Jellied

Jellied is a popular dish that is suitable for family dinners or holiday evenings. This treat can be served as a cold appetizer on its own or along with side dishes. To prepare, take note of the culinary selection of ten recipes with step-by-step photographs.

Fish aspic with gelatin

Fish aspic with gelatin is a popular dish for the holiday menu. This treat can also be served with hot side dishes for lunch. Anyone can prepare an appetizing fish aspic. To do this, use our proven step-by-step recipe with photos.

1. 
   Aspic is very easy to prepare at home. Clean the fish and cut it into small pieces.
2. 
   Before boiling the fish, prepare a vegetable broth. Place onions, carrots, spices and herbs in a pan.
3. 
   Boil the vegetables after boiling for about 5 minutes. We remove it from the water. We put the carrots aside, they will come in handy later. Boil the fish in the broth for 10 minutes and let it cool in the pan.
4. 
   For decoration, cut boiled carrots, cucumber, bell pepper and lemon.
5. 
   Remove the bones from the cooled fish and break it into pieces.
6. 
   Strain 500 ml. broth and dissolve the pre-swollen gelatin in it.
7. 
   Place vegetables for decoration and herbs at the bottom of a deep bowl.
8. 
   Place the fish here and fill it with broth and gelatin. Place in the refrigerator until completely frozen.
9. 
   Fish aspic with gelatin is ready. You can try!

Fish aspic without adding gelatin

Fish aspic without adding gelatin is easy to prepare using our proven step-by-step recipe. The finished dish will delight you with its appetizing appearance and interesting taste. Can be served at home or holiday table. Be sure to take note!

Cooking time – 10 hours

Cooking time – 40 minutes

Servings – 6

Ingredients:

• Carp – 1 kg.
• Trout – 300 gr.
• Pike perch spine – 300 gr.
• Onions – 1 pc.
• Carrots – 1 pc.
• Celery root – 150 gr.
• Garlic – 2 heads.
• Greens – 50 gr.
• Ground black pepper - to taste.
• Salt - to taste.
• Boiled egg – 1 pc.
• Water – 4 l.

Cooking process:

Step 1. Prepare the fish, clean and rinse it. You can use other types of fish.

Step 2. Fill the fish pieces with water and bring to a boil.

Step 3. After boiling, be sure to remove the foam.

Step 4. Add peeled vegetables and herbs to the fish. Cook for about three hours on low heat.

Step 5. Then strain the fish broth well through a sieve or cheesecloth.

Step 6. Place the pan with the broth on the stove. Salt and pepper. Bring to a boil and remove from heat.

Step 7. Place pieces of fish and slices of boiled eggs in deep plates. Pour in the broth and put in the refrigerator until solidified, about 6 hours.

Step 8Fish aspic without adding gelatin is ready. Serve to the table!

Jellied pike perch

Jellied pike perch will pleasantly surprise you with its bright taste and appetizing appearance. Serve an interesting treat for a holiday table or home-cooked dinner, complemented with fresh vegetables or hot side dishes. To prepare, use a proven step-by-step recipe.

Cooking time – 5 hours

Cooking time – 40 minutes

Servings – 6

Ingredients:

• Pike perch – 1 pc.
• Carrots – 1 pc.
• Onions – 1 pc.
• Black peppercorns – 3 pcs.
• Bay leaf - to taste.
• Gelatin – 30 g/liter of water.
• Salt - to taste.
• Ground white pepper - to taste.

For decoration:

• Red bell pepper – 0.5 pcs.
• Parsley - 1 branch.
• Quail egg – 5 pcs.
• Red caviar – 30 gr.

Cooking process:

Step 1. Clean the pike perch and rinse it.

Step 2. Next, divide the fish into fillets.

Step 3. Fill the bones and head with water in a saucepan. We also put peeled onions and carrots here. Boil, add bay leaf and peppercorns. Cook for about 1 hour, constantly removing foam.

Step 4. Mix gelatin in a glass of water and leave to swell. Then combine it with broth and salt.

Step 5. Salt and pepper the fish fillet. Place in an oven preheated to 100 degrees and simmer in its own juices for an hour.

Step 6. Pour the broth with gelatin in the first thin layer into the dish. Place in the refrigerator to harden easily.

Step 7. Cut the fish fillet into portions.

Step 8. Place the fish in a dish with frozen broth. We also send pieces of carrots, peppers, eggs and parsley here.

Step 9. Fill with three ladles of broth and put in the refrigerator to completely harden.

Step 10. The pike perch aspic is ready. When serving, you can garnish with red caviar!

Chicken aspic with gelatin

Chicken aspic with gelatin is a bright and tasty dish for your home table or holiday. Such a treat will not leave anyone indifferent; it will delight you with its interesting presentation and nutritional value. To prepare, take note of the proven step-by-step recipe from our selection.

Cooking time – 1 day

Cooking time – 1 hour

Servings – 2

Ingredients:

• Chicken leg – 1 pc.
• Chicken fillet – 1 pc.
• Water – 1.2 l.
• Gelatin – 30 gr.
• Onions – 1 pc.
• Carrots – 1 pc.
• Garlic – 1 clove.
• Bay leaf – 1 pc.
• Black peppercorns – 6 pcs.
• Salt – 0.5 tsp.
• Greens – 10 gr.

Cooking process:

Step 1. Prepare the necessary products from the list.

Step 2. Cook a cool broth from chicken leg and fillet. We also add whole peeled vegetables - peeled onions and carrots. Add black peppercorns and bay leaves for flavor, and salt.

Step 3. After boiling, use a slotted spoon to skim off all the foam on the surface.

Step 4. Cook meat and vegetables for 40 minutes. The fillet can be removed after 25 minutes, so it will remain juicy.

Step 5. Remove the chicken leg and vegetables from the broth and cool. Strain the broth several times to obtain a clear liquid. Peel the garlic, pass it through a press, add it to the broth and stir.

Step 6. Cool the broth, add gelatin, stir for a couple of minutes to dissolve it. Set aside for 15-20 minutes to swell.

Step 7. Cut the chicken meat into small cubes. Cut the boiled carrots into pieces of any shape.

Step 8. Prepare several deep bowls, put carrot pieces on the bottom.

Step 9. Then place the meat cubes.

Step 10. Heat the broth again so that the gelatin is completely dissolved, pour the contents into it.Place green leaves on top.

Step 11. Place the blanks in the refrigerator for a day to harden.

Step 12. Chicken aspic with gelatin is ready. Serve to the table!

Pork tongue aspic

Pork tongue aspic is an original treat for your home table or holiday. This dish will not leave anyone indifferent, thanks to its bright taste and attractive appearance. Be sure to try making aspic using our proven step-by-step recipe.

Cooking time – 3 hours 30 minutes

Cooking time – 30 minutes

Servings – 6

Ingredients:

• Pork tongue – 1 pc.
• Gelatin – 10 gr.
• Garlic – 1 clove.
• Salt - to taste.
• Bay leaf – 1 pc.
• Carrots – ¼ pcs.
• Parsley - to taste.
• Lemon – ¼ pcs.

Cooking process:

Step 1. Thoroughly rinse the pork tongue and clean it. Fill with water, bring to a boil, then immediately drain the water.

Step 2. Rinse the tongue again and fill it with new water. Boil and remove the foam. Salt to taste and cook until the delicacy is ready. This will take approximately 1.5-2 hours.

Step 3. Cool the tongue and cut it into slices.

Step 4. Drain the broth from the tongue and strain it. We need 250 ml.

Step 5. Mix gelatin in a couple of spoons of broth. Leave to swell for 5-10 minutes.

Step 6. Add a clove of garlic and bay leaf to the broth. Boil for a couple of minutes and dissolve the prepared gelatin in it. Let cool to room temperature.

Step 7. Place the tongue slices in a deep dish. Add pieces of boiled carrots and pour over the broth. Place in the refrigerator until completely frozen.

Step 8. The pork tongue aspic is ready. Garnish with herbs and lemon slices!

Beef tongue aspic

Beef tongue aspic is an original and bright dish for the holiday menu.This treat can also be served with hot side dishes for a family dinner. Anyone can prepare a delicious aspic. To do this, use our proven step-by-step recipe with photos.

Cooking time – 3 hours 30 minutes

Cooking time – 30 minutes

Servings – 6

Ingredients:

• Beef tongue – 1 pc.
• Salt - to taste.
• Black peppercorns – 10 pcs.
• Bay leaf – 1 pc.
• Boiled egg - for decoration.
• Boiled carrots - for decoration.
• Greenery - for decoration.
• Green peas - for decoration.
• Gelatin – 1 sachet.

Cooking process:

Step 1. Prepare the ingredients for cooking the tongue. The main ingredient is pre-washed and cleaned.

Step 2. Fill the beef tongue with cold water. Place on high heat.

Step 3. After boiling, reduce the heat and remove the foam. Add salt, pepper and spices. Cook until the tongue is completely cooked.

Step 4. Take out the tongue. Let the broth cool until fat forms on the surface. It needs to be removed.

Step 5. Next, strain the broth through cheesecloth.

Step 6. You need to get a clean broth without fat and spices. Mix gelatin in it and leave until it swells.

Step 7. Remove films and excess fat from the cooled tongue.

Step 8. Cut the tongue into thin slices. We put them on a dish, complement them with peas, herbs, pieces of carrots and eggs. Pour in the broth and put it in the refrigerator to harden.

Step 9. The beef tongue aspic is ready. A bright treat can be served!

Pink salmon aspic

Pink salmon aspic will delight you not only with its bright taste and attractive appearance, but also with its nutritional properties. Serve an interesting dish for a holiday table or a home-made lunch, complemented with fresh vegetables, pickles or hot side dishes. To prepare, take note of the step-by-step recipe.

Cooking time – 2 hours 30 minutes

Cooking time – 30 minutes

Servings – 2

Ingredients:

• Pink salmon – 300 gr.
• Onions – 1 pc.
• Carrots – 1 pc.
• Egg – 2 pcs.
• Bay leaf – 3 pcs.
• Pickled cucumber – optional.
• Black peppercorns – 10 pcs.
• Salt - to taste.
• Gelatin – 2 tbsp.
• Dried greens - to taste.

Cooking process:

Step 1. Prepare the main ingredients.

Step 2. Boil the broth. Place pink salmon, carrots, onions, bay leaves, and black peppercorns in a saucepan. Fill with water, add salt and set to cook for 1-1.5 hours. Boil the eggs separately.

Step 3. Cook until the fish and broth are ready. Next, strain the broth, cool slightly and add gelatin. Knead and leave to swell.

Step 4. Separate the fish from the bones and place in deep plates.

Step 5. Place the chopped carrots here. You can cut it out figuratively.

Step 6. Add pieces of boiled eggs and pickled cucumbers.

Step 7. Fill with broth and put in the refrigerator until completely frozen.

Step 8. Pink salmon aspic is ready. Serve to the table!

Pike jellied

Pike aspic is a favorite dish for many people for home dinners and holidays. This treat turns out incredibly appetizing and bright in taste. It is not difficult to prepare it yourself. To do this, use a proven recipe with step-by-step photographs from our selection.

Cooking time – 2 hours 30 minutes

Cooking time – 30 minutes

Servings – 4

Ingredients:

• Pike – 700 gr.
• Water – 1.5 l.
• Onions – 1 pc.
• Carrots – 1 pc.
• Bay leaf – 2 pcs.
• Spices - optional.
• Salt - to taste.
• Gelatin – 2 tbsp.
• Greenery - for decoration.

Cooking process:

Step 1. Place the pike in a pan and fill it with water. We put it on the stove.

Step 2.After boiling, add peeled onions, carrots and bay leaves to the pan. Cook until the fish is ready.

Step 3. Remove fish and vegetables from the broth. Let cool.

Step 4. Divide the fish into small pieces. Place them on deep plates.

Step 5. Supplement the fish with pieces of carrots and herbs.

Step 6. We dilute the gelatin in half the strained broth and heat it. Pour the mixture over the fish and put it in the refrigerator to harden. For about an hour.

Step 7. The pike aspic is ready. Serve and enjoy!

Jellied canned fish

Canned fish aspic is an original dish for your home dinner or holiday. This treat will not leave anyone indifferent, thanks to its rich taste and appetizing appearance. Be sure to try making aspic using our proven step-by-step recipe.

Cooking time – 5 hours

Cooking time – 30 minutes

Servings – 4

Ingredients:

• Sardines in oil/sprats in oil – 1 can.
• Chicken bouillon cubes – 2 pcs.
• Gelatin – 15 gr.
• Water – 1 l.
• Salt - to taste.
• Black peppercorns - to taste.

Cooking process:

Step 1. Choose a suitable canned food. You can choose a sardine in oil or another to taste.

Step 2. Soak gelatin in half a glass of water for 15 minutes.

Step 3. Next, put the mixture on fire. Heat and stir until the gelatin is completely dissolved.

Step 4. Prepare deep plates in which we will cook the aspic.

Step 5. Divide the sardines into pieces and place them on plates.

Step 6. Pour the remaining three glasses of water into the gelatin, add broth cubes, salt and pepper. Boil, then cool completely and pour into plates with canned food. Place in the refrigerator until completely frozen.

Step 7. The canned fish aspic is ready. You can try!

Turkey jellied with gelatin

Turkey aspic with gelatin will delight you not only with its rich taste and attractive appearance, but also with its beneficial properties. Serve this original dish for a holiday table or a home-cooked dinner, complemented with fresh vegetables, pickles or hot side dishes.

Cooking time – 10 hours

Cooking time – 1 hour

Servings – 8

Ingredients:

• Turkey fillet – 0.7 kg.
• Gelatin – 7 g/1 tbsp. liquids.
• Boiled quail egg - to taste.
• Bell pepper – 0.5 pcs.
• Boiled carrots – 1 pc.
• Pitted olives - to taste.
• Parsley - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

For the broth:

• Turkey wings – 2 pcs.
• Water – 1.3 l.
• Onions – 1 pc.
• Carrots – 1 pc.
• Parsley root – 2 pcs.
• Celery root – 70 gr.
• Egg white – 1 pc.
• Salt - to taste.
• Sweet peas – 3 pcs.
• Black peppercorns – 5 pcs.

Cooking process:

Step 1. Pre-defrost the turkey fillet, then rub it with salt and ground black pepper. Leave for 3-5 hours.

Step 2. Fill the turkey wings with water (1.3 liters). Place on the fire and bring to a boil. Then cook for about 1.5 hours, periodically removing the foam.

Step 3. Add chopped carrots, onions, roots and spices to the broth. Cook for another hour.

Step 4. Remove the wings from the broth. Add salt and beaten egg white to the broth. Leave the broth for three minutes and strain it through several layers of gauze.

Step 5. We tie the turkey fillet with twine. Pour boiling water over it and cook for about 10 minutes. Turn off the heat and leave the product covered until it cools completely.

Step 6. Pour three glasses of broth into the saucepan. Add gelatin and heat until it dissolves. Then strain the broth again.

Step 7. Cut the turkey fillet into slices.Place some of them on a dish along with carrot slices. Pour a glass of broth and put it in the refrigerator for 20 minutes.

Step 8. Repeat the layers and add pieces of bell pepper, herbs and half eggs. Place the dish in the refrigerator until completely frozen.

Step 9. Turkey aspic with gelatin is ready. Serve a delicious dish to the table!