Fish aspic with gelatin

Fish aspic with gelatin is a real decoration for the holiday table. Anyone can master this delicious dish using simple recipes.

Delicious jellied pike perch fish with gelatin

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

1. 
   To prepare fish aspic with gelatin, you need to prepare a large pan. Place peeled carrots and onions, cut into quarters, into it. Fill everything with water, salt and add bay leaf.
2. 
   Cut the pike perch carcass without a head into pieces: if fillets were purchased, they do not cut it. If you bought the fish with its head, you should cut it off and also put it in the broth, so it will be more rich.20 minutes after the broth has boiled, add pieces of fish into it and cook them until tender (if the pike perch meat has lost its transparency, it means it is ready). Remove the fish from the broth with a slotted spoon and transfer to a plate, keeping a distance between the pieces. Cover the pike perch pieces with a damp cloth and place in the refrigerator.
3. 
   Drain the resulting broth through cheesecloth folded in 2 layers. Beforehand, soak the gelatin in cold water for 10 minutes. Add the swollen gelatin to the strained broth and bring it to a boil, but do not boil. Cool the resulting mixture.
4. 
   On pieces of fish you can place sprigs of washed herbs, slices of lemon, boiled eggs, you can cut carrots that were boiled in the broth in the shape of stars or flowers.
5. 
   Pour the resulting composition with broth, preferably half frozen in the form of jelly. To do this, you can use a small ladle or a tablespoon, and you need to act carefully so as not to disturb the order on the dish. Place the aspic in the refrigerator until completely set, about 1 hour.
6. 
   Serve on the holiday table as a bright cold dish.

Bon appetit!

Step-by-step recipe for making pink salmon aspic with gelatin

This dish can be served not only at the holiday table, but also just for dinner if you are tired of regular fried fish. When cooking, the broth darkens slightly, but this can be corrected by adding chicken protein.

Cooking time: 5 hours 45 minutes.

Servings: 4

Ingredients:

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

Cooking process:

1.Pour gelatin into a small bowl, add a small amount of water and let it swell for about 30 minutes.

2. Clean the fish, rinse with cold water, put in a pan and pour water into it.

3. Place the peeled onion, without cutting it, over the pink salmon, add a pinch of salt and a bay leaf.

4. Place the pan with the contents on medium heat, after boiling, cook for another 25-35 minutes, then remove the fish with a slotted spoon, cool slightly and carefully remove all the bones from it.

5. Strain the broth through gauze folded in several layers or a thick clean cloth, add the egg white to it and put it back on the fire. As soon as the protein has curdled, pass the broth through cheesecloth again and add the swollen gelatin mass into it and stir.

6. Finely chop the washed green onions. Break the pink salmon into small pieces, place them in a herring bowl at some distance from each other, sprinkle with pieces of green onions and pour in the broth.

7. Place pieces of boiled egg on the surface, put the dish in the refrigerator until it hardens (about 4 hours).

8. Serve with mustard or horseradish.

Bon appetit!

A simple recipe for pike aspic with gelatin

Pike is excellent for making aspic: it holds its shape well, does not get overcooked and has a pleasant aroma.

Cooking time: 4 hours 10 minutes.

Servings: 8.

Ingredients:

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

Cooking process:

1. If the pike is whole, with its head, it needs to be washed, cleaned, the head cut off, gills and fins cut out.

2. Gut the fish and cut into pieces.

3.The onion can be washed and peeled, or you can leave it with the peel and add it to the broth for a richer golden color. Fill the pan with water, cut the onions crosswise, and place them in the water. Send pepper, cloves and bay leaves there.

4. Place pieces of fish in a saucepan, bring everything to a boil, skim off the foam, reduce heat to low, add salt and cook for about half an hour or a little less, depending on the size of the fish pieces.

5. Use a slotted spoon to catch the finished pike from the broth and transfer to a dish.

6. Strain part of the broth and dissolve gelatin in it. Pour the resulting liquid over the fish.

7. Decorate the pike aspic to your liking: pieces of boiled eggs, figures of boiled vegetables or sprigs of washed herbs. It turns out very beautifully when canned peas float in the gelatin mass.

Bon appetit!

Jellied canned fish with gelatin

This aspic can rightfully be called lazy or “Minutka” aspic. You don’t have to cook the fish yourself; the dish is prepared using canned fish and crab sticks.

Cooking time: 5 hours 30 minutes.

Servings: 7.

Ingredients:

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

Cooking process:

1. Boil water in a large saucepan, add salt (but remember that canned food is already salted) and add your favorite seasonings. You can add black and allspice peas, dried clove buds, suneli hops. It will also be delicious if you buy ready-made seasoning for salting fish.

2. Pour the measured amount of gelatin into the boiling broth and stir until it dissolves. In this case, the fire should be low.

3.You can keep it on low heat, stirring constantly, for about 5 minutes. Cool the broth a little.

4. Place canned food in a dish or mold: mackerel, sardines, sprats or any other canned food in oil. Disassemble them into smaller pieces, and pour the juice itself onto the fish. If there are peppercorns floating in the marinade, they need to be removed.

5. Peel the crab sticks from cellophane and cut into rings.

6. Place a layer of canned food with butter and a layer of crab sticks.

7. Pour the slightly cooled gelled broth over the workpiece and put it in the refrigerator until it hardens completely, this is about 5-5.5 hours.

8. Serve with hot boiled potatoes.

Bon appetit!

Delicious red fish aspic with gelatin

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

Cooking time: 3 hours 10 minutes.

Servings: 6.

Ingredients:

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

Cooking process:

1. Wash the fish head from the soup set in cold water, put it in a saucepan and add water. There should be enough water to reach 2 fingers above the fish. Add salt and spices. If desired, you can also add bay leaf. Place the pan over high heat and wait until it boils.

2. Reduce heat to low, add peeled whole onion and carrots to the head. Wash the fillet and also put it in the pan. Cook over low heat for 35-40 minutes. with the lid closed (you can leave a small gap).

3.While cooking the broth, add water to the gelatin according to the instructions on the package, stir and let it swell.

4. Disassemble the cooked and slightly cooled fish into small pieces, remove bones and so on. The onions can be thrown away, but the carrots can be used as a decoration for the aspic.

5. Place fillet pieces, carrot flowers, lemon slices and small sprigs of washed herbs on a platter or herring bowl.

6. Place the swollen gelatin into the hot broth and stir until it dissolves. Pass the broth through a fine sieve so that extraneous fractions remain in it. Pour the strained broth over the fish on a platter.

7. Place the aspic in the refrigerator to harden. Usually this takes about 2 hours.

Bon appetit!

How to make aspic from pollock fish with gelatin?

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

Cooking time: 2 hours 45 minutes.

Servings: 4.

Ingredients:

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

Cooking process:

1. Soak pollock for 30 minutes. in cold water. Then peel off the scales, cut off the tail and fins with scissors (no need to throw away, collect the fins and scales separately). Gut the insides of pollock.

2. Cut the fish carcass into pieces approximately 1 cm thick.

3. Pour water into a saucepan and boil. Add peeled carrots cut into slices and peeled onion quarters.Add salt, seasonings, black and allspice peas and bay leaves.

4. Dilute gelatin with water according to the instructions on the package.

5. Place the fins, tail and scales on gauze folded in 4 layers, tie everything in the form of a bag and lower it into the broth. Cook over moderate heat, remembering to remove the foam. This will help you get a strong broth that won't become cloudy during cooking.

6. When the carrots are half cooked, carefully place the fish pieces into the boiling water. Cook for 5 minutes, then transfer to a plate with a slotted spoon.

7. Cut out decorations from carrots, wash the berries, trim the tails with scissors and boil them for 30 seconds.

8. Using tweezers, carefully remove the backbone and bones on the sides from the pieces of fish. Place the pieces of pollock on the herring bowl. Place carrots and black currants on top.

9. Boil the bag of scales in the broth for another 20 minutes, then discard.

10. Strain the broth through a fine sieve, add the swollen gelatin mass to it and stir until it dissolves. Pass the broth through the sieve again.

11. Pour broth over the fish stock and let it stand in the refrigerator for 2 hours.

Bon appetit!

A simple and delicious mackerel jellied recipe

Mackerel is a very fatty fish, the broth it produces is strong and gels well on its own, but to be sure, we’ll add more gelatin. The fish has a sharp, characteristic odor, so it must first be soaked very well and rinsed in water.

Cooking time: 2 hours 40 minutes.

Servings: 4.

Ingredients:

• Fresh frozen mackerel – 1 piece;
• Chicken egg – 1 pc.;
• Onions – 1 pc.;
• Carrots – 0.5 pcs.;
• Lemon - a few slices;
• Greens – 4 sprigs;
• Granulated gelatin – 10 g;
• Salt, mixture of peppercorns - to taste;
• Bay leaf – 1 pc.

Cooking process:

1.Soak the mackerel for an hour in cold water, then wash it well, carefully cut out the fins, gills and cut off the head, cut the fillet from the ridge.

2. Pour gelatin with water as indicated on the bag. Leave to swell.

3. Pour water over peeled onions, carrots and washed greens and bring to a boil. Add the head and tail of the fish to the vegetables and reduce the heat to low.

4. Within 15 min. cook the broth over low heat, put the fillet in it and continue cooking for another 20 minutes, skimming off the foam.

5. Add bay leaf, pepper, and salt to the pan.

6. Hard-boil the egg and cut into circles. Wash the lemon with soap and cut into slices. Wash the greens and divide them into sprigs. Also cut the carrots from the broth into slices.

7. Remove the finished fillet from the water and disassemble into small pieces.

8. Strain the broth several times, achieving maximum transparency.

9. Add the gelatin mass to the broth, heat again, but do not bring to a boil.

10. Place the mackerel on small plates, garnish with slices of carrots, eggs, lemon and herbs on top. Pour the broth over everything and put it in the refrigerator to harden. You will get separate portions of aspic.

Bon appetit!

How to cook jellied fish with gelatin and mayonnaise?

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

Cooking time: 2 hours 45 minutes.

Servings: 4.

Ingredients:

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

Cooking process:

1.Wash the fish in cold water, peel, cut and fillet. Cut off the tail and head, cut out the gills and fins, and remove the scales.

2. Pour water into a saucepan, add the pieces of fish and cook after boiling over low heat until cooked. Unedible parts should be thrown away.

3. Soak gelatin in water according to instructions and leave to swell.

4. Hard-boil the egg, peel and cut into slices. Boil clean carrots and cut into cubes. Pour boiling water over the lemon and cut into thin segments. Wash the bell pepper and cut into rings.

5. Boil vegetables by adding bay leaf, salt and spices to the water.

6. Divide the fish into pieces, after cooling.

7. Add gelatin mass to the fish broth and heat without bringing to a boil. Strain through a sieve, divide the mixture into 2 equal parts, and add vegetable broth to one of them.

8. Mix the second part with mayonnaise.

9. Place fish and vegetables, eggs and other products for decoration beautifully on a dish.

10. Pour all the jelly over the fish broth and put it in the refrigerator for 2 hours.

11. After the specified time has passed, pour some of the jelly with mayonnaise on top and put it back in the refrigerator.

12. When the aspic hardens, remove it from the refrigerator and lightly warm the walls of the dish with a regular hairdryer to better separate the dish from the plate. Place the fish aspic on a plate and serve.

Bon appetit!