Jellied fish - general principles of preparation

Probably, when you mention jellied fish, the first thing that comes to mind is associations with the main New Year’s dish from the film “The Irony of Fate, Or Enjoy Your Steam.” How to make this dish so that it does not resemble strychnine? There are some subtle points that we will discuss below.

Jellied fish is a healthy dish and, with the correct cooking technique, very tasty. Any type of fish, both red and white, is suitable for its preparation. In addition, you will need vegetables and spices.

Is it possible to prepare jellied fish not from one type of fish, but from several? Certainly! The broth will be more aromatic, and the taste of the dish will pleasantly surprise you.

Jellied fish - preparing food and dishes

So, the first rule of a delicious aspic is to get all the bones out of the fish. A small bone, accidentally caught during the tasting of aspic, can discourage any desire to continue eating the dish. It is for this reason that it is best to choose large fish, so that it is easier to disassemble. The part of the fish that is closest to the head has the least bones.

It should also be taken into account that not every fish holds its shape and remains in pieces as a whole. To avoid porridge in the dish, it is better to use pike, mackerel, pollock, pelengas, pink salmon, and salmon fish for its preparation.

How to cook broth for aspic? You will need a fish head, spine and fins. Remove the gills, rinse the ingredients with water and boil on the fire, adding one whole onion and carrot for beautiful color. The broth should cook for about half an hour.

What if you don't have a fish head? Then we will make the filling liquid from gelatin, mixing it with the broth in which the fish fillet was boiled.

Jellied fish recipes:

Recipe 1: Jellied fish from the fish set

To make your life easier when preparing aspic, you can purchase a fish kit at any large store. As a rule, it consists of several varieties of fish from which the bones have already been removed.

Required ingredients:

• Water for jellied fish – 1.8 liters
• Fish from the set – 520 grams
• Gelatin packet - 1 piece (20 grams)
• Salt and spices
• Fresh parsley

Cooking method:

1. Using the method described above, we prepare fish broth: place the washed fillet in water, add some salt and cook for about 20 minutes. Remove the fillet and cut into cubes.
2. In a separate bowl, pour gelatin with warm water and let it swell. Pour into the broth and stir.
3. In the container where we will prepare the aspic, put pieces of fillet, fresh chopped herbs, and then add the filling.

Recipe 2: Jellied fish from pelengas with carrots

The aspic you prepare according to this recipe will have a bright taste and an attractive golden hue.

Required ingredients:

• 2 liters of purified water for jellied fish
• Pelengas – 420 grams
• Carrots - 1 piece
• Bay leaf
• Gelatin – 1 sachet (20 grams)
• Dill

Cooking method:

1. If you have the head and spine of a pelengas, then you can cook a broth from these ingredients. If not, then wash the fish meat, remove the bones and place in clean water. As soon as the liquid boils, you need to remove the foam, add salt, put a bay leaf and peeled whole carrots in a container.
2. After twenty minutes, remove the fillet and carrots, cool and cut into cubes.
3. Pour gelatin with warm water, dissolve and pour into broth.
4. Place pieces of fish, carrots, chopped dill in a dish or mold and fill with warm broth.

Recipe 3: Jellied fish with pink salmon and pollock

In order to get a tasty dish, you can safely mix different types of fish. For this recipe we will take fillets of pink salmon and pollock.

Required ingredients:

• Purified water for jellied fish - 2.1 liters
• Pink salmon fillet - 200 grams
• Pollock fillet - 200 grams
• Fresh herbs (dill and parsley)
• Gelatin – 20 grams
• Peas, canned - 100 grams

Cooking method:

1. Fish fillets should be washed and placed in water. If it boils, you need to reduce the heat, remove the foam, add salt. Cook the fish over low heat for about 25 minutes.
2. Remove the fish and cut it into pieces.
3. Pour gelatin with water and stir until completely dissolved. Then pour it into the broth and stir.
4. Place pieces of fish, chopped herbs and peas on the bottom of the mold and fill with warm broth.

Recipe 4: Jellied fish (from frozen)

In stores, we often see frozen foods in freezers - meat, poultry, fish. Most often, we do not purchase them, since it is believed that the product is frozen when its shelf life comes to an end. Meanwhile, for aspic, you can safely purchase frozen products. The dish will be tasty, and the broth will be rich.

Required ingredients:

• Purified water for fish aspic - 1.7 liters
• Frozen mackerel - 1 carcass
• Frozen hake – 1 carcass
• Frozen crust - 1 steak
• Bay leaf
• Onion - 1 piece
• Gelatin – 1 packet (20 grams)
• 1 carrot

Cooking method:

1. Thaw the fish. Clean the carcasses from scales, remove the bones, cut off the fins.
2. Place the fish fillets in a saucepan, fill with water and place on the stove.
3. As soon as the water boils, remove the foam, add salt, add bay leaves, whole peeled carrots and peeled onions. Turn the heat to low and simmer the fish for about 25 minutes. Remove ingredients from pan. We don't need onions, but we need to cut the fillet and carrots into cubes.
4. Fill the gelatin with water and let it swell. Pour gelatin into the resulting fish broth.
5. Place the pieces of fish and carrots in a container for aspic, and pour the broth on top.

Recipe 5: Royal jellied fish

This dish is not difficult to prepare, but it looks great and, of course, it is very tasty.

Required ingredients:

• Water for jellied fish - 1.8 liters
• Trout or salmon - 430 grams
• Red caviar – 100 grams
• Green peas, canned - 100 grams
• Fresh parsley
• Gelatin – 20 grams (1 package)
• Bay leaf - 1 piece

Cooking method:

1. Remove the bones from the trout and place them in the water. Put the pan on the fire. As soon as the liquid begins to boil, remove the foam, lower the bay leaves and add salt. You need to cook the fish for at least 25 minutes, after which we remove it and cut it into slices.
2. Pour gelatin with water, dilute it, pour it into warm broth and stir.
3. Place fish and peas at the bottom of the container in which we will prepare the aspic, and fill it with broth. When the broth has cooled to room temperature, add caviar to the container.

1. How long will it take for jellied fish to freeze? At least an hour if you place the dish with aspic in the refrigerator and about two hours if you just put it in a cool place, for example on a balcony.
2. What vegetables will brighten up the taste of jellied fish? The ideal option would be those ingredients that will not interrupt the neutral taste of the fish. Sweet peppers, pickles and capers are definitely not suitable. And boiled carrots, slices of sour lemon or pieces of broccoli will “decorate” the taste of the aspic.
3. It would be quite appropriate to add an egg to the fish aspic - either chicken or quail. The dish will be more satisfying and healthy, because the egg is a source of protein.
4. Jellied fish is usually served with white sauces. You can make the sauce yourself; it will taste like mayonnaise. Take two or three egg yolks, mustard powder, a third of a glass of olive or refined sunflower oil. You will get as much sauce as you use butter. Beat the ingredients until you obtain a homogeneous, creamy mixture. Add some pickled cucumbers, capers, dried herbs, and lemon to the sauce. You can also serve the aspic with French mustard.

Pollock aspic rich in vitamins and minerals such as: choline - 13%, vitamin B12 - 54.3%, vitamin PP - 23%, potassium - 16.8%, magnesium - 13.8%, phosphorus - 30%, iodine - 100% , cobalt - 150%, copper - 13%, selenium - 28.9%, fluorine - 17.5%, chromium - 110%

What are the benefits of Pollock Jellied?

• Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
• Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, and is necessary to maintain homeostasis of calcium, potassium and sodium. A lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension and heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Iodine participates in the functioning of the thyroid gland, ensuring the formation of hormones (thyroxine and triiodothyronine). Necessary for the growth and differentiation of cells of all tissues of the human body, mitochondrial respiration, regulation of transmembrane transport of sodium and hormones. Insufficient intake leads to endemic goiter with hypothyroidism and slowing of metabolism, arterial hypotension, stunted growth and mental development in children.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.
• Fluorine initiates bone mineralization. Insufficient consumption leads to caries, premature wear of tooth enamel.
• Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.

You can see a complete guide to the most useful products in the appendix.

How to cook delicious fish aspic. What fish to use for it. Do I need gelatin? Recipes for fish aspic and options for decorating it.

Fish aspic is a classic appetizer on the New Year's table. Depending on the hostess’s cooking abilities and her imagination, this dish may resemble a French restaurant dish or the disgusting thing mentioned in “The Irony of Fate.”

There are several secrets to preparing truly tasty and presentable jellied fish. It wouldn’t hurt to know them if you plan to serve this appetizer on the holiday table.

What kind of fish is jellied fish made from?

A similar dish, which is now called jellied fish, appeared on the tables of peasants a very, very long time ago. Then, when it was necessary to feed a large peasant family cheaply and from practically nothing, they began to prepare jellies from fish and meat.

1. It turns out that if you cook these products (meat with bones, fish with fins and scales), the broth begins to thicken and, when cooled, turns into a jelly-like mass
2. The broth was made not only from fish. Vegetables and herbs were also added there
3. Boiled fish and vegetables were crushed to form the so-called kroshenina. It was added to jelly
   It must be said that this dish did not look too beautiful - it was grayish-green and cloudy. The taste of the jelly was also specific
4. Everything changed dramatically in the 18th century, when French cuisine came into fashion. And the French already at that time knew how to cook beautiful, tasty and expensive aspic, which only nobles and merchants could afford to enjoy.
   The cloudy, rich broth that spoiled the presentability of the aspic was replaced by lanspik. Lanspik was prepared from fish and vegetables, then additionally thickened with gelatin, lightened with the help of special delays, for example, egg white, tinted with turmeric, etc. The aspic turned out amber and transparent
5. Fish and vegetables were no longer chopped. They were carefully cut, the most beautiful and appetizing pieces were laid out for display.
6. In French cuisine, aspic must be decorated before serving.

IMPORTANT: Today, the housewife has an alternative - to whip up worker-peasant jelly, which, obviously, not everyone dares to try, or to spend time and put in some effort to please loved ones with a real delicacy

The first and one of the most important questions when preparing fish aspic is what it can actually be made from. Traditionally, in Russia, valuable varieties of fish were used for this dish. Jelly was prepared from river fish. Today, almost everything is filled:

1. River fish - trout, perch, carp, sterlet, pike, bream, pike perch, podust, sturgeon
2. Sea fish - pink salmon, pollock, perch, salmon, mackerel, trout
3. Seafood

IMPORTANT: It is advisable to prepare aspic from fresh fish or one that has been dry-frozen. If there is a lot of water in it, the carcass will simply crumble during prolonged cooking.

VIDEO: Jellied fish

How to prepare broth for fish aspic?

Preparing the right broth for jellied fish is not so easy. You need to know certain subtleties. For example:

1. Fish for broth can be cooked whole or cut
2. To avoid the need to use additional thickeners (gelatin), the head, tail of the fish and its parts with fins should be cooked for about 2 hours
3. If you plan to use gelatin, the cooking time is reduced to 1 hour
4. Along with the fish, onions, carrots, peppercorns and bay leaves are boiled. It's better to put them in a gauze bag
   Sometimes the broth for aspic from fish heads and tails is cooked separately from the fillet. Then he will be more beautiful
5. The broth is boiled under the lid, but if it seems too weak, you can simmer it for some time without it

IMPORTANT: Broth for aspic is always cooked from only one type of fish. If the dish is flaky, for example, from several types of fish and seafood, use broth from one ingredient, the rest are boiled separately

After cooking the broth, it is sometimes necessary to clarify it. For this use:

1. A raw egg. It is thoroughly washed and carefully broken. You need whipped egg whites and crushed shells. They are mixed and poured into the boiling broth. After two to three minutes, the base for the aspic is filtered through a cloth or several layers of gauze. It turns out transparent
2. Fish caviar. It is ground and added to the broth that has cooled to 50 degrees. Next, bring the broth to a boil and simmer for about 10 minutes, then strain

IMPORTANT: If the base for jellied fish seems too colorless or grayish, you can tint it with spinach juice or turmeric

How to decorate jellied fish?

When it comes to fish aspic, the taste and appearance of the dish are equally important. The options for decorating it are endless. The main thing is to have imagination.

1. Molds. You can serve the aspic in a dish or remove it. This could be a standard oval dish, round muffin tins, small dessert molds, bowls, even egg shells
2. Seafood. With fish in aspic you can present squid tentacles, shrimp, mussel meat, caviar
3. Vegetables. These are green peas, carrots, capers and gherkins, bell peppers, tomatoes, olives and black olives.
4. Berries and fruits. Red currants, cranberries, lemon and grapefruit give the original sourness to the aspic.
5. Any greens

IMPORTANT: Carrots for jellied fish can simply be cut into slices. But it will turn out very beautiful if the cutting is curly

VIDEO: OPTIONS FOR DECORATING JELLY DISHES

RECIPE: Fish head aspic

From a minimum amount of inexpensive ingredients you can create a real masterpiece! For this aspic, you can take the head of a silver carp, since it is quite large. This part of the carcass, which many housewives consider a by-product, contains a lot of edible and healthy properties, for example, omega three fatty acid.

You need: fish head (silver carp), onion – 1 pc., carrots – 1 pc., bay leaf, peppercorns, salt; eggs, green peas, greens for decoration.

1. The silver carp head is washed. The gills must be removed, as they give the broth bitterness. If the head is large, it can be divided into two halves
2. The head is placed in cold water so that it is covered by 2-3 cm
3. Wash and peel onions and carrots. They, along with a bay leaf and several peppercorns, are placed in a gauze bag on a string (then it will be easier to remove from the broth)
4. The bag is lowered into water to the head and begins to cook over low heat.
5. When the broth boils, remove the foam from it
6. When foam stops forming, cover the pan with a lid.
7. Boil the head for an hour and a half
8. It is recommended to add salt to the broth in 3-4 stages
9. When the base for the aspic has cooled slightly, I remove the fish and a bag of vegetables from it, then filter it, lighten it and tint it if necessary.
10. Boneless meat is selected from the head, cut into beautiful pieces and laid out in molds (one large or several portions)
11. Pour broth over the fish, decorate the aspic with chopped carrots, peas, hard-boiled chicken eggs, and herbs
12. The dish hardens in the refrigerator for 3 hours

RECIPE: Fish aspic without gelatin

Jellied pike perch, prepared without adding gelatin, turns out so tender that it literally melts in your mouth.

You need: pike perch - 1 kg, onions and carrots - 1 piece each, celery root - a 6-8 cm piece, peppercorns, bay leaf, cloves; for decoration - quail eggs - 6 pcs., green onions, herbs, olives, cranberries or red currants.

1. The pike perch carcass should be cleaned and cut - remove the entrails, gills and eyes
2. The head, tail and parts with fins are separated from the carcass. They are filled with 1.5 liters of water and a classic set of vegetables is added.
3. Cook the jelly from these parts for about 2 hours. All foam must be skimmed off, and the broth being prepared should be salted to taste.
4. At this time, prepare the fillet. It can be boiled for 15 minutes or baked in foil. Cut the pike perch fillet so that the pieces are even and neat
5. The cooked broth is filtered through gauze folded in four.
6. To make the dish beautiful, it can be presented in several stages. At the first stage, a small amount of broth is poured into a mold and sent to the refrigerator to harden. Place pieces of pike perch fillet, quail eggs cut in half or slices, halves or slices of olives, red berries, and greens onto the frozen layer of jelly. Then pour it all over with the remaining broth and send it to cool.

IMPORTANT: To prevent boiled fish from falling apart, it should be kept in the refrigerator for 2-3 hours before slicing and sending to aspic.

VIDEO: Jellied fish CARP

RECIPE STEP BY STEP: fish aspic with gelatin

Jellied fish, such as bream, will be more elastic and dense if gelatin is added to it. In addition, the broth cooking time is then significantly reduced.

You need: fish – 1 kg, gelatin – 2 tbsp. spoons, vegetables for aspic; vegetables, eggs and herbs to decorate the dish.

1. The fish is washed, cleaned and cut according to the scheme
2. Broth is prepared from its parts and vegetables that have thickening properties.
3. Gelatin is diluted according to instructions and left to swell
4. Boil fish fillets separately for 20 minutes.
5. When the tail and head of the fish have been boiled for 45-60 minutes, turn off the broth. Once cooled, it is filtered
6. The broth is put back on the stove. Add swollen gelatin to it. The broth is only brought to a boil, but not boiled
7. Boiled pieces of fish and products selected for decoration are carefully poured with broth with gelatin, and the dish is placed in the refrigerator for a couple of hours.

RECIPE: Silver carp river fish jellied

Silver carp is a low-fat river fish that contains a lot of protein and vitamins. The aspic made from it will be not only tasty, but also healthy.

You need: silver carp carcass, vegetables for broth, gelatin; greens and other products to decorate the dish.

1. The silver carp is washed, cleaned and gutted
2. For the broth, take the head, tail, parts with fins, for the aspic itself - fillet about 300-400 g. The rest of the fillet can be used for frying, baking, fish cutlets
3. The broth is boiled for 45 minutes, cooled as standard, filtered, clarified
4. Boil the fillets separately for 30 minutes.
5. Gelatin is diluted. When it swells, dissolve it in the cooled and reheated broth
6. Pieces of fillet and products for decoration are poured with broth. Allow the fish jellied meat to harden in the refrigerator

VIDEO: Trout aspic with shrimp

RECIPE: Red fish aspic

Red fish is considered a healthful delicacy. Any variety is suitable for aspic, for example, chum salmon, trout or salmon.

Needed: salmon - 1 kg, vegetables for broth; squid tentacles, shrimp, quail eggs, peas, red berries for decoration.

1. Cook the salmon broth for 20 minutes. You need to remove and cut up the fish, and thicken the broth with gelatin
2. Separately cooked shrimp, squid tentacles, vegetables, herbs and pieces of salmon are placed in the mold and filled with broth. However, the decor of jellied red fish can be anything, more on that later

RECIPE: Salted fish aspic

Anyone who believes that salted herring is eaten only with potatoes, or is made into “Shuba”, is greatly mistaken. For variety, you can make aspic from this fish.

You need: salted herring - 1 pc., fish broth (or meat) - 0.5 l, vegetables, herbs, eggs, berries, lemon for decoration.

1. Obviously, the broth for jellied herring is cooked separately from any other fish, chicken or tongue. Gelatin is used as a thickener. Since the herring itself is very salty, the broth for pouring it is not salted
2. The herring is cleaned, the bones are removed, and the fillet is cut into neat small pieces (those who don’t know how can buy pre-cut fish)
3. Boil carrots for decoration for 5 minutes
4. Eggs are also boiled separately
5. Lemon cut into quarters of rings
6. Present the dish and cool it to a jelly-like consistency

IMPORTANT: Lemon is needed in jellied herring for beauty and to add sourness to the dish. You can either eat it or carefully leave it on the plate.

RECIPE WITH PHOTO: canned fish aspic

Jellied canned fish, such as sardines, is considered an economy class dish. You don’t need to spend a lot to prepare it. Unfortunately, you can’t call such fish jellied meat beautiful or festive: canned fish falls apart a lot.

Fish jellied meat with beetroot juice.

You can completely fill the fish with colored broth, then the jelly will turn out white, pinkish or reddish, or you can make a puff dish.

Stuffed fish aspic

Stuffed jellied fish (pike or carp, for example) is a dish in a dish that you will have to tinker with. But the result will be worth it - it will simply be swept from the festive table. You can pour the whole fish or its pieces.

You need: carp – 1 kg, onion – 2 pcs., carrots – 1 pc., peppercorns, bay leaf, toast – 2 pcs., egg – 1 pc.

1. The fish is cleaned and disassembled
2. Broth is made from the head and tail
3. The rest of the carcass is cut into rings
4. Carefully remove the pulp from them
5. Peel the onion, cut it finely and sauté
6. Toast soaked in warm water
7. In a blender, grind and combine fish fillet, soaked toast, onion and egg. The resulting mass is salted and peppered
8. Fill the fish pieces with minced meat and bake them in the oven for about an hour.
9. I place the finished and cooled pieces of fish in a mold, add products for decoration, and pour in the cooled broth mixed with gelatin.
10. This aspic sits in the refrigerator overnight

Fish aspic in a slow cooker

You can prepare the broth - the base for jellied fish - in a slow cooker. To do this, head, tail and parts of the carcass with fins:

• the first 15 minutes are cooked in the “Soup” mode
• cook for the next 2 hours in the “Stew” mode

VIDEO: Fish aspic in a pressure cooker

Traditional dishes made from beef, pork and lamb have been replaced by fish dishes, which are becoming more and more popular every day. There are many recipes from it. It contains a huge amount of vitamins and nutrients necessary for the body, which gives an advantage when choosing it.

One of the original fish recipes is aspic, which came from romantic Paris. Although this dish is not Russian, it quickly gained popularity and began to take pride of place on holiday tables.

It’s easy to confuse fish aspic and jellied meat, but they are prepared differently: aspic is prepared from a rich broth to which gelatin is added. It is mandatory in its preparation that the water should be absolutely transparent, and you can decorate it at your discretion.

Recipe for jellied fish with gelatin

There are many recipes for preparing jellied fish with the addition of gelatin. The main thing in its preparation is to follow a certain sequence of actions in order to achieve the desired result. For this you will need:

• whole fish (optional);
• gelatin – 10 g;
• vegetables of your choice.

1. Boil broth from the head and tail of the fish. This will take approximately 1 hour.
2. Prepare gelatin.
3. Remove parts of the fish from the finished broth and strain through cheesecloth until transparent.
4. When the liquid becomes clear, add gelatin and heat everything together without letting it boil.
5. Pour the prepared base over it and place it in the freezer to harden.

Fish aspic without gelatin

Fish aspic is made without adding gelatin, but it takes longer to harden. This recipe is simpler and suitable for those who do not like a thick consistency. This dish is prepared in exactly the same way, only the moment with the addition of gelatin is skipped. Red fish is best suited for such a dish (the ridges freeze well), since it will be impossible to achieve the traditional version with white fish due to its high fat content.

Which fish is best for aspic?

Jellied fish are distinguished by their elegance and beautiful design. To get the right dish, you should pay attention to the main ingredient. River fish are generally not suitable. You should select those varieties from which you can get a beautiful clear broth. Fishes that have the fewest bones are widely used:

• salmon;
• pollock;
• trout;
• zander;
• cod.

This recipe differs from others by the addition of vegetables, thanks to which a dish considered an appetizer can become a full meal.

You will need:

• pink salmon;
• fresh champignons – 150 gr.;
• carrots – 3 pcs.;
• green peas (canned) – 1 jar;
• gelatin – 15 g;
• seasonings

1. Remove the bones from the pink salmon and cook together with chopped carrots for about half an hour.
2. Sprinkle with spices and dried garlic.
3. Prepare gelatin.
4. Peel the mushrooms and cook until tender with the addition of spices.
5. Remove fish and carrots from the broth, cool and strain until transparent.
6. Add gelatin to the broth and heat the resulting mixture.
7. Place green peas, prepared mushrooms, fish meat into the mold and pour the resulting liquid over everything.
8. Cool the resulting dish for 4 hours.

The mixture of red fish and mushrooms may be surprising because it is not popular, but thanks to this combination the dish will turn out to be satisfying and at the same time light. To get a rich color, you can add a little saffron to the broth.

Dishes are prepared from this variety extremely rarely, due to the fact that it is not easy to find. The meat of this fish is tender and soft, contains a minimum of bones and cooks very quickly.

• pelengas – 1 kg;
• bell pepper – 3 pieces;
• carrots – 2 pieces;
• gelatin – 30 gr.;
• seasonings

1. Wash the pelengas, separate the fillet and cook the remaining parts. After boiling, reduce the gas as much as possible and leave for 1 hour.
2. Strain the finished broth using gauze until a clear liquid is obtained, then boil again. Add fish fillets and cook until tender, about 6 - 7 minutes.
3. Remove the fillet pieces and wait for the broth to cool. Then add the swollen gelatin to it and heat it slightly, without letting it boil.
4. Place the fillet, chopped vegetables into the mold and pour in the prepared liquid.
5. Cool for 4 hours.

When preparing aspic with cod, the main point is to color the broth. The transparency of the broth remains the main requirement, but it can be made multi-colored, which will give the dish an unusual look.

Required ingredients:

• cod – 1 kg;
• large beets - 1 pc.;
• gelatin – 20 g;
• carrots – 3 pcs.;
• spices;
• greenery

1. Boil the head and tail of the cod over high heat, and after boiling, reduce it.
2. Clean the fillet from the bones and remove the scales. After 40 minutes of cooking, remove parts of the fish from the water and place the fillets cut into pieces into the broth.
3. Cut the carrots into slices and add them to the broth along with pieces of fish.
4. Prepare gelatin according to instructions.
5. Remove the ingredients from the broth and strain until transparent. Add the chopped beets and cook again for 15 minutes until the color changes.
6. Remove the beets, strain again, pour the prepared gelatin into the broth and stir.
7. Place fish fillets, vegetables, herbs in the mold and pour in the resulting liquid.
8. Cool for 4 hours.

Salmon is one of the most delicious fish and is still a delicacy. A century ago it was served exclusively in rich houses, but today everyone can afford it. In addition to its exceptional taste, it also has a valuable set of vitamins and is very useful.

The aspic is prepared from the following ingredients:

• salmon – 500 gr.;
• white fish at your discretion - 100 gr.;
• chicken eggs – 4 pcs.;
• lemon – 1 pc.;
• pitted olives – 1 jar
• gelatin – 8 g;
• carrots – 2 pcs.;
• spices;
• greenery.

1. Wash the salmon, remove seeds and scales, then cut into pieces. Add water and set to cook. Add spices.
2. In another pan, cook white fish, previously cleaned and washed. 1 liter will be enough. water.
3. Once ready, catch the fish pieces and strain both broths.
4. Prepare gelatin.
5. Hard boil the eggs and cut them in half.
6. Wrap the carrots in foil and bake in the oven (you can boil them). Then remove the peel and cut into circles.
7. Combine both broths with gelatin and heat the liquid until the gelatin melts.
8. Place chopped eggs, carrots, olives into the mold. Cut the lemon into slices and add to the rest of the vegetables, pour over and cool for 5 hours.

Trout is also a healthy and low-calorie food. It removes cholesterol, improves blood vessels, strengthens the immune system and is good for teeth. Trout can only live in ecologically clean waters, so its meat is considered one of the most harmless.

To prepare you need:

• trout – 2 kg;
• parsley (roots) – 50 gr.;
• chicken eggs – 3 pcs.;
• Bay leaf;
• carrots – 3 pcs.;
• spices;
• a couple of sprigs of dill

1. Wash the trout. Pour water over the tail and head and cook. Remove bones and scales from the fish pulp and cut into pieces.
2. After half an hour, remove parts of the fish and add chopped pieces of fillet to the broth. Throw bay leaf, parsley roots and seasonings into the water. After another 20 minutes, add the carrots cut into slices and cook for 7 minutes.
3. Boil the eggs in a separate pan.
4. Once the broth is ready, remove the fish and vegetables and strain the broth. The greens can be thrown away.
5. Place eggs, carrots, dill and cooked fish cut lengthwise into the pan. Pour broth over everything and cool for 12 hours.

To prepare such a dish you will not need any special skills, but you will have to follow some rules.

• do not take different types of fish - if the head of a certain fish is used, you should use its carcass, and not take another;
• After cooking, the head must be thrown away and the fillet placed in the mold;
• The gills must be removed so as not to spoil the broth.

So, to prepare this aspic, you will need:

• whole fish – 1 kg;
• onion – 1 pc.;
• carrots – 2 pcs.;
• a couple of black peppercorns;
• seasonings;
• gelatin – 10 gr.

1. Wash the fish heads and add 1.5 liters of water. Cook for 1 hour, adding spices, black peppercorns and peeled whole onion.
2. Wash the fish carcass, remove bones and scales and cut into pieces.
3. Boil a chicken egg in a separate pan and cut into slices.
4. Prepare gelatin.
5. After 1 hour, remove the heads from the broth and add the fish fillets.
6. 10 minutes before the end of cooking, add the carrots cut into slices. Then you should remove all the ingredients from the broth and strain.
7. Combine gelatin with broth and heat slightly to avoid lumps.
8. Place fish fillets, carrots, eggs in the mold and pour in the prepared broth. Cool the dish for 4 hours.

It is easier to cook aspic from pollock than from other varieties, but the method is somewhat different. To save time, it can be taken in purified form. This dish is served somewhat differently than jellied fish made from other fish.

Another advantage of choosing pollock is that you can use a slow cooker when preparing it, which will greatly facilitate the cooking process.

Required ingredients:

• pollock – 1 kg;
• parsley (root) – 50 g;
• celery (root) – 50 g;
• onion – 1 pc.;
• lemon – 1 pc.;
• gelatin – 10 g;
• spices.

1. Divide pollock into 2 parts, after washing. Add 1.5 liters to one part. water and cook until tender in a slow cooker, selecting the “soup” mode. Add spices, parsley and celery roots to it. This will take approximately 40 minutes. The broth will not be strong.
2. Pour the prepared broth into the pan. Cut the remaining fish into large pieces and place in a bowl. Add some water and spices. Peel the onion, cut into round rings and place on the fish. Select the “quenching” mode and leave for 40 - 45 minutes.
3. Prepare gelatin.
4. While the gelatin is swelling and the fish is stewing, strain the broth several times, removing the fish from it.
5. Add gelatin to the broth and stir.
6. Place the finished fish in portioned forms, garnish it with onion, sliced ​​lemon, and pour the resulting broth over it.
7. Leave the dish to harden for 3 hours.

Carp meat is perfect for those who strive for healthy nutrition, since it does not contain carbohydrates. It contains a large amount of phosphorus and other nutrients.

To prepare it:

• carp – 1 kg;
• canned corn - 1 can;
• carrots – 2 pcs.;
• celery (root);
• lemon – 2 pcs.;
• gelatin – 30 gr.

1. Soak the gelatin.
2. Cut the carp meat into large pieces, add water and cook over low heat.
3. Add chopped carrots and celery to the fish.
4. Once ready, remove all ingredients and strain the broth until transparent.
5. Place the cooked fish meat and other ingredients in the mold.
6. Combine gelatin with warm broth and stir.
7. Pour into the mold and leave to harden.

The catch of this fish is currently limited due to a sharp decline in the population. Therefore, this variety is considered a delicacy and is difficult to find. It is rich in vitamins B1, E and A. Vitamin B1 promotes the absorption of information, improves memory, and prevents the development of osteosclerosis. Vitamin A affects vision, and vitamin E affects skin condition.

To prepare it you will need:

• chum salmon meat – 700 gr.;
• shrimp - 100 gr.
• gelatin – 10 g;
• carrots – 1 pc.;
• onion – 1 pc.;
• greenery;
• spices.

1. Clean the fish, remove the bones, cut into large pieces and add water. It may become boiled in the broth, so it is better to wrap it in cheesecloth. Add the necessary spices.
2. Prepare gelatin.
3. Place peeled shrimp in the first layer.
4. Remove the husks from the onion, cut them, scald with boiling water and place on the bottom of the mold.
5. Wash the carrots, cut into slices and add to the onion.
6. Remove the fish from the broth and strain it. Then add gelatin and mix.
7. Sprinkle the vegetables with herbs and pour the resulting broth over everything. Leave to harden for 6 hours.

This dish can hardly be called aspic; it will turn out more like jellied meat, since the broth will not become transparent. Another difficulty lies in the fact that the fish in this state will fall apart too much, which will prevent its beautiful appearance. But there are also advantages:

• it won’t take a lot of money to buy ingredients;
• it hardens much faster;
• It takes less time to prepare.

To prepare this snack you will need:

• canned fish – 40 gr.;
• gelatin – 20 g;
• canned green peas – 1 can;
• greenery;
• pomegranate seeds;
• seasonings

1. There is no need to wash canned fish, so just fill it with water and bring to a boil.
2. Add ready-made gelatin to it.
3. Place the peas in a mold, add herbs, pomegranate seeds and pour in the resulting broth. Cool. Unlike other types of fish, this will take only 2 hours.

Clarifying fish stock for aspic

The most important thing in this dish is the broth. It should be transparent and pleasant in appearance, without small pieces of ingredients. If you adhere to the correct cooking technology and follow the rules, the broth will turn out exactly like this.

For example, carrots and a whole onion will give the broth an amber color when cooked.

But it also happens that difficulties arise in which additional help is required for lightening. There are several ways, one of which is using chicken eggs.

For every liter you will need 2 cold eggs. Separate the whites and beat them until foamy, without adding any spices. Then wash the egg shells well, crumble and mix with the whites. Add the resulting mixture to the cooled broth and boil. After this, pieces of shell will float to the surface, which will need to be removed, then strain the entire broth.

This procedure must be repeated 4-5 times until a clear liquid is obtained.

Jellied is prepared almost the same way, regardless of the type of fish chosen. With frequent cooking, you can develop your own individual algorithm of actions, in which the broth will be perfectly transparent.

You can add additional ingredients in the form of spices, vegetables and herbs at your discretion and depending on your preference in the combination of flavors. The dish is served with horseradish or with a sauce of mayonnaise, lemon juice and herbs. A piece of warm rye bread will also not go amiss.

With this selection of recipes, you will have no questions about how to cook jellied fish. Enjoy your meal!

JELLY POCKLOCK

Pollock belongs to the fish of the cod family. Therefore, its taste gives dishes some bitterness, which it is advisable to soften with acid.
Any pollock will do - fillet, whole, and even hake!

The components of "Pollock aspic" are simple:
- fish fillet (pollock or hake),
- onion,
- carrot,
- lemon,
- peppercorns, bay leaf,
- gelatin.

Let's place our pollock in a cooking pot. If it just doesn’t fit, cut it into the necessary pieces. Immediately (so as not to forget, add onions and carrots. Onions are desirable, but carrots are a must big pieces!).

Cook pollock - bring to a boil, with we take off the foam(we still make aspic - so that the broth is transparent), add bay leaf, peppercorns, salt - half a teaspoon - and reduce the heat - wait half an hour - let the broth cook.
Remember - peppercorns and other niceties are added only after the foam has been removed. Otherwise, you will scoop out the peppercorns along with the foam.

The pollock is ready - cooked!

And let it sit (if you don’t want to deal with pollock or just have other things to do) for a couple of hours.
The broth must cool!

Now, as in that saying - the fish is separate, the broth is separate.
Let's fish the pollock onto a plate and strain the broth into another pan - from the pepper, onion and bay leaf. We'll catch the carrots and we'll need them.

The broth has cooled down - if you stick your finger into it, you feel warmth, not burning. (Aesthetes may not stick their finger in, but simply apply it to “another pan”).
Pour a pack of gelatin into the broth.

But keep in mind - gelatin is poured only into warm liquid! Otherwise the gelatin won't do its job!
The calculation is this: 25 grams of gelatin per liter of broth. For the next half liter, 15 grams. And so on!
Pour gelatin packets into warm bouillon.
Then the gelatin needs to be diluted - shaken in other words - stirred (with a fork) until a homogeneous mass is obtained.

All that remains is to pour the broth over our fish.
Not everything is simple either. Place the fish on the bottom of the plates (enough plates!) and pour
Broth so that he just covered our pollock.
Add what you have on hand - lemon slices, a few cranberries (remember! - sourness suits cod better!), pickled cucumber slices. True, pickled cucumber, despite its taste, looks more like squalor than taste.
A chopped egg will also decorate the aspic.
We cut the carrots (which were cooked in the “broth”) nicely and also put them on a plate.
Pay attention - we post it to the bottom and fill it in?