Fish aspic

Fish aspic is a classic appetizer for the holiday table. It can be prepared simply and deliciously 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 fast or adhere to proper nutrition. The New Year is coming, which means you already need to think about the New Year's menu.

A simple and tasty recipe for fish jellied with gelatin

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

1. 
   How to prepare a delicious fish aspic? We clean the pike perch carcass from scales, remove the entrails, fins and tail, and rinse the fish well with running water. Then we remove the head.
2. 
   We cut the prepared carcass into medium pieces and at the same time separate the bones. Place the fish fillet in a cooking container.
3. 
   Pour 1.5 liters of cold water into the fish. Place the container on medium heat. Immediately add peeled carrots and onions to the broth.
4. 
   Cook the pike perch for 15 minutes from the start of boiling 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 holistic appearance. Towards the end of cooking, add black peppercorns, allspice and salt to your taste into the broth. At the same time, soak the gelatin in 1/3 cup of hot water.
5. 
   Carefully transfer the cooked fish pieces to a plate.
6. 
   Place the head, tail, and fins in a container with broth and cook them over low heat for another 20 minutes.
7. 
   Then remove the ingredients from the resulting broth. We throw away the onion and leave the carrots for decoration. Be sure to filter the broth through a thick sieve, pour dissolved gelatin into it and stir. If the gelatin is not sufficiently dissolved, then heat it in the microwave.
8. 
   For the aspic, we choose beautiful molds, maybe from muffins, and place beautifully chopped boiled carrots on the bottom. Place pieces of pike perch on the carrots. Pour the prepared broth over the fish. Decorate the dish with herbs, lemon, red berries and canned peas. Place the molds with the filling 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 contains a sufficient amount of gelling agents, so the aspic holds its shape well even without gelatin. Small bones can be easily 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 tail and fins and remove all the entrails. Place 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 and rinse the vegetables.

4. Place fish trimmings (head with fins and tail), peeled onions, carrots and parsley in a deep saucepan and fill with water until the entire fish is covered; do not add more. Also put a bag of fish scales, bay leaves and black peppercorns into the pan.

5. Place the broth over high heat, bring to a boil, skim off the foam and add salt to your taste.

6. Cook 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 moment the broth boils for the second time.

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 the aspic on a large beautiful dish according to your taste and imagination.

12. Pour 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!

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 receive a presentable dish of pieces of delicious fish in a transparent jelly. You can decorate the snack 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. Clean the fish from scales, cut off the tail, fins and remove the entrails. Be sure to remove the eyes and gills from the head. Then rinse the fish with cold water.

2. Cut the fish carcass lengthwise 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. Place the head, fins, tail and ridge in a cooking vessel, add vegetables, peppercorns and cover with cold water.

6. Cook the fish broth over low heat for 40 minutes from the start of boiling, skim off the foam from the surface.

7. After this time, strain the broth through a sieve or gauze folded in four into another bowl, place pieces of pike perch fillet into it.

8. Salt the broth to your taste.

9. Re-cook the fish pieces in the broth for 20 minutes.

10. Pour boiling water over the required amount of gelatin to swell and dissolve.

11. Carefully remove the pieces of pike perch from the prepared broth, add the swollen gelatin to the broth and mix everything well so that the gelatin is completely dissolved.To make the aspic clear, add the beaten white 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 at the bottom of the dish, pour in the broth and place in the refrigerator for a while. Then lay out the fish, fill it with broth and cool. Place carrots, boiled egg mugs, herbs and peas in the last layer and fill with the rest of the broth. Place the dish in the refrigerator for several hours, or better yet overnight.

Bon appetit!

A simple and delicious recipe for pink salmon aspic

This dish is not only an exquisite and appetizing decoration for the holiday table. It is also healthy and dietary, which is important in the everyday menu. It's easy to prepare and quick. Prepare the 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 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. Wash the fish well under running water and cut into medium pieces.

3. Peel the onions and carrots and rinse them.

4. Place the pieces of fish and peeled vegetables in a cooking vessel, add 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, bay leaves and cook over low heat for 10 minutes.

6. After 10 minutes, remove the fish pieces from the broth and continue cooking 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 gauze folded in four layers, pour into the same container and put on fire. Place the beaten white of one egg into the boiling broth, stir, and when the white has curdled, strain the broth again.

10. Place the swollen gelatin into the hot broth and stir until the gelatin is completely dissolved. You can dissolve it faster by putting the broth on low heat for a couple of minutes.

11. On a large dish, beautifully place pieces of fish, mugs of boiled eggs, stars of boiled carrots and fill everything with broth with gelatin.

12. Cool the aspic first at room temperature, then in the refrigerator.

Bon appetit!

Very tasty pike aspic with gelatin

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

Ingredients:

• Pike – 1 kg.
• Water – 2 l.
• Gelatin – 80 g (4 heaped tablespoons).
• Onions and carrots - 1 pc.
• Salt – 2 tbsp. l.
• Spices to taste.
• Greenery for decoration.

Cooking process:

1. Clean the pike from scales and remove the entrails and gills from the head. Do not remove the head, it gives a good fat. If you have frozen pike, defrost it in the refrigerator. Then rinse the fish well.

2. Place 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, carrots, bay leaf, a little salt and cook over low heat for half an hour, no more. Skim 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 onto a separate plate.

6. Strain the broth into a thick sieve or gauze folded in four layers.

7. Add spices and soaked gelatin to the broth, stir well until it is completely dissolved, and salt the broth to your taste.

8. Let the broth brew 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 beautifully (into circles or stars).

11. Place pieces of fish and chopped carrots on a large platter, and add fresh parsley for decoration.

12. Pour the broth with gelatin over the fish and, after cooling slightly, 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 a homemade meal prepared in a hurry. Using 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 made from inexpensive fish or trimmings (backbone, heads and tails), fish stock or vegetable cubes. The appetizer will be excellent.

Ingredients:

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

Cooking process:

1. First, soak the required amount of gelatin in cold water for 20 minutes.

2. Make broth from the products 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 through a piece of gauze folded in four layers.

4. Place the soaked gelatin into the hot cooked broth and stir until completely dissolved.

5. Sprinkle the broth with salt and pepper to your taste.

6. Divide the fish from the jar into pieces up to 2 cm in size.

7. Place chopped boiled carrots, lemon slices, boiled eggs or peas - whatever you find in your refrigerator - at the bottom of the aspic mold.

8. Be sure to add fresh herbs to the aspic.

9. Place pieces of fish on top of this decor and fill it with broth and gelatin.

10. Cool the aspic in the refrigerator for 2 hours.

11. You can serve the finished delicious appetizer to the table.

Bon appetit!

Delicious red fish aspic

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

Ingredients:

• Red fish fillet – 200 g.
• Salmon fish 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, ridge, 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 skim off the foam from the surface of the broth.

4. After the boil begins, turn 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 the broth to taste.

5.Cook the fish, covered, for 40 minutes.

6. After boiling the broth for 20 minutes, add fish fillets to it.

7. Soak gelatin in half a glass of cold water.

8. Remove all fish and vegetables from the prepared broth. Discard the onion. Cut the carrots into circles and cut out stars from them.

9. Using your hands, separate the fish into separate pieces, removing the bones.

10. Beautifully arrange pieces of fish, carrot stars, several half-circles of lemon and green dill on 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 prepared broth through a thick sieve or gauze folded in four.

13. Pour the broth over the fish on a platter.

14. Cool the aspic in the refrigerator until completely solidified and ready to serve.

Eat for your health!

Step-by-step recipe for making pollock fish aspic

You can make aspic from pollock - a wonderful and tasty addition to your dinner. This delicate dish with a piquant taste, which will be given to it by black currants and parsley, 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. Thaw 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 the carrots, onions and rinse them. Chop the carrots into circles and the onion into medium cubes.

4. Boil water in a separate bowl and place chopped vegetables, tail and fins in it.Add all-purpose seasoning (it contains salt) to the broth or add salt to your taste and add spices. Boil everything for 20 minutes, then add chopped fish to the broth. Cook the fish briefly, 5 minutes, otherwise it will lose its shape.

5. Carefully remove the pollock pieces from the prepared broth.

6. Strain the broth into a thick sieve.

7. Then add soaked gelatin to the hot broth and mix well until it is completely dissolved.

8. Place the fish pieces on a large plate or other form, removing the bones. Place carrot slices, green parsley and black currants (can be frozen) on a platter, which will add a pleasant taste, sourness and color to the aspic.

9. Pour the prepared broth over the fish and place in a cool place to harden. After 2-3 hours, serve jellied 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 prepare an equally tasty jellied dish from it. It will also appeal to those who observe fasts. The dish is inexpensive, prepares quickly and will delight you with its taste.

Ingredients:

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

Cooking process:

1. Cut off the mackerel's head, tail, fins, and remove the entrails. 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 cook broth from them, adding salt and spices to your taste, head with gills removed, tail, ridge.

4.Cook this broth for 20 minutes, then add the fish fillet to 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 cooked mackerel from the broth, cool and divide into pieces.

7. Add the soaked gelatin to the broth, stir, placing the pan on 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 plate or in small molds.

10. Decorate 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 harden.

Bon appetit!

Jellied fish with mayonnaise on the festive table

In this recipe, you are invited to prepare fish aspic in broth with the addition of mayonnaise, which will make the dish unusual in appearance and taste. It can be prepared from any fish. If you prepare everything correctly, then no one will say “what a disgusting thing this jellied fish of yours 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, sweet peppers and herbs for decoration.

Cooking process:

1. First, prepare all the necessary ingredients for preparing the aspic.

2. Clean the fish, remove everything unnecessary: ​​head, tail, fins and entrails, and then rinse it well in cold water. If the fish has a specific smell, pour lemon juice over it before cooking.

3. Peel the vegetables and soak the gelatin in water.

4. Boil the fish with vegetables, adding salt and spices to the broth to your taste. Cook the fish briefly so that it does not lose its shape.

5. Remove the prepared vegetables and fish from the broth.

6.Add the soaked gelatin to the broth and stir well until it dissolves. If the broth is cloudy, lighten 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 the broth well with mayonnaise and leave it in a warm place so that it does not harden.

8. Divide the boiled fish into pieces of arbitrary sizes.

9. Nicely chop the boiled carrots and egg. Cut the lemon into thin half rings.

10. Place the chopped ingredients symmetrically on a large plate. Place the pieces of fish on them and pour half the broth over everything.

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 cool.

13. Your aspic turned out very beautiful and appetizing.

Eat for your health!