pepper.
6. Divide the fish from the jar into pieces up to 2 cm in size.
7. Put chopped boiled carrots, slices of lemon, boiled egg or peas - whatever you find in your fridge - on the bottom of the aspic dish.
8. Be sure to put fresh herbs in the aspic.
9. On top of this decor, spread the pieces of fish and fill it with broth with gelatin.
10. Chill the filler in the refrigerator for 2 hours.
11. You can serve the ready-made tasty appetizer to the table.

Bon Appetit!

Delicious aspic of red fish

We bring to your attention a classic recipe for a bright festive dish - aspic from red fish. It is made from fillets or steaks of this fish and a salmon soup set (head, tail, fins and backbone). Cooking with gelatin and decorating the dish with lemon and fresh herbs.

Ingredients:

• Fillet of red fish - 200 g.
• Salmon soup set - 1 pc.
• Onions and carrots - 1 pc.
• Gelatin - 2 tbsp. l.
• Salt - 1 tsp
• Black peppercorns - 7 pcs.
• Lemon and dill for decoration.

Cooking process:

1. Place the washed head, backbone, tail and fins in a cooking pot.
2. Fill them with cold water 2 fingers above the level of the fish.
3. Bring everything to a boil over high heat and remove the froth from the broth.
4. Once the boil starts, bring the heat to low and add salt, peppercorns and peeled onions and carrots to the broth. You can add laurel leaves and other spices to your broth to taste.
5. Boil the fish, covered, for 40 minutes.
6. After boiling for 20 minutes, add the fish fillets to the broth.
7. Soak gelatin in half a glass of cold water.
8. Remove all fish and vegetables from the cooked broth. Discard the onion. Cut the carrots into circles and cut stars out of them.
9. Disassemble the fish with your hands into separate pieces, removing the bones.
10. Place fish slices, carrot stars, a few semicircles of lemon and green dill on a large dish.
11. Transfer the soaked gelatin to the broth, and mix well until the gelatin is completely dissolved.
12. Then strain the cooked broth through a thick sieve or cheesecloth folded in four.
13. Pour the broth over the fish on a platter.
14. Cool the filling in the refrigerator until it solidifies and can be served.

Eat to your health!

Step-by-step recipe for making pollock aspic from fish

You can make aspic from pollock - a wonderful and tasty addition to your dinner. This delicate dish with a spicy taste, which will give it black currants and parsley, will perfectly decorate the festive table.

Ingredients:

• Pollock - 300 g.
• Carrots and onions - 1 pc.
• Water - 4 tbsp.
• Gelatin - 2 tbsp. l.
• Salt or universal seasoning to taste.
• Black currant - 1 tbsp. l.
• Lemon and parsley for decoration.

Cooking process:

1. Thaw the pollock carcass in the refrigerator or cold water. Then clean the fish, remove the tail and fins and cut it into 1 cm thick pieces.
2. Soak gelatin in half a glass of water.
3. Peel carrots, onions and rinse. Chop the carrots into slices and medium the onion.
4. In a separate bowl, bring the water to a boil and place the chopped vegetables, tail and fins in it. Add universal seasoning to the broth (it contains salt) or salt to your liking and add spices. Cook everything for 20 minutes, then add the chopped fish to the broth. Cook the fish for a short time, 5 minutes, otherwise it will lose its shape.
5. Carefully remove the pollock pieces from the cooked broth.
6. Strain the broth on a thick sieve.
7. Then add the soaked gelatin to the hot broth and mix well until it is completely dissolved.
8. Place the fish pieces on a large platter or in another dish, removing the bones from them. Spread carrot circles, green parsley and black currants (frozen) on a platter, which will add a pleasant taste, sourness and colorfulness to the aspic.
9. Fill the fish with the cooked broth and place in a cold place to solidify.After 2-3 hours, serve the aspic pollock for dinner, as an addition to the main course.

Bon Appetit!

A very tasty and simple recipe for mackerel aspic

As an alternative to salted and baked mackerel, you are invited to cook an equally tasty aspic dish from it. It will also appeal to those who are fasting. The dish is inexpensive, cooks quickly and will delight you with its taste.

Ingredients:

• Frozen mackerel - 1 pc.
• Onions and carrots - ½ each
• Gelatin - 1 tbsp. l.
• Water - 2 tbsp.
• Salt and spices to taste.
• Egg and lemon for decoration.

Cooking process:

1. For mackerel, cut off the head, tail, fins, remove the entrails. Then rinse the fish thoroughly, removing the inner black film. Fillet the fish.
2. Soak the right amount of gelatin in boiled water.
3. Peel the vegetables and cook the broth from them, adding salt and spices to your taste, the head with the gills removed, the tail, the ridge.
4. Boil this broth for 20 minutes, and then put the fish fillet in it and cook over low heat for another 15–20 minutes.
5. You can flavor the broth with laurel and black pepper.
6. Remove the boiled mackerel from the broth, cool and cut into pieces.
7. Transfer the soaked gelatin to the broth, stir by placing the pan on a low heat, just do not boil.
8. Then strain the broth several times through a sieve or cheesecloth.
9. Place the fish pieces on a dish or in small tins.
10. Decorate the dish with boiled egg slices and lemon.
11. Pour the cooked broth over the fish and place in the refrigerator for 3 hours to solidify.

Bon Appetit!

Jellied fish with mayonnaise on the festive table

In this recipe, you are invited to cook fish aspic in broth with the addition of mayonnaise, which will make the dish unusual in appearance and taste. You can cook it from any fish. If you cook everything correctly, then no one will say "what disgusting your aspic fish is."

Ingredients:

• Fish - 0.5 kg.
• Mayonnaise - ½ tbsp.
• Fish broth - 0.5 l.
• Gelatin - 1 tbsp. l.
• Onions and carrots - 1 pc.
• Salt and spices to taste.
• Lemon, eggs, bell peppers and herbs for decoration.

Cooking process:

1. First, prepare all the food you need to make aspic.
2. Clean the fish, remove all unnecessary: ​​head, tail, fins and entrails, and then rinse it well in cold water. If the fish has a specific smell, then pour it with lemon juice before boiling.
3. Peel vegetables and soak gelatin in water.
4. Cook fish and vegetables, adding salt and spices to your broth to your liking. Cook the fish for a short time so that it does not lose its shape.
5. Remove the cooked vegetables and fish from the broth.
6. Put the soaked gelatin in the broth and stir well to dissolve. If the broth is cloudy, brighten it with raw egg white.
7. Then strain the broth through a piece of cheesecloth folded in four or through a thick sieve and divide it into two parts. Stir half of the broth well with mayonnaise and leave it in a warm place to prevent it from stiffening.
8. Divide the boiled fish into pieces of arbitrary sizes.
9. Chop the boiled carrot and egg nicely. Cut the lemon into thin half rings.
10. Arrange the chopped ingredients symmetrically on a large dish. Spread the pieces of fish on them and fill everything with half of the broth.
11. Place the dish in the refrigerator for 2 hours.
12. After this time, pour the second half of the broth mixed with mayonnaise onto a dish and refrigerate.
13. Your aspic turned out to be very beautiful and appetizing.

Eat to your health!