The New Year is coming, which means that you already need to think about the New Year's menu. A classic appetizer for the 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 lenten, so this is a real find for those who observe fasts or adhere to proper nutrition.

A simple and delicious recipe for aspic fish with gelatin

In this recipe, you are invited to cook a delicious holiday dish - pike perch aspic. This fish contains little fat, a lot of nutrients and has tender meat. We cook in portions in beautiful molds.

Cooking time - 1 hour 30 minutes.

Servings - 6.

2 o'clock 15 minutes. Seal

Bon Appetit!

How to cook 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 the aspic holds its shape well even without gelatin. Small bones are well removed from boiled fish.

Ingredients:

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

Cooking process:

  1. Clean the carp carcass from scales, cut off the head with the tail and fins and remove all the insides. Put the scales in a bag of gauze, because it contains the largest amount of gelling substances. Remove the gills from the head.
  2. Cut carp into serving pieces. Remove small bones from the fish later.
  3. Clean vegetables and wash them.
  4. Put the fish trimmings (head with fins and tail), peeled onions, carrots and parsley in a deep saucepan and fill with water so that all the fish is covered, do not pour again. Also put a bag of fish scales, bay leaves and black peppercorns in the pan.
  5. Place the broth on a large fire, bring to a boil, remove the foam and salt to your liking.
  6. Simmer the fish broth over low heat for 40 minutes.
  7. After this time, put the chopped pieces of carp into the broth and cook for another 10-15 minutes from the second boiling 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, costal bones and small bones from the fish pieces.
  10. Slice boiled carrots.
  11. Form aspic on a large beautiful dish according to your taste and imagination.
  12. Pour the broth over the laid fish and vegetables and leave the dish for 1 hour at normal temperature. Then place in the refrigerator for 4-5 hours to cool completely.

Bon Appetit!

A step-by-step recipe for making aspic pike perch


This is a recipe for cooking the king of the New Year's table - pike perch. By following all the steps of the recipe correctly, you will get a presentable dish of delicious fish pieces in a 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.
  • Peas of black and allspice - to taste.
  • Lemon, eggs, herbs and peas for decoration.

Cooking process:

  1. Clean the fish from scales, 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 carcass of the fish along the ridge and remove it along with the bones.
  3. Cut the resulting fish fillet into portions.
  4. Peel and wash the onion and carrot.
  5. Put the head, fins, tail and spine in a cooking bowl, add vegetables, peppercorns and cover with cold water.
  6. Simmer 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 four times into another bowl, place pieces of pikeperch fillet in it.
  8. Salt the broth to your liking.
  9. Re-boil the fish pieces in the broth for 20 minutes.
  10. Pour the required amount of gelatin with boiling water to swell and dissolve.
  11. Carefully remove the pieces of pike perch from the prepared broth, put the swollen gelatin into the broth and mix everything well so that the gelatin is completely dissolved. To make the aspic transparent, add the beaten protein of one egg to the broth and strain the broth again.
  12. Form the aspic on a large beautiful dish and gradually. Place lemon slices on the bottom of the dish, pour over the broth and refrigerate for a while. Then spread the fish, fill it with broth and cool. Lay out the carrots, mugs of boiled eggs, greens and peas with the last layer and pour the rest of the broth. Dish for several hours, and preferably at night, put in the refrigerator.

Bon Appetit!

A simple and delicious recipe for pink salmon aspic


This dish is not only an exquisite and appetizing decoration of the festive table. It is also healthy and dietary, which is important in the daily menu. It's easy to prepare and fast. 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 hill.
  • Salt - 1 tbsp. l.
  • Onions and carrots - 1 pc.
  • Water - 1 l.
  • Allspice - 4 peas.
  • Laurel leaf - 2 pcs.
  • Egg - 2 pcs.

Cooking process:

  1. First, pour gelatin with cold water and leave to swell.
  2. Rinse the fish well under running water and cut into medium pieces.
  3. We clean the onion and carrots and wash them.
  4. Pieces of fish and peeled vegetables are placed in a bowl for cooking, pour the right 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 pieces of fish from the broth, and continue to cook the vegetables for another 20 minutes.
  7. We remove the bones and skin from the boiled fish.
  8. We take out the boiled vegetables from the broth.
  9. We filter the broth through a piece of gauze folded in four layers, pour it into the same container and put it on fire. We put the beaten protein of one egg into the boiled broth, mix, and when the protein curdles, we filter the broth again.
  10. Put the swollen gelatin into the hot broth and stir until the gelatin is completely dissolved. You can dissolve faster by putting the broth on a small fire for a couple of minutes.
  11. We beautifully put pieces of fish, mugs of boiled eggs, stars from boiled carrots on a large dish and pour everything with broth with gelatin.
  12. We cool the filler first at room temperature, then in the refrigerator.

Bon Appetit!

Delicious pike aspic with gelatin


Pike contains few gelling substances, so the aspic of 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 delicate jelly, 20 g of gelatin is taken per 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 tablespoons 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, then defrost it in the refrigerator. Then rinse the fish well.
  2. Put the prepared fish in a saucepan, pour the right amount of water and bring to a boil over high heat.
  3. Then add the peeled onion, carrot, bay leaf, a little salt and cook on the smallest fire for half an hour, no more. Remove the foam from the surface of the broth.
  4. Soak the calculated amount of gelatin in cold water (4 tablespoons of gelatin need 2 cups of water).
  5. Remove the boiled fish from the broth to a separate plate.
  6. Strain the broth on a thick sieve or gauze folded in four layers.
  7. Add spices and soaked gelatin to the broth, mix well so that it is completely dissolved, and salt the broth to your liking.
  8. Let the broth brew for 10 minutes, but do not boil, otherwise the gelatin will collapse.
  9. Cut the boiled pike into portions, removing the bones.
  10. Cut the boiled carrots beautifully (in circles or stars).
  11. Arrange fish pieces and chopped carrots on a large platter, and add fresh parsley for decoration.
  12. Fill the fish with broth with gelatin and, having cooled a little, place it in the refrigerator for 2 hours. Serve the finished dish to the table.

Bon Appetit!

A simple recipe for canned fish aspic


This dish refers to homemade food prepared in haste. According to this recipe, you can prepare aspic from ordinary canned fish. The dish will be inexpensive and tasty. For one jar of canned food you will need 300 ml of water, and the broth can be cooked from inexpensive fish or trimmings (backbone, heads and tails), fish or vegetable stock cubes. The lunch will be excellent.

Ingredients:

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

Cooking process:

  1. First, soak the desired amount of gelatin for 20 minutes in cold water.
  2. Boil the broth with whatever ingredients you have (fish trimmings or cheap fish). Be sure to add peeled pieces of carrots and onions to the broth.
  3. If the broth is cloudy, lighten it with beaten egg white and then strain it through four layers of cheesecloth.
  4. Transfer the soaked gelatin to the hot boiled broth and stir it until completely dissolved.
  5. Sprinkle the broth with salt and pepper to your liking.
  6. Divide the fish from the jar into pieces up to 2 cm in size.
  7. Place chopped boiled carrots, slices of lemon, boiled egg or peas at the bottom of the jellied form - whatever you find in your refrigerator.
  8. Be sure to put in aspic, fresh herbs.
  9. On top of this decor, spread the pieces of fish and fill it with gelatin broth.
  10. Cool the filling in the refrigerator for 2 hours.
  11. Ready delicious snack can be served at the table.

Bon Appetit!

Delicious aspic red fish


Your attention is given to the classic recipe for a bright festive dish - red fish aspic. It is prepared from the fillet or steaks of this fish and a salmon soup set (head, tail, fins and backbone). We cook with gelatin and decorate the dish with lemon and fresh herbs.

Ingredients:

  • Fillet of red fish - 200 g.
  • Soup set of salmon fish - 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. Put the washed head, spine, tail and fins into 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 foam from the surface of the broth.
  4. After the start of the boil, make a small fire and add salt, peppercorns and peeled onions and carrots to the broth. You can put bay leaves and other spices into the broth to taste.
  5. Boil the fish under a covered lid for 40 minutes.
  6. After 20 minutes of boiling the broth, put the fish fillet in it.
  7. Soak gelatin in half a glass of cold water.
  8. Remove all fish and vegetables from the prepared broth. Throw away the bulb. Cut carrots into circles and cut stars out of them.
  9. Separate the fish with your hands into separate pieces, removing the bones.
  10. Arrange fish pieces, carrot stars, a few lemon wedges and green dill in a large dish.
  11. Transfer the soaked gelatin to the broth, and mix it well until the gelatin is completely dissolved.
  12. Then strain the cooked broth through a thick sieve or cheesecloth folded four times.
  13. Pour the broth over the fish on a platter.
  14. Cool the aspic in the refrigerator until completely solidified and you can serve it to the table.

Eat for health!

Step-by-step recipe for pollock fish aspic


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

Ingredients:

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

Cooking process:

  1. Defrost the pollock carcass in the refrigerator or cold water. Then clean the fish, remove the tail and fins and cut it into pieces 1 cm thick.
  2. Soak gelatin in half a glass of water.
  3. Peel carrots, onions and wash them. Chop the carrots into circles, and the onion into medium cubes.
  4. Boil water in a separate bowl and put chopped vegetables, tail and fins into it. In the broth, add all-purpose seasoning (it contains salt) or salt to your taste and add spices. Boil everything for 20 minutes, then put the chopped fish into the broth. Boil the fish for a short time, 5 minutes, otherwise it will lose its shape.
  5. Carefully remove the pieces of pollock from the prepared broth.
  6. Strain the broth into a thick sieve.
  7. Then add the soaked gelatin to the hot broth and mix well until it is completely dissolved.
  8. Put the pieces of fish on a large dish or in another form, removing the bones from them. Arrange on a dish circles of carrots, green parsley and blackcurrant berries (frozen), which will give the aspic a pleasant taste, sourness and colorfulness.
  9. Pour the prepared broth over the fish and place in a cold place to set. After 2-3 hours, serve aspic pollock for dinner, as an addition to the main course.

Bon Appetit!

A very tasty and simple recipe for aspic mackerel


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

Ingredients:

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

Cooking process:

  1. Cut off the head, tail, fins of the mackerel, remove the insides. Then rinse the fish thoroughly, removing the inner black film. Fillet the fish.
  2. Soak the required amount of gelatin in boiled water.
  3. Peel the vegetables and boil the broth out of them, adding salt and spices to your taste, the head with the gills removed, the tail, the backbone.
  4. Boil this broth for 20 minutes, and then put the fish fillet in it and cook on low heat for another 15-20 minutes.
  5. You can flavor the broth with laurel and black pepper.
  6. Remove the cooked mackerel from the broth, cool and divide into pieces.
  7. Transfer the soaked gelatin to the broth, mix by placing the pan on a small fire, 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 molds.
  10. Garnish the dish with boiled egg slices and lemon.
  11. Pour the prepared broth over the fish and place in the refrigerator for 3 hours to set.

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 a disgusting thing this is your jellied fish."

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, sweet peppers and herbs for decoration.

Cooking process:

  1. First, prepare all the necessary products for the preparation of aspic.
  2. Clean the fish, remove everything unnecessary: ​​the 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 cooking.
  3. Peel vegetables and soak gelatin in water.
  4. Boil fish with vegetables, adding salt and spices to your broth to your liking. Boil the fish for a short time so that it does not lose its shape.
  5. Remove cooked vegetables and fish from the broth.
  6. Put the soaked gelatin into the broth and stir well to dissolve it. If the broth is cloudy, clear it with raw egg white.
  7. Then strain the broth through a piece of gauze folded in four or through a thick sieve and divide it into two parts. Mix half of the broth well with mayonnaise and leave it in a warm place so that it does not freeze.
  8. Divide the boiled fish into pieces of arbitrary sizes.
  9. Finely chop the boiled carrots and eggs. Cut the lemon into thin half rings.
  10. Arrange the sliced ​​ingredients symmetrically on a large platter. Spread 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 very beautiful and appetizing.

Eat for health!

The quality of the broth, its aroma, saturation affects the final dish. If you go the simple way and dissolve the gelling agents in water, fish aspic is unlikely to please. There are concentrates in which gelatin is already mixed with seasonings, all kinds of flavor and color enhancers. My recipe is for supporters of natural products.

So, first we will cook a rich fish broth. Then we separate the tender meat, put it in a beautiful bowl, cover it with a fragrant strained jelly composition and set it to harden for an hour and a half. Everything, homemade fish fillet is ready.

Prep time: 180 minutes / Serves: 8-10

Ingredients

  • catfish - 2 kg
  • instant gelatin - 15 g
  • onion - 1 pc.
  • carrots - 1-2 pcs.
  • garlic - 1/2 pc.
  • celery - 2-3 stalks
  • parsley - 5-6 branches
  • peppercorns, coriander, bay leaf, salt to taste

Cooking

Large photos Small photos

    I repeat, the secret of a delicious aspic (both meat and fish) is in a rich and aromatic broth. Even a simple fish or a lean piece of chicken becomes a worthy snack if the gelled layer has a pleasant texture - it does not melt and does not look like rubber, it is saturated with spices, roots and root vegetables, moderately seasoned with salt and transparent. And when the catch is notable, the fish is fleshy, fat and good in any form, cooking becomes a pleasure.

    It is difficult to spoil a catfish, especially a large one. In fact, for boiled or baked catfish, apart from salt and hot pepper, nothing is needed, even a drop of oil is optional here. Catfish meat is not only tender, without the sharp aroma of freshwater fish, but also juicy, quite fatty. An additional bonus is that there are no small bones, and the fish itself is scaleless.

    First of all, we cut the carcass, wash it in cold water, remove the gills. If cooking in a saucepan, you can cut into steaks. The tail and head must be used.

    We dip the chopped fish carcass, celery stalks, one or two carrots, onions in the husk (to enhance the golden color of the broth, throw additional onion peel), garlic, herbs, spices into boiling water. Often salted immediately, I prefer at the end of cooking.

    There should be plenty of water, but since gelatin is present, the goal is easier to achieve. Cover all the ingredients with water, bring to a boil again and cook without a lid for 2-3 hours until the liquid has evaporated twice. Maintain moderate heat while bubbling constantly.

    After the allotted time, the amount of liquid will decrease, the color will darken. If you haven't salted yet, add salt. Taste, adjust for yourself, but with a little oversalting. If, while tasting, you decide that this or that spice is not enough, season now.

    It is clear that after such a long cooking, the white meat of the catfish is independently separated from the bone, it is ready. Finally, boil and immediately remove from heat.

    For the purest jelly, strain the rich fish broth two or three times, preferably through several layers of gauze.

    Usually there is too much broth. You can, of course, use it entirely. There are options for aspic with fish at the bottom of the plate under a high transparent jelly or jelly interspersed with vegetables and herbs.

    I measure between 400-600 ml of strained broth, pour the rest into food containers and silicone muffin molds and freeze. I use this semi-finished product for fish soup or some kind of gravy, sauces.

    We sort the boiled catfish meat into fibers, separating it from the bone. Leave as is or mix with crushed fresh garlic, pepper if necessary.

    Dissolve instant gelatin in hot strained catfish broth. Read the instructions and follow the dosage instructions. We lay out the meat on plates first, supplement with bright accents: carrot and lemon slices, parsley leaves.

    Pour the jelly composition so as to completely cover the fish and decorative inclusions. After cooling to room temperature, we send it to the shelf of the refrigerator until it hardens. After an hour, we check, as a rule, the saturated broth has time to completely seize.

    As a result, among our food stocks are frozen semi-finished fish broth and fish aspic from catfish.

Before serving, leave the aspic with gelatin in the refrigerator, serve among appetizers and salads.

Servings

Ingredients:


Cooking this dish will not cause great difficulties for the hostess, but you must know some of the nuances. As for the main ingredient - fish, it is best to use pike perch, trout or pollock fillets. Such varieties of fish are inexpensive compared to sturgeon breeds, and the taste is no worse. In order for the aspic to “melt in your mouth” and turn out to be unusually tasty, you need a certain set of products.

For decoration, you can take boiled eggs, herbs, cranberries, green peas and lemon. To make such a dish look decent, it is advisable to take greens fresh and in sufficient quantities.

Lenten dishes from the chef - Kirill Zebrin will tell you the secrets of aspic... Watch the video!

How to cook jellied fish:

Depending on family or holiday individual traditions, fish aspic can be prepared either in a single large bowl form, or in portions in small bowls.

    Cut carrots and onions into small pieces. Soak gelatin in 150 g of boiled water and leave for about 40 minutes.

    The fish should be cleaned, and it is better not to cut off the head, removing the gills from it. Put the cleaned fish in a suitable pan, adding cooked carrots, onions, peppers, bay leaves, cloves and salt to taste. Pour all this with water, bring to a boil and leave to cook for about 25-30 minutes.

    Then you should strain the hot broth through a sieve, add diluted gelatin there and stir until the mass is completely dissolved.

    The fish must be separated from the bones and carefully cut into medium-sized pieces.

    Pour a little broth into portion molds, an approximate layer of 4-5 millimeters. Put the molds in the refrigerator for about 25 minutes until the mass solidifies. On a layer of frozen jelly, carefully lay out slices of chopped eggs, peas, herbs and cranberries.

    Pour this with broth to the level until the laid out ingredients are covered. Put back in the refrigerator for the same time until the layer is completely solidified. Lay the fish fillets on the frozen layer.

And so, today we are preparing fish aspic with gelatin (or without, if the fish is very oily). A recipe with a photo of the process is attached step by step.

We associate any mention of flooded fish with Hippolyte from The Irony of Fate, who has gone over a little, and horseradish, which is not enough for this very fish. However, in front of you is not only an elegant festive dish, but also a completely everyday one, which for 2-3 days will solve the important question in the daily menu, what to eat for lunch or dinner, so that it is both healthy and the waist does not go to the sides. Well, the complexity of cooking for a solid two - even if the need for culinary research does not cause the most positive emotions, you can handle it without difficulty. We promise.

Interesting from "Pate": it is generally accepted that jellied fish is an original Russian dish. This is only partly true - her ancestor is indeed our favorite jelly. However, the French thought of preparing aspic based on fish and seafood in the 19th century.

Since all Russian nobility preferred to live on the Cote d'Azur, the gentlemen brought with them many recipes from Russian cuisine, which the French adapted for themselves. Sea fish is proof of this. And your favorite marshmallow, by the way, too, because it came out of Russian marshmallow.

What fish to use?

Any that is at hand: pike perch, pink salmon, mackerel, catfish, silver carp, etc. It is desirable that it contains fewer bones. We took salmon. And to make the broth as rich and fat as possible, do not forget about the head and tail.

For jellied fish with gelatin, you will need:

  1. Head and tail of salmon - about 1-1.5 kg
  2. 1 bulb
  3. 1 carrot
  4. 1 parsley root optional
  5. 3 boiled eggs
  6. 10 g gelatin
  7. Bay leaf
  8. Black allspice
  9. Greens for decoration

Jellied fish with gelatin - recipe with photo, cooking step by step

Step 1: prepare the fish: wash, clean, remove the gills from the head. We divide the tail into pieces of the required size and set aside - it will be cooked in the second turn. We clean the carrots, onions and parsley root.

Step 2: we lower the head and vegetables into a saucepan with a volume of no more than two liters. Fill with water and put on fire. When it boils, remove the foam with a slotted spoon, salt, add a few peas of allspice and, after which we turn on the gas to a minimum and forget about the broth for an hour.

Step 3: hard-boiled eggs. Gelatin is diluted in half a glass of water and left to swell for 30-60 minutes.

Usefulness from "Pate": regular gelatin can be replaced with vegetarian agar-agar or you can use fish agar itself, as we did. It can be purchased at any major supermarket.

Step 4: our broth boils, its amount gradually decreases in size - in no case should you add water. In order for the aspic of fish with or without gelatin to freeze, the liquid must boil away as much as possible. In the recipe, this is clearly seen in the step-by-step photos.

Step 5: after an hour and a half, we take out the head and onion from the pan, and send the tail pieces in their place and cook for another 20 minutes. Remove carrots if cooked. If it's harsh, leave it to flounder in the broth.

Step 6: all pieces are done. Put the fish on a plate. While it is cooling, dilute the gelatin in the broth and proceed, in fact, to the formation of the dish.

Step 7: We separate the salmon from the bones, remove the skins. At the bottom of each plate we put a sprig of greenery for decoration, then the required amount of salmon, half a boiled egg, a piece of carrot and 2/3 fill with broth.

When the liquid has completely cooled, we send the plates to the refrigerator to harden for 3-4 hours.

Aspic of fish with gelatin is ready - we brought you the easiest recipe with photos and step-by-step instructions.

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Bon Appetit!

Hello, friends. Today is our fish day and we will cook aspic. Consider several options for preparing this dish, which will decorate any holiday table, whether it's the New Year, March 8 or a birthday.

The process of cooking jellied fish itself is very simple, but, as in any business, one cannot do without subtleties. It often turns out that he did everything right, but the jelly does not freeze in any way. Familiar? Therefore, in this article I tried to tell what affects this and how to make sure that there is always a guaranteed option.

Well, since I have hinted about the festive 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 the recipe is prepared, we will tell you about the subtleties that are the same for everyone else. So get comfortable and let's get started.

Ingredients:

  • Fish - 1 pc.
  • Onion - 1 pc.
  • Carrot - 1 pc.
  • Gelatin - 1 tbsp.
  • Black peppercorns - 7-8 pcs.
  • Bay leaf - 1 pc.
  • Lemon - 0.5 pcs.

It so happened that pike perches were already sold, so I was faced with the choice of what kind of fish to take for aspic. The choice settled on the white cupid. A good, large fish of the carp family with quite tasty 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.

Cooking began with cutting the fish. Washed and cleaned of scales. By the way, we have been using such a device for a long time, the scales are easily cleaned, and most importantly, they do not scatter throughout the kitchen, but remain in the sink.

After that, the head was cut off and gutted. It's all behind the scenes, the spectacle is not very attractive. The gills were removed from the head, and the scales were carefully collected, we will cook the broth with it. Cut the fillets.

Then the fillet was immediately cut into portioned pieces. Small bones were not removed, they left it for later, it is easier to do this from cooked meat.

The scales were placed in a gauze bag and, together with the head, spine and fins, were sent to the pan. Filled with water and set to boil. 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 can not peel the onion from the husk, the husk will give a light beautiful shade to the broth.

Simultaneously with the boiling of the broth, gelatin was poured into a bowl and poured with a glass of cold water. Stirred and left to swell.

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

Bring to a boil and cook for 7-8 minutes. During this time, they managed to boil. Then carefully remove to a plate to cool. The bulb with the bag of scales was sent to the bucket. And the head and other trimmings were taken out and set aside separately, this will not work for aspic, but it looks like the cat will have a holiday?

The broth was poured through a sieve into another pan. To us, it seemed unclear and decided to lighten it.

The operation, of course, is completely optional, but I want to show how to do it and what it leads to. For this, the whites of two chicken eggs were beaten in a separate bowl and poured into the cooled broth. Immediately upon boiling there was a lot of foam, and then it practically disappeared. We boiled for a couple of minutes and turned off the fire. 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 share a hack. For a long time we have been using such hats for these purposes, they cost a penny, and they filter much better than several layers of gauze. And thanks to the elastic band, it is convenient to put them on pans, they hold well, and this is true when you are doing something alone. The clarified broth looks like this.

Swollen gelatin was poured into the broth, still hot, and stirred well. Then there was a not entirely interesting lesson - all the bones were removed from the pieces of boiled fillet. This took approximately 7 minutes. After that, the pieces were laid out on dishes, decorated with carrots and lemon and carefully poured with broth. Left on the table to cool slightly, and then put in the refrigerator.

It took about 1.5 hours for everything, which, you see, is not so much. Bon Appetit!

How to make aspic fish with gelatin at home

Fish aspic can be prepared from any fish if gelatin is used. At the same time, it doesn’t matter to us at all whether it is fatty or not, frozen or fresh, it will always turn out. And if you use fish gelatin at the same time, you will get not only tasty, but also very useful.

Ingredients:

  • Fish - 0.8-1kg. (any)
  • Carrot - 1 pc.
  • Onion - 1 pc.
  • Bay leaf - 2-3 pcs.
  • Black peppercorns - 3-5 pcs.
  • Salt - to taste
  • Gelatin - 2 tablespoons

For the recipe, we take about a kilogram of absolutely any fish, the main thing is that it should be beautiful in 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, mix everything well and leave to swell.

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

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

When the water boils, put the fish in it.

Bring to a boil and reduce the heat to the very minimum, the water should boil almost imperceptibly, not even boil, but just blow bubbles. We salt the broth, remove the foam from above, and 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 time of cooking 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 have been cooked for that long.

When the fish is cooked, we take it out of the broth. At the same time, we taste the broth itself, if there is not enough salt, we add salt.

We throw out the onion from the broth, it has fulfilled its function, and remove the carrots and let them cool. After cooling, cut into circles, which will decorate the aspic.

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

If there is a great desire, 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. Again, 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 fire and remove the squirrel floating on top. Allow the sediment to settle to the bottom, then carefully strain through cheesecloth into another saucepan.

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

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 the broth has solidified, put the pieces of fish on it.

Between the fish we put slices of lemon, and in the center circles of carrots. Add green peas and greenery sprigs.

Then carefully pour the rest of the broth and send it to the refrigerator to solidify. After complete solidification, serve.

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

Bon Appetit!

Transparent aspic from red fish

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

Ingredients:

  • Pieces of red fish - 500g.
  • Carrot - 1 pc.
  • Onion - 1 pc.
  • Bay leaf - 3 pcs.
  • Black peppercorns - 10 pcs.
  • Gelatin - 2 tablespoons
  • Green peas - for decoration
  • Quail eggs - for decoration
  • Lemon and herbs for garnish

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 is inexpensive, and to improve the broth is perfect. In its composition, the head, bones and fins, everything that in our case is like the best. Just remember to remove the gills, they give 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 in a saucepan. Fill with cold water.

We pour water so that it only covers the fish, a lot is not needed.

In parallel, in another container, pour gelatin to swell with a glass of cold water.

Turn on the fire under the pan, bring to a boil, salt and cook over the slowest fire until the fish is ready. Remove the foam from above.

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

By this time, the gelatin is already all swollen, pour it into the hot broth and mix well. Pour a little broth into a beautiful dish at the bottom and lay out the fish. We spread circles of carrots, green peas and quail eggs, previously boiled, on the fish.

Pour hot broth over and leave to cool at room temperature. After cooling, put in the refrigerator until completely solidified. 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 that allow you to make aspic without gelatin. One minus is the bones, but they are easily removed from the cooked fillet.

Ingredients:

  • Carp - 1 pc. (medium)
  • Onion - 1 pc.
  • Carrot - 1 pc.
  • Parsley root - 2 pcs.
  • Black peppercorns - 10-12 pcs.
  • Salt - to taste
  • Lemon - for decoration

Let's prepare the fish first. 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 that can be immediately thrown out is only gills and offal. Do not throw away the scales, there are a lot of gelling substances in it.

Cut the fillet from the carcasses and cut into portioned pieces.

The spine and ribs are also left. As for the small bones in the fillet, do not think yet, it is better to remove them already from boiled fish, it is much easier.

We put onions, carrots, fins, head, tail and all trimmings from fish, as well as scales, which were previously placed in a cloth bag, in a saucepan. Add bay leaf and black peppercorns. Fill with cold water, only so that the water covers everything, no more.

Put on fire and bring to a boil. After boiling, remove the foam, salt and reduce the heat to a minimum. At the weakest boil, cook for about 40 minutes.

After the time has elapsed, 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. Onion, tail, head, bones and ribs, as well as scales are thrown out. Strain the broth into another saucepan.

Carefully remove small bones from the fillet pieces. Carrot cut into circles. And then we move on to the formation of a beautiful dish. After that, fill everything with strained broth.

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

Bon Appetit!

Aspic of pink salmon - a step by step recipe

I would like to present another version of red fish aspic, but much more budgetary than the previous one. And let's take pink salmon for this. In appearance, it will also turn out great.

Ingredients:

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

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

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

We cut the fish into portioned pieces, and put the scales together with the fins, tail and head in a gauze bag, which after cooking will go into the bucket.

Onions are not peeled, but simply washed under running water, carrots are cleaned of dirt. Pour gelatin into a bowl and pour half a glass of cold water, stir and leave to swell.

We have all the ingredients ready, let's move on to cooking. Pour about 600 ml of cold water into the pan 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. We remove the foam from the surface.

After the time has elapsed, add the onion, carrots, all spices. We continue to cook further for about 20-25 minutes. If foam appears, remove.

Then add portioned slices of pink salmon, slightly increase the heat and bring to a boil. After that, we reduce the fire to a minimum so that the boil is barely noticeable and cook for about 7 minutes. We remove the foam from the surface.

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

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

If you did not make a strong fire when cooking, then, as a rule, the broth is quite transparent and does not even require straining through cheesecloth. But if you do not like transparency, then it can be strained into another pan through several layers of gauze and clarified using the method from previous recipes.

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

Gently pour in the broth and leave at room temperature to cool. After that, we put it in the refrigerator or a cold balcony for complete solidification.

Serve to the table just 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 this question arise? Yes, because sometimes it does not freeze, but remains a broth. In order for the aspic to be guaranteed to freeze, three conditions are necessary: ​​either very fatty fish, or it must contain a lot of gelling substances, or simply use gelatin.

In almost all previous recipes, I wrote that in no case should you throw out the fish head, fins, spine, tail and scales, for a simple reason, they all contain the very gelling substances that are necessary for the aspic to solidify. And if your fish is not peeled, not gutted and with a head, you do not pour a lot of water for cooking, then in the end the broth is guaranteed to harden when it cools.

Another thing is if you bought already gutted fish, or fillets in general. Here, of course, you can’t do without gelatin, it is simply necessary. But in this case, there is a big plus, your broth will be the most transparent and you won’t have to force it to lighten.

In general, with gelatin, the best quality aspic is obtained, so there is no need to strive to do without it. And the worst will be after cooking oily fish. At the same time, the cooled fill turns out to be loose, cloudy and ugly.

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. And by adding gelatin, your broth is always guaranteed to harden.

How beautiful to 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 jellies in large glasses or round glasses. Recently it has become fashionable to make in silicone molds. It turns out very effectively.

Or, look at the collage, I have collected interesting options for serving aspic. Eyes run wide, and some are simply breathtaking.

Carrots, lemon, green peas, olives and bell peppers will be the best products for decorating aspic. After solidification of which a real picture can turn out.

And finally, especially for those who like to watch recipes more than read, I have an interesting video that 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.