A classic appetizer for any table is fish aspic. All the secrets of cooking in our selection of the best recipes!

• Fish (pike perch, carp, sturgeon about 2.5-3kg) - 1 piece
• Bulb onion - 1 piece
• Allspice - 7 pcs
• Bay leaf - 3 pieces
• Chicken egg - 2 pieces
• Parsley
• Lemon - 1 piece
• Carrots - 1 pc
• Gelatin - 1 tbsp. l.

Soak 1 tbsp. a spoonful of gelatin in ¾ glass of cold water.

Wash the fish, peel, cut off the head, fins and tail. Remove the gills from the head.

Pour water over the head, fins and tail, add onion, pepper (6-7 peas), bay leaf (2-3) and salt, bring to a boil and cook for 3-4 minutes. I pour water over the eye to cover the fish.

Then put the pieces of fish, bring to a boil and simmer for 15 minutes over low heat.

Then remove the fish and put on a plate.

Strain the broth, add the swollen gelatin, put on fire and bring to a boil. Then immediately remove from heat and let cool slightly.

Remove all bones from the fish and place the slices on a dish.

Garnish with chopped boiled eggs, parsley, lemon and carrots. Let stand on the table for a while (cool to room temperature).

Pour the broth with gelatin. Let stand on the table for a while (cool to room temperature). Refrigerate on the bottom shelf overnight. Cover the top with a board.

Recipe 2: how to make fish jellied

Let's make aspic from the most suitable fish for this, in the presence of which no hostess will ever make aspic from another - this is the pelengas.

• Large pelengas or mullet - 1 pc.
• Fish heads, tails, broth fins
• Gelatin - 1 tablespoon
• Bow - 1 head
• Medium carrots - 1 pc.
• Black peppercorns - 5-7 pcs.
• Dill and parsley greens a small bunch (you can use the stems)
• Bay leaf - 2 pcs.

Clean the fish, do not throw away the scales, collect in a separate bowl.

Take out the insides,

scrape off the black film,

Rinse. Cut off the head and tail.

Cut into pieces 2.5 - 3 cm wide.

Put the scales from the peeled fish in a sieve, rinse in several waters, ensure that the last water is clear.

Fold the scales in food gauze, tie in a knot so that the scales do not fall out.

Rinse the fish heads and tails prepared for the broth (the heads must be completely cleaned and free of gills), put in a saucepan, and put a bundle with scales there. You can add heads and tails of other fish, if you have them earlier, but do not stay very long. Wash the onions, peel the carrots and add to the pan to the heads.

Pour 1-1.5 liters of water, bring to a boil, remove foam, reduce heat, salt, add black peppercorns, bay leaf. Close the lid and cook on low heat for 25-30 minutes, not letting it boil too much.

Prepare decorations.

Pour gelatin with 1 cup of cold boiled water and let it swell for 40-60 minutes.

If you wish, if your broth turns out to be very cloudy, you can draw a delay.

Honestly, we did not make a delay in this recipe. Our broth was light enough for aspic.

Strain the broth through a sieve. We no longer need fish heads and tails.

For our fish we pour 0.5-0.7 liters of broth (depending on the size of the fish). Freeze the rest of the broth for future use.

Pour the strained broth into a saucepan, taste with salt, it should be slightly saltier than regular soup. Bring the broth to a boil, dip the pieces of fish into it (by the way, you can make a fish fillet by removing the bones and cut it into pieces, as you will see further, we remove the bones from the boiled fish), cook for 5-6 minutes, removing the foam, do not letting it boil strongly.

Take out the finished fish with a slotted spoon,

put on a plate, cool,

take out the bones, divide each piece in half.

Pieces of fish are carefully laid out on a dish.

You can use individual molds for jellied fish, which is very convenient. In this case, decorations (carrots and herbs) are placed on the bottom of each mold,

and the fish is added on top, skin down.

Add the swollen gelatin to the fish broth, bring to a boil with constant stirring, do not boil, remove from the burner, let stand for a while.

filter the broth through 4 layers of cheesecloth. Let the broth cool slightly.

Pour the fish in a dish with this broth for one third of the dish,

in small molds by half. Let it stand for 20-30 minutes. If possible, put the dish in a cold place, or on the balcony (if you do not live in Africa), or in the refrigerator.

On a platter, on top of the fish, lay carrot and greenery decorations.

After half an hour, if the dish is in a cold place, add the broth so that it completely covers the fish and leave it for 8-10 hours, until it solidifies completely.

We take our aspic from the refrigerator and serve it on the table. Bon Appetit!

Recipe 3: jellied fish with gelatin

On the eve of the holiday, you should think about fish jellied. This dish is always popular with guests. And for the culinary abilities of the hostess who undertook to cook it, it is a challenge, because it requires some knowledge. For example, how to ensure that the aspic will certainly freeze. But this dish will take a special place among other festive dishes, becoming a real decoration of the table.

• 2 kg cleaned white fish (large head)
• 15 g edible gelatin
• 1 head of onion
• 1 carrot (200 g)
• 2 chicken eggs
• 1/3 tsp fennel (dry seasoning)
• ½ lemon
• 2-3 dry bay leaves
• black peppercorns - to taste
• parsley - for decoration
• salt to taste

Peel the carrots and onion, cut in half.

Put the head of the washed and chopped fish on the bottom of the pan along with the fins and tail, put onions and carrots there.

Lay the fish fillets on top.

Pour cold water 3 cm above the fish layer. Bringing to a boil, remove the foam and cook over low heat, opening the lid so that the broth evaporates enough and solidifies well when cooled.

After 30 minutes, take out the loin pieces so that the fish does not boil and loses its structure. Put pepper, fennel, bay leaf in the broth and continue cooking for 40-60 minutes. Season with salt at the end of cooking.

The correct aspic from fish should not shake. If it shakes, it means either it was not cooked, or the fish were not reported. To prevent shaking, gelatin should be added to the fish broth. For 1 liter, it is enough to take 15 g of gelatin. Lanspeek, while still hot, must be filtered through a sieve.

And dissolve gelatin in it according to the instructions on the package.

Boil the eggs, cut into semicircular slices.

Cut decorations from boiled carrots.

Cut the lemon into wedges.

Remove the skin from the loins of the boiled fish and divide them into pieces. At the bottom of the dish, put pieces of fish, eggs, carrots, a slice of lemon, herbs.

Carefully add the fish broth with gelatin to half the volume of the dish and refrigerate until it “grasps” slightly. Put the next portion of fish, eggs, carrots and herbs on the first layer of aspic in the same way, pour lanspeck.

Put aspic from fish to solidify in the refrigerator.

When the laid out products are interspersed with layers of jelly, the aspic is not only tasty, but also beautiful. When serving on the table, the jellied one is cut across, and all its layers become visible.

But aspic can be served on the table directly in the form, not cut.

Recipe 4, step by step: delicious aspic from fish

Fish aspic from pike perch will appeal to both children and adults. This low-calorie yet hearty dish can be prepared at any time of the year: it will always be appropriate. Fish aspic is also good for a regular dinner.

We have prepared for you a classic step-by-step recipe with a photo. The clear instructions will ensure easy and quick cooking.

Even if you have never cooked this dish before, we will show you exactly how to cook the broth so that it is rich and not watery, as well as when and how to add gelatin to it for a better solidification. We will tell you what to do if you bought whole fish instead of pike perch fillets. We will help you prepare this delicious and refreshing dish at home. Ready? Then we look at the recipe and start cooking.

• pike perch - 1.2 kg
• onion - 1 piece
• chicken egg - 1 pc
• carrots - 100 gr
• lemon - ¼ pcs
• bay leaf - 1 piece
• parsley - 10 gr
• black peppercorns - 5 pieces
• salt - ½ tsp
• gelatin - 10 gr

If aspic is prepared not from meat, then from fish. And the best for this dish is large, meaty fish without a lot of seeds. We will use fresh pike perch. If you purchased not ready-made fillet, then the fish will have to be prepared.

The process begins by removing the tail and head of the fish. Then the gills are cut off. Use a sharp knife to make a straight cut along the bottom side. Gut the insides. Separate the fish fillets from the spine.

In a deep saucepan, add the tail, entrails and head, pour one liter of water and bring to a boil. Then add the onions, washed but not peeled. Rinse the carrots under water and remove the peel, then also send to the pan. Fold the bay leaf, allspice peas and salt into the broth. Cook over low heat for 40 minutes.

Cut the peeled fish fillet into small equal pieces.

Pass the finished broth through a sieve, remove and set aside the cooked carrots. Return the pure broth to the heat and add fillet pieces to it. Cook until tender for another 10 minutes.

When the fish is ready, take out the pieces for a separate dish. For the final straining of the broth, we need a gauze folded in several layers. We pass the liquid through it. To give the jellied the desired color, break the egg into a bowl and mix it thoroughly. Pour the mixture into the broth, stir and bring to a boil. Then we repeat the procedure of decanting the broth. Add the gelatin soaked in water in advance to the pan and mix until completely dissolved.

Prepare your favorite forms for aspic. Pour broth into the bottom of them (no more than 1 centimeter) and let it freeze in the refrigerator. Cut the boiled carrots into rings of arbitrary thickness and cut out figures from them. We put the carrots together with the sprigs of herbs, as shown in the photo, put the fillet pieces on top and fill it all with broth.

We send ready-made molds to the refrigerator. Within 1-2 hours, our aspic will harden, and it can be served to the table. Turn the forms over onto a plate, decorate with herbs and lemon slices. Fish jellied with gelatin is ready.

Recipe 5: how to make aspic from fish (step by step)

You can use any fish that is not very bony (pike perch, perch, pike, any kind of red fish, sturgeon, ...). The main thing is to bring the broth to taste, and then the aspic will certainly delight you and your guests. For decoration, you can use halves of quail eggs or chicken circles (category C2, small), sour berries or a circle of lemon, olives, herbs ... If you are using another brand of gelatin, follow the instructions on the package when preparing. I like the jelly itself, so that there is not very much, but there was a lot of filling. Therefore, you can easily adjust the amount of filling and jelly to your taste, because you will have almost 2 liters of delicious fish broth. Maybe some of you like a lot of jelly better. Then use more broth and more gelatin. Or less fish.

• Fish - 800g.
• Small carrots - 1 pc.
• Medium-sized onion - 1 pc.
• Parsley root (if any) - 7 cm
• Parsley greens (if there is no root) - 50g
• Allspice - 3 peas
• Bay leaf - 1 pc.
• Gelatin - for 1 liter of broth (I have 2 sachets of 10g each)
• 2 l of water

Wash the fish, put it in a saucepan and pour boiling water over it (I boil water in a kettle in advance). Bring to a boil, salt (I put 2 teaspoons of salt in 2 liters of broth), put carrots, onions, peppers, parsley (pre-tie in a bundle with a thread) or parsley root, bay leaf. Then cook over low heat until tender (20-30 minutes, depending on the size of the pieces). It is important to cook it on low heat, then the broth will not be cloudy. Then we take out the fish, and slightly cool the broth. I do not filter the white fish broth, because there are no small bones in it and there are no small pieces that have fallen off during the cooking process. Broth of pike, perch, pike perch, ... it is better to strain through cheesecloth. We measure out 1 liter of broth. I once measured how much water fits in my ladle (I poured water into it, and then poured it into a measuring cup). My ladle contains 100 ml of water. I measure out meat and fish broths with ladles, so as not to stain plastic measuring cups, and they crack from hot ... So, we cool the measured 1 liter of broth a little.

While the broth is cooling, lay the decorations on the bottom. I have special molds for fish jellies, but you can use shallow bowls, trays, deep plates, ... I pull the jellies out of the molds onto a plate (I turn them upside down), so I put the decorations down and the fish on top. If you won't take it out on a plate, but will cut and serve aspic in portions (like jellied meat), then the fish should be put on the bottom, and the decorations on top.

We sort out the fish from the bones and divide into small pieces.

Pour gelatin into slightly cooled strained broth (1 liter) and mix thoroughly until completely dissolved.

Pour some broth into molds with decorations (or fish). And we put it in a cold place so that the gelatin seizes. We do this so that decorations or pieces of fish do not float up, but are in layers. You can, of course, not bother and pour everything at once, but then berries, olives, greens will mix with pieces of fish. This will not affect the taste in any way, only the appearance of the dish.

As soon as the gelatin has grabbed (in winter this happens quickly on the balcony), put pieces of fish on top (or decorations, if your fish was the first layer).

Fill everything with the remaining broth. If the broth has cooled down completely during this time, heat it again and stir (so that the gelatin disperses). We put it in a cold place until it solidifies completely.

That's all done! As I already said, I do not serve in tins, but put it in portions on plates. To lay out beautifully, the form with the jellied one must be lowered into hot water for a few seconds and gently turned over. The filling "pops out" very easily. If you want to serve in portions (and not cut into pieces), then you can also use bowls. Nice, tasty, festive! What else does?!? :)) And you still need white horseradish for filing! Very tasty!

Recipe 6: simple fish jellied at home

For a recipe for making aspic from fish with a photo, it is better to choose a fish, as the people say, of noble origin: sturgeon, pike, sterlet, pike perch. This dish will delight everyone both on weekdays and on holidays. In my opinion, this is one of the best festive cold snacks that every experienced housewife should be able to prepare! Step-by-step recipe for jellied fish with gelatin.

• pike perch 500 g
• broth 1.5 l
• carrots 1 pc.
• bay leaf to taste
• fresh frozen green peas 150 g
• black pepper to taste
• onion 1 pc.
• salt to taste
• gelatin 30 g

Let's start preparing aspic from fish according to a step-by-step recipe with a photo. Peel the pike perch from scales, entrails. Cut off the head, fins. Wash and peel carrots and onions.

Pour 2 liters of water into a multicooker pan, put chopped carrots, a whole onion, spices, fish. I cut the pike perch into pieces and cooked in the "double boiler" mode for 20 minutes.

While the fish was boiling, she poured the gelatin with cold boiled water and gave it time to swell. We take out the finished fish from the pan. We cool and separate from the bones.

Dilute the swollen gelatin with strained fish broth, bring to a boil, and taking a little broth, fill the bottom of the form. Let it freeze and shape the bottom of the form as you wish. This is done so that the fish jellied according to this recipe is not only tasty, but also beautiful.

Grind the fish.

Put a layer of fish on the frozen jelly,

then boiled chopped carrots,

and then - boiled green peas. Add the remaining broth.

We put it in a cold place, and let it freeze. Then we turn it over onto a dish and serve the jellied fish with horseradish. To easily turn it over, you need to hold the bottom in hot water for 30 seconds. Bon Appetit!

Well, now you know how to make aspic from fish, the recipe with a photo of which I showed you step by step!

Recipe 7: the best jellied fish (with photo)

Prepare jellied fish with gelatin for any holiday, the recipe with the photo will show step by step that the preparation is not so difficult as it seems at first. But in order for it to come out really beautiful and tasty, you need to carefully observe all proportions and recommendations, as well as be creative in decorating the dish. Our photo recipe for aspic from fish is exactly the recipe that will help you prepare a delicious and at the same time beautiful dish that you will not be ashamed to put on a festive table. This aspic is light and low-calorie, which has a very positive effect on the stomachs of the guests gathered at the table, in contrast to the abundance of fatty and high-calorie foods.

• fish broth - 250 ml,
• fish fillet - 200 g,
• onions - 75 g,
• bay leaf - 1 pc.,
• peppercorns - 5 peas,
• carrots - 0.5 pcs.,
• pepper - it tastes
• instant gelatin - 10 g,
• water,
• salt tastes.

Fish fillets for aspic should be thawed at room temperature. Then we send it to the pan. Add onions, carrots, bay leaves, peppercorns and add water. Before boiling, the onion must be peeled, but it is not necessary to chop, that is, we will cook it whole.

Boil the fish for 30 minutes.

As soon as the fish is ready, take it out of the finished broth. Cool the broth until warm. Grind the fish fillet into small pieces. Season the fish with ground allspice.

Dissolve instant gelatin in an incompletely cooled fish broth.

You can pre-soak gelatin in 50 ml. water to swell. So it will dissolve in the broth faster.

It is convenient to use silicone molds to prepare our jellied fish. On the bottom of the molds we put boiled pieces of fish fillet.

Fill everything with fish broth.

We put it in a cold place for solidification. It is best to prepare this aspic in the evening so that it stands in the refrigerator overnight and has time to harden well. So you will not worry if it has time to take the desired state.

Before serving, of course, you need to take care of decorating the dish - after all, we have a festive one! We turn the silicone molds upside down on a beautiful dish so that our fish jellied from the mold falls on the plate. Next, we decorate it with any greens that you like more. How else to decorate our jellied fish - you can decide for yourself. You can use lemon slices for decoration, or any other food of your choice.

You can serve aspic in portions or on a large platter.

To make the aspic prepared according to this recipe look brighter, you can add pieces of boiled egg, lingonberries, peas, pickled corn or pieces of greens to the fish in silicone molds.

Bon Appetit!

Free up some space in the refrigerator in advance. Prepare a dish, two stainless steel pots, a baking sheet or ovenproof glass dish, a bowl, strainer, cheesecloth, two boards, cling film for wrapping fish, parchment, two knives, a slotted spoon, and a ladle.
When buying fish, be guided by the size of the jellied dish.

For pike perch weighing 500 g -1 small onion, 1 small carrot, 3 black peppercorns, bay leaf, white pepper, salt and 30 g of granulated domestic gelatin per liter of water.

For decoration: 1 medium lemon, 2 medium-sized pickles, a handful of green peas, 5 quail eggs, half a sweet red pepper, a sprig of parsley, 30 g of red caviar. This composition of ingredients is designed for 4 servings, 100-150g each.

COOKING:

1. Peel off the scales, starting from the tail. Cut open the abdomen and scrub the insides. Remove gills. Cut out the dorsal fin. It is permissible to do the opposite - cut off the fins, and then peel off the scales. But then you can accidentally damage the skin of the pike perch, thereby spoiling the future appearance of the aspic.

2. Separate the head. Carefully cut the ridge with rib bones. If this does not work right away, cut off the rib bones separately or remove them with tweezers. Thus, separately prepare fish bones and two pieces of pike perch fillets.

3. Put fish bones and head in 1.5 liters of cold water. Peel the carrots and onions, and place them in a saucepan. Put the saucepan on the fire, bring to a boil. Add pepper and bay leaves. Reduce heat and cook the broth without a lid for 1 hour. Remove the foam that forms on the surface with a slotted spoon. During the cooking process, the amount of liquid should be reduced to 1 liter.

4. At this time, pour gelatin with a glass of cold boiled water. You can put a piece of ice. While the broth is boiling, the gelatin granules will increase 3-4 times. Gelatin should not be poured with warm water, otherwise it will immediately stick together and cannot be diluted.

5. When the broth is ready, gently strain it through a sieve and four layers of cheesecloth into a saucepan (never made of aluminum!). Introduce the swollen gelatin into the hot strained broth. Stir well. You can strain again. This is how lanspeak is made - hot jelly.

6. Add about 1 tsp. salt, stir. Pour 0.25 L of lanspeck into a bowl and refrigerate. Cool the rest to room temperature, 16 ° C. To speed up the process, you can put the pan on ice. If the lanspeak, on the contrary, is too cold and begins to freeze, put the pan in a water bath.

7. Put the fillet on a dish, on plastic wrap, skin side down. Salt a little, season with white pepper. Cover with foil on top. Put the dish in a preheated oven, simmer the fish fillets in their own juice at 100 ° C for 1 hour. The fish can simply be boiled in water, but then its taste is significantly lost.

8. Pour the first layer of lanspik, about 5 mm, into the bottom of the jellied dish. Put the dish in the refrigerator. Cool the finished fillet, still in the foil, after the oven. Put in the refrigerator for a long time, best of all - overnight, so that the fish stand and do not crumble when cutting. After that, carefully remove the film from the fillet. Cut the fillet into portions.

9.Put the fish from the knife on a platter with already frozen jelly. Fix the fish in this position by watering the fillet pieces from above with three lanspeck ladles. Put the dish with fish in the refrigerator for fixing until decorating.

10. Using a knife, make indentations on the skin of the lemon, cut it into thin half rings, remove the seeds. Using the confectionery recesses, cut out figurines from the sweet pepper. Use pieces of pickled cucumbers as a pedestal for halves of boiled quail eggs. First, dip each detail of the drawing into the lanspeak, then put it on a dish with fish.

11. Fill everything with lanspecom. He should cover the fish with a thin layer. Put the dish in the refrigerator. Finely chop the frozen jelly from a bowl. Make a bag of parchment paper, put chopped jelly inside. Roll up the bag and cut off the sharp end. Get out a dish with frozen aspic. Put red caviar on the quail eggs, garnish with slides of jelly.

ADVICE:

If you are going to serve aspic for the New Year's table, do it two days before the celebration.
You will need fish and gelatin. Moreover, it is better to take granular gelatin, and not plate, imported, which is more suitable for holiday desserts. You can pour sturgeon, stellate sturgeon, sterlet, carp, pike, catfish, cod. But best of all is freshwater and not necessarily frozen fish, such as pike perch. A sign of the freshness of the fish is red gills. But it happens that cunning sellers tint them. Therefore, the most reliable indicator of freshness is the eyes. The pupil should be with "deep light", not cloudy, and the eyes should not be sunken. The fish should be firm. After pressing on the fish, the skin should regenerate. If a fingerprint remains, the fish is stale. After purchasing the fish, select the ingredients for the aspic design. Different products can be used each time. The very minimum is carrots and parsley, the rest is a matter of taste: olives, pickled or fresh cucumber, tomato, bell pepper, etc.

Russian cuisine presupposes the presence of not only traditional dishes, but also those that were borrowed from other countries. For example, the recipe for jellied fish came to us from France. This dish is very similar to jellied meat, but it looks prettier.

Many housewives do not see the difference between the first and the second, because outwardly they are very similar. The difference is that the recipe for jellied fish is based on the fact that the broth is clear and gelatin is used. In no case should dark broth be used, since the fish should be decorated with vegetables and herbs.

What kind of fish is suitable for aspic?

The prepared dish should not only suit the taste of guests and your loved ones, but also look decent, so many women are interested in what kind of main ingredient should be used in the recipe for jellied fish. The best chefs advise using fish with a small amount of bones, and its color and fat content do not matter. Cod, pike perch, perch, trout, pollock and others are ideal.

Jellied tench and pike

Today we will cook aspic from fish with gelatin. The recipe is pretty simple. For this dish, we will take two fish. Lin and pike. Before starting cooking, put the water on fire. In order for the aspic to turn out transparent, the fish must be run into boiling water.

Preparing broth for broth

First, we remove the gills from the fish. To do this, you need to cut off the head and carefully remove them. If this is not done, then the aspic will turn out to be bitter. For cooking, it is better to use fish that has fatty properties. These are fish such as pike, pike perch or perch. Initially, we cut the pike into small pieces along with the fins and bones, and remove the internal organs, respectively. Cut off the head, tail, fins, remove the gills, all these parts will go to the broth. You can use a knife or scissors in the process.

A bit of history

In Russia, jelly was made from fish in cold winters. They took the fish, put it in pots, poured it with cold water and put it in the stove. When it was all boiled down, boiled down, poured into bowls, laid pieces of fish and put out in the cold.

Preparing fish fillets

We continue to consider the recipe for jellied fish step by step. Separate the tench fillet from its bones. Carefully cut the carcass along the spine and separate the meat. The name of this fish comes from the fact that the tench has the peculiarity of changing its color when it is taken out of the water. Initially, it has a silvery or golden color. But after being exposed to air for a while, its color becomes dark. Some fishermen call this fish so also because it is very lazy, leads an inactive and stagnant lifestyle.

Broth preparation

The recipe for jellied fish is based on the fact that the broth turns out to be exactly transparent. Before the water boils actively, it is necessary to put in it one heaped tablespoon of salt per 1 liter of water, add a couple of bay leaves, a few black peppercorns, medium carrots and a small onion. After the water begins to boil, put all the fish residues in it: tails, skin, head and fins of the tench, as well as pieces of pike. The heat should be lowered, otherwise the broth will be cloudy, while making sure that the water completely covers all vegetables and fish. After the water in the pan boils, it is necessary to remove all the foam from the top and leave the fish waste to boil over low heat for 30-40 minutes. After this time, turn off the heat and use a slotted spoon to separate the fish from the broth into a bowl. We also separate the vegetables: onions with carrots. Waste will no longer be useful, but carrots will be used for decoration.

The broth is boiling, and we are preparing the very queen of the table - a fish!

The jellied fish recipe will appeal to every hostess! What to do with already cooked tench fillets? There is no need to peel off the skin from it, otherwise the meat will fall apart. It is advisable to remove all bones from the remaining fish, even small ones. You can use tweezers to do this. If you omit this process, you can get into a very unpleasant situation, for example, when your friends come and choke on a bone, they will surely utter the well-known phrase: "What disgusting is this your jellied fish!" Cut the tench fillet into portions and place in a bowl.

We send the fish to cook

We put our broth on the fire again. So that the skin on the fish does not deform, we cut it a little in two or three places. We do this with each piece. Tench is a medium-sized fish, its weight ranges from 200 to 600 g, but sometimes you can find larger fish of this breed. After the skin is cut, add the heat and put the fillets in the broth. As soon as everything boils, we reduce the fire again and cook the pieces for 5-7 minutes. After this time, turn off the broth, take a slotted spoon and carefully remove the fish from the broth.

Dish decoration

There are a lot of recipes for aspic from fish with a photo. You can decorate the fish in different ways, but today we use carrots and lemon. We put the fish out of the broth, cover the pan with a lid again, turn off the fire. Next, carefully lay out the pieces of tench into a mold. Let's move on to decorating the fish. You can also decorate with a boiled chicken egg, orange, green peas. If you have curly knives for cutting vegetables to decorate them beautifully, then, of course, you can use them.

Cut the carrots and lemon into very thin slices with an ordinary knife, put the vegetables between the fish and on top of it. The fish is very fond of dill. Therefore, the branches of this herb can be spread out along the edges of the mold. You can also put a little parsley leaves.

Actually the fill itself!

And now it's the broth's turn, since the fish needs to be poured. We take a clean saucepan, sieve and cheesecloth, which we fold in several layers and put on a sieve, filter the broth. For proper filling, gelatin is imperative. It is prepared in advance. To do this, the powder is soaked in water according to the instructions on the sachet.

We also filter the gelatin into the broth, which must be hot so that everything in it is completely dissolved. Mix everything thoroughly and fill in the fish. To do this, we will use a regular ladle. After that, we send the form with the jellied one to a cool place, but in no case do we freeze the fish, otherwise everything will simply turn into ice.

The presented step-by-step recipe for aspic from fish will appeal to every housewife, because the output turns out not only a delicious dish, but also incredibly beautiful.

Jellied fish in the oven

Fish can also be cooked in this way. It will appeal to those who want the fillet pieces to look perfectly even, since after cooking they still deform. To do this, the prepared fish fillet is spread on oiled foil, wrapped in it and sent to the oven for half an hour at a temperature of 180 degrees.

While the fish is baking, you should prepare the broth from its leftovers. Place them on the bottom of a saucepan, cover with cold water, add spices and cook over low heat, constantly removing the foam. After readiness, the broth is filtered through several layers of gauze and mixed with gelatin. Pour it into a mold, allow it to thicken a little and add ready-made pieces of fish fillet. Then decorate and pour over again.

Fish Jellied Pie Recipe

The dish is prepared quickly. We will use hard cheese, fish, salmon and green onions as ingredients. To prepare the dough, pour one glass of sour cream into a bowl and mix it with two raw eggs. Add 4 tablespoons of vegetable oil and salt to taste. Add a glass of flour and stir until smooth. The consistency of the dough should be the same as when cooking pancakes.

For the filling, cut 150 grams of salmon into small strips. Chop the onion, grate the cheese. Next, pour half of the dough into the mold, preheated with butter. Lay salmon, onion, cheese on top and fill with the rest of the dough. We send it to the oven, preheated to 180 degrees, for 20-30 minutes. After the time has elapsed, cut the pie into pieces. Bon Appetit!

A big and wonderful holiday is ahead - the New Year, followed by a big weekend and Christmas. And many are already starting to come up with a menu for the festive table. Jellied meat, as a rule, is invariably present on the New Year's table. In past issues, we cooked with different types of meat. But fish jellied is another great dish for a holiday and not only. If you cook it correctly, then you will undoubtedly conquer your guests with its wonderful taste. At first it seems difficult, but it is not at all true. Jellied fish has a special piquant and delicate taste, having tried it once, you will not be able to resist. My recipes will help you make the perfect aspic.

Which fish is best for aspic

This is a completely logical question if you decide to make aspic from fish. Which variety is more suitable for this, will it harden or not? Almost all types of fish contain the so-called collagen, your jellied meat will freeze on it or with the addition of gelatin.

Almost any fish is suitable for aspic, be it sea or river. But there is one such moment - this is the bony of a river fish. Therefore, I like to make aspic from large sea fish more: it is tasty, healthy and bone removal will not take a lot of time. Jellied river fish also has a place to be, do not forget about it. The most important thing is to use fresh fish, then the aspic will turn out to be very tasty.

Most often, aspic is prepared from cod, pike perch, silver carp, sturgeon, chum salmon, pink salmon, pike, carp and pollock.

A simple recipe for making pike perch jellied at home

Pike perch is a dietary fish with very little fat and very tender meat. In addition, it contains many amino acids that are necessary for our body. In general, the dish will turn out not only tasty, but also very useful. In the distant days of the USSR, pike perch jellied was the signature dish of every family on the New Year's table. I decided to make portioned aspic and now I'll tell you how.

Ingredients:

• Pike perch - 1.5 kg
• Carrots - 1 piece
• Onions - 1 piece
• Lemon - 1 piece
• Black pepper - 10 peas
• Black allspice - to taste
• Salt to taste
• Gelatin - 3 tablespoons

Zander can be sea and freshwater, it is important to find out when buying. When boiling sea pike perch with its head, there will be an unpleasant aftertaste, which will ruin the taste of aspic as a whole. If you do not know what kind of fish you have in your hands - sea or freshwater pike perch, then it is better not to risk it and cook the fish without a head.

Remove the scales from the fish, cut off the fins, remove the entrails and rinse the pike perch. Only then cut off the head, my pike perch was already headless when I bought it. Then cut the fish into pieces and separate immediately from the bones. Place the pike perch fillets in a saucepan. If the zander is freshwater, the head can also be boiled, but remove the eyes and gills first.

Fill with cold water, there should not be a lot of it, about 1.5 liters and put on the stove over medium heat. Add the peeled onion and carrot directly to the fish.

Pike perch is cooked very quickly, about 15 minutes. Therefore, do not go far, as the broth boils, remove the foam. This is a prerequisite for a clear broth for aspic. At the end of cooking, add seasonings: black peppercorns and allspice, salt. Boil over very low heat after boiling.

The main thing is not to digest the pike perch, so as not to lose the density and appearance of fish pieces. As soon as the fish begins to stratify, remove it immediately.

Now you can start making gelatin. Pour it into a large plate and pour 100 ml of hot water, let it swell.

As soon as the pike perch is ready, put it on a separate dish.

Put the fins and tail (if there is a head, then it) in a saucepan and cook for another 20 minutes.

When the broth is cooked, remove the onions and carrots. We throw out the onion, and the carrots are useful for decorating aspic. The broth must be filtered through a sieve. Then pour in the gelatin and stir, if the gelatin is poorly dissolved, you can heat the broth in the microwave or on the stove, and the gelatin will disperse.

Finally, take a jellied pan, I have a muffin pan, place the boiled carrots on the bottom and lay out the fish fillets. Pour the broth with gelatin on top. Put in the refrigerator to freeze for 4-5 hours.

Due to the simplicity of making pike perch jellied, you can also cook it on a normal weekday. For a festive table, aspic can be additionally decorated with green peas, quail eggs, greens and viburnum berries.

Very tasty and tender!

How to make cod jellied with gelatin

Another very dietary aspic that can be eaten during fasting. Jellied cod is juicy, tender and slightly spicy. It will surely please both adults and children. Cooking cod jellied is easy, even a novice hostess can handle it.

Ingredients:

• Cod - 500 g
• Carrots - 1-2 pieces
• Onions - 1 piece
• Celery stalk - 1 piece
• Gelatin - 2 tbsp. spoons
• Allspice black pepper - to taste
• Salt to taste

Cod must be thoroughly cleaned and rinsed, fins removed and cut into portions. Cut the onions and carrots into quarters and cut the celery stalk into rings. Put everything in a saucepan and cover with water, about 1 liter.

Put the saucepan on the stove over medium heat and cook for 20-25 minutes until the fish is cooked. Do not forget to skim off the resulting foam. When the cod is done, remove everything from the pan and leave to cool slightly. While the fish and vegetables are cooling, dissolve the gelatin in warm water in a large container, then mix with the broth, previously strained through cheesecloth folded several times.

Then separate the cod from the bones and put in a mold, where the aspic will solidify. Put the carrots, cut into small pieces and celery, on top.

Pour the fish broth with gelatin on top, garnish with parsley leaves and lightly pepper. Place the mold on the middle shelf of the refrigerator and set for 3 hours.

Serve the cod aspic with mustard. You can also garnish with lemon wedges. Enjoy the most delicate jellied.

Cooking fish jelly in a slow cooker

Fish cooked in jellied meat in a slow cooker turns out to be tender and elastic, which sometimes cannot be obtained when cooking in a saucepan on the stove. I very often turn to a miracle technique - a multicooker for help. Cooking is simple, fast, and most importantly delicious!

List of required products:

• Fish fillet - 500 g
• Head, fins and tail - from the carcass of one fish
• Onions - 1 piece
• Carrots - 1 piece
• Parsley root - 50 g
• Black peppercorns - 10-12 peas
• Bay leaf - 2 pcs
• Salt to taste
• Gelatin - 10 g

Fish jellied meat can be prepared from any kind of fish, and it can even be combined, you will definitely not spoil the taste of jellied meat. I'll take the salmon fillet and the catfish head.

Let's get started. Cut the salmon fillet into medium-sized pieces. Remove the eyes and gills from the head of the catfish, divide in two and rinse thoroughly. Do not mix fish fillets and head together. Peel vegetables, onions and carrots, cut into small pieces, you can put onions whole.

Put the catfish head in the multicooker bowl on the bottom and if there are fins and a tail, put the vegetables on top. Sprinkle in seasonings: parsley root, peppercorns, bay leaf. Fill with cold water so that fish and vegetables disappear under water, salt.

Now put the steaming basket on the multicooker bowl and put the salmon fillet in it, salt and pepper a little. Then turn on the extinguishing mode for 1.5-2 hours.

Let's do gelatin. Pour 2-3 tablespoons of gelatin into a deep bowl and dilute with warm water, about half a glass is needed for 10 g. As soon as the multicooker beeps about readiness, take out the basket for steaming with fillets and cool the fish a little. If desired, salmon fillet can be cut into smaller pieces, or you can put it in a mold and so on.

Remove the vegetables and head from the broth. Strain the broth through a sieve and salt if necessary, mix with gelatin. Place the fish fillets in a hardening dish, garnish with carrots, you can add lemon wedges and olives. Pour in fish broth and refrigerate for 3 hours to harden.

Fish aspic is an independent dish; you can serve it with mustard or horseradish.

Friends and relatives will appreciate the taste of your fish jellied meat.

Bon Appetit!

Silver carp fish jelly without gelatin

Fish jellied meat, when cooked correctly, is amazingly tasty. I want to tell you another tasty and not difficult option for a fish appetizer. Silver carp jellied meat will harden perfectly even without the addition of gelatin. The fact is that the head and skin of oily fish give a lot of natural stickiness.

Ingredients:

• Silver carp heads - 4-5 pieces
• Onions - 1 piece
• Black peppercorns - 10 peas
• Garlic - 2 cloves
• Bay leaf - 2 pcs
• Salt to taste
• Carrots and lemon for garnish

Remove gills and eyes from silver carp heads, rinse well with running cold water and put in a saucepan.

Add the onion, garlic and spices immediately, cover with cold water, it should completely hide the heads.

Place the saucepan on the stove, bring to a boil and reduce the temperature to a minimum; the broth should not boil. The foam must be removed. Boil the heads for 1 hour, and then remove the fish and cut into pieces. I decided to make jellied meat in portions in glasses. To decorate, place lemon wedges in molds on top of silver carp.

Strain the fish broth through a sieve or cheesecloth folded in several parts. Pour the broth into the molds and refrigerate for 4 hours to harden.

Silver carp has a very valuable composition of vitamins and minerals. Therefore, jellied meat from this river fish is not only a tasty dish, but also healthy. Delight your loved ones with dishes cooked with love.

Fish jellied - video instruction

How beautiful to serve and decorate jellied meat on the festive table (photo - ideas)

Jellied fish is usually prepared for special events and the New Year, but what prevents us from preparing this dish on an ordinary day and decorating it festively. At the sight of beautifully decorated jellied fish, everyone's spirits will rise. And below are some ideas for you to create beauty on the table.

Sunny mood. Decorate aspic with boiled egg halves along the contour, and in the middle of the dish put lemon slices, put a dessert spoon of black caviar on top of the lemon and add parsley leaves to the dish.

Prepare aspic from red fish, and the broth for beauty can be tinted with food colors, also serve with lemon wedges and olives, do not forget to garnish with parsley.

Soon New Year and Christmas, what is not a jellied table decoration in this design. Add to slices of lemon, carrots, eggs and herbs, viburnum berries or cranberries. Ideally!

A fashionable trend now, portioned jellied meat. In my opinion, it is nice and comfortable.

Very bright and elegant. Use vegetables for decoration to the maximum, experiment.

Food is an integral part of our life. Cook, taste, enjoy! I tried to tell you recipes that anyone can do. Eat yourself and treat your family and friends.

Happy holidays to you! Meet them deliciously!

For aspic, it is best to choose large white fish - pike perch, sterlet, carp, cod. You can buy a sturgeon for a festive table.

How to cook?

Jellied fish can be cooked in two main ways. Choose the one that is convenient for you.

1 way. Boil fish

Method 2. We bake fish

This method will seem easier for those who fear that it will not be possible to carefully remove the bones from the fish after boiling and put it in trays without breaking it.

1. Gut the fish, peel it off, cut it into fillets. Place the fish fillets on 2 different pieces of oiled foil. Lightly salt, wrap the foil tightly and bake the fillets in an oven preheated to 180C for 30 minutes.
2. While the fish is baking, prepare a good, "rich" fish broth. Place the ridge, fins and head of the fish fillet of which we sent to bake on the bottom of a saucepan with a thick bottom. Fill with cold water. For a good broth, you can add salmon head or small fish (if any) to the pan. Cook as you usually cook the fish soup - over low heat, gently skimming off the foam. Do not forget to salt, add bay leaves and peppercorns.
3. Strain the finished broth through several layers of cheesecloth. Soak the gelatin in cold water, then add it to the broth (see the proportions on the package), heat slightly until completely dissolved.
4. Pour a little broth with gelatin into the jellied molds, let set. Put the fish on top of the jelly layer, then broth again - so that it slightly covers the pieces of fish. If desired, garnish the aspic with fresh greens, boiled carrots, green peas, lemon slices.

I have an idea!

Serving in portions. Divide the fish into small pieces and pour the jelly in portion forms (cups and bowls can be used), or in cups.

More flavor! When the fish is cooked, pour 1 glass of white wine into the broth, cook for a few minutes, bring the broth to taste, add spices and then add the gelatin. The jelly will acquire a spicy and interesting aftertaste. You can replace wine with lemon juice, making the broth a little sour.

photo: Ekaterina Morgunova / Fodom.ru, stockfood