The quality of the broth, its aroma and richness will affect the final dish. After all, if you go the simple way and dissolve the gelling substances only in water, fish jellied from catfish or chicken is unlikely to please. There are concentrates in which gelatin is already mixed with spices, all kinds of flavor and color enhancers. My recipe is for natural food lovers.

Therefore, we are not lazy, especially since a large catfish is worthy of a festive decoration. First, cook a rich broth-soup according to the usual procedure. Then we separate the tender meat, put it in a beautiful dish, cover it with a deliciously smelling strained jelly composition. We spend an hour and a half waiting and, finally, serve homemade fish jellied with gelatin to the table.

Cooking time: 180 minutes / Servings: 8-10

Ingredients

• catfish 2000 kg
• instant gelatin 15 g
• onion 1 pc.
• carrots 1-2 pcs.
• garlic 1/2 pc.
• celery 2-3 stalks
• parsley 5-6 branches
• peppercorns, coriander, bay leaf, salt to taste

Preparation

I repeat, the secret of delicious aspic (both meat and fish) is in a rich and aromatic broth. Even a simple fish or a lean piece of chicken becomes a worthy snack, if the gelled layer has a pleasant consistency - it does not melt and does not look like rubber, is saturated with spices, roots and root vegetables, moderately seasoned with salt and transparent. And when the catch is great, the fish is fleshy, fatty and good in any form, cooking becomes a pleasure.

It is difficult to spoil a catfish, especially a large one. In fact, for boiled or baked catfish, nothing is needed except salt and hot pepper, even a drop of oil is optional here. Catfish meat is not only tender, without the sharp aroma of freshwater fish, but also juicy, quite fatty. An additional bonus - there are no small bones, and the fish itself is scaleless.

First of all, we cut the carcass, rinse it in cold water, remove the gills. Can be cut into steaks to place in a saucepan. We must use the tail and head.



We dip the chopped fish carcass, celery stalks, one or two carrots, onions in the husk (to enhance the golden color of the broth, throw in the additional onion husk), garlic, herbs, selected spices in boiling water. Often salted right away, I prefer - at the end of cooking. It is important that you need to salt more than in the usual broth - after gelling the salt noticeably "recedes" and sometimes you feel undersalted. In my case, a whole catfish weighed 3 kg, for aspic, together with my head, I took 2 kg.

There should be a lot of water, but since gelatin is present, it is easier to achieve the goal. The layer will gel at any concentration of broth. Cover all ingredients, bring to a boil again and cook uncovered for 2-3 hours until the liquid evaporates twice. Maintain moderate heat while constantly bubbling.



After the allotted time, the amount of liquid has decreased, the color has darkened, the appetizing aroma beckons. If not salted before, add salt. Taste, adjust for yourself, but with salty. It is clear that after such a long cooking time, the white catfish meat is independently separated from the bone, there is no doubt about its readiness. If, after trying, you decide that this or that spice is not enough, season it now. Then, finally, boil and immediately remove from heat.



For the purest jelly, strain the rich fish broth two or three times, and preferably through several layers of gauze. In addition to large vegetables, bones, small fragments come across in large quantities, the scrupulous need to get rid of them. Usually the broth comes out with too much. You can, of course, fill the minuscule fish with a large amount of jelly broth. There are options for aspic with fish or meat at the bottom of the plate under high transparent jelly or jelly interspersed with vegetables, herbs, and other decorations. I measure in the range of 400-600 ml of strained broth, pour the rest into food containers and silicone muffin molds and freeze. I use this semi-finished product for fish soup or some gravy, sauces.



We disassemble the boiled catfish meat by fibers, separating it from the bone. Leave as it is or mix with crushed fresh garlic, pepper if necessary.



Dissolve instant gelatin in hot strained catfish broth. Read the directions and follow the dosage directions. We lay out the meat on the plates first, complementing it with bright accents: carrot and lemon circles, parsley leaves.



Fill with a jelly composition so as to completely cover the fish and decorative blotches. After cooling to room temperature, we send it to the refrigerator shelf until it solidifies. After an hour, we check, as a rule, the saturated broth has time to completely seize.



As a result, our food stocks include frozen semi-finished fish broth and fish aspic from catfish.

Before serving, aspic from catfish or other fish with gelatin, leave in the refrigerator, serve among snacks and salads. Bon Appetit!

Jellied beef is a wonderful dish for the holiday. You can use various methods to prepare it. We suggest that you familiarize yourself with some of them.

Jellied beef: recipe

What do you need:

• beef pulp - about 1 kg;
• a pack (25 grams) of gelatin;
• boiled chicken egg - 1 piece;
• medium-sized carrots;
• greens, olives;
• pepper, salt, bay leaf.

Technology

To prepare beef jellied, gelatin should be soaked at the very beginning. Pour a glass of cold water over it and let it sit for an hour. During this time, we will prepare meat and vegetables. Wash and peel the carrots. Rinse the meat and cover with cold water (about 2.5 liters), add carrots to it, put salt and set to cook for 2 hours. Remove the carrots immediately after cooking. As soon as the meat is cooked, remove it from the broth and set it to cool. Strain the liquid. Add gelatin to it immediately. Put on fire again, bring to a boil and turn off immediately. You do not need to boil. Cut the boiled carrots and eggs into neat circles. Cut the meat into even portions across the grain. Put meat, herbs, olives, egg in a jellied dish. Arrange the ingredients nicely. Pour in the broth and set in the refrigerator to freeze.

Beef jellied can be decorated in different ways. For example, make roses from vegetables or lay out green peas and lemon slices. Show your imagination, and your dish will look spectacular and appetizing on the festive table.

Jellied beef. Second cooking method

This dish will require:

• a piece of beef (or veal) weighing about 500 grams;
• vegetable oil;
• and celery (30 grams each);
• boiled chicken eggs (2 pieces);
• salt.

for jelly:

• (1 kg);
• onions (1 head);
• carrots - (1 pc.);
• packs (40 grams) of gelatin;
• bay leaf and carnation;
• allspice and salt.

Cooking technology

We offer step-by-step instructions.

Step 1

Cut the meat into large pieces, add a little salt. Fry them with some of the roots in vegetable oil or fat.

Step 2

Place the pan (if it is suitable for the oven) in the electric oven and bring the beef to readiness. Or use a heat resistant mold. Transfer the meat to it, cover with fat and place in the oven.

Step 3

While the meat is baking, prepare the jelly. Cook from bones. When cooking, put carrots, a whole onion, and the remaining roots in it. Remove the foam and do not close the lid.

Step 4

Pour gelatin with water, leave to swell. Follow the instructions. Once the broth is ready, pour the mixture into it. Stir, add lavrushka, seasonings, cloves, salt and bring to a boil.

Step 5

Strain the broth and set to cool.

Step 6

The meat is baked. We take it out of the oven and cut it into neat pieces of equal size. Arrange them in tins or serving bowls. Place boiled carrot slices, eggs, parsley leaves around. Pour in the jelly.

Step 7

Put the meat in the refrigerator. Jellied beef will be ready in a few hours. Serve and decorate the dish to your liking.

Jellied fish is by no means disgusting (remember, this is what the hero of a famous movie used to say). This is the most real festive dish, which is not only tasty, but also very beautiful.

Jellied fish is prepared much faster than from meat, since the fish is boiled much better. Several recipes for making fish jellied with a photo are presented below.

Jellied fish is not disgusting, but a wonderful festive dish (still from the movie "The Irony of Fate")

We can immediately make a reservation that almost any fish, both sea and river, can be the raw material for making aspic from fish. The most popular are:

• chum salmon;
• trout;
• mackerel;
• zander;
• Pike;
• carp, etc.

In this case, gelatin must be used in any case - otherwise, the desired consistency cannot be achieved.

The only exceptions are red fish varieties, provided that they are cooked with the head - for example, the same trout, salmon or salmon. However, even in this case, it is better to play it safe and add at least a tablespoon of gelatin to 1 liter of broth.

To prepare aspic from fish, in general, you will need the following components:

Ingredients for jellied fish with gelatin

• fish - 1 carcass (600-800 g);
• water - just under 1 liter;
• gelatin - a tablespoon with a slide (this is 30 g);
• carrots and onions - 1 each;
• boiled eggs - 2 pieces (optional);
• salt, spices and herbs - at your discretion.

The sequence of actions is as follows:

Step 1. First you need to get fish broth - for this, peeled and washed fish, along with onions, are placed in cold water. It is better to cook carrots separately.

Step 2. Once the broth has boiled, cook for another 30-40 minutes and turn it off. At the beginning of cooking, you can salt it, but spices (peppercorns, bay leaf) are best added a few minutes before cooking.

Step 3. Meanwhile, dissolve 30 g of gelatin in half a glass of cool boiled water. Stir thoroughly and leave to swell for half an hour.

Step 4. Pieces of fish, vegetables and pre-boiled eggs, as well as greens and other decoration elements (peas, cranberries) are laid out on the bottom of the dish (mold) for aspic.

Step 5. Add the swollen gelatin to the cooled broth, heat (but not to a boil) and stir. Then we filter fish and vegetables through cheesecloth and bays.

As soon as the liquid cools down, put it in the refrigerator overnight - that's all ready. This step-by-step recipe for jellied fish with gelatin is, in fact, universal. Everything else is just details, and the principle will be exactly the same.

Jellied river fish: how to cook

Any aspic is prepared in two stages. First, a strong broth is cooked, to which the swollen gelatin is added. And then the whole mixture is thoroughly mixed and filled with fish, vegetables, herbs and other components, put the dish in the refrigerator so that it has time to freeze.

Jellied pike perch: recipe with gelatin

In the case of jellied pike-perch, the whole process goes very quickly, because the pike-perch meat is tender and does not need to be boiled for too long.

For cooking, we need the following components:

• 1 piece of pike perch (counting on a weight of 1 kg);
• 2 liters of water;
• 60 g of gelatin (this is 2.5 tablespoons);
• 1 carrot and 1 onion;
• greens for decoration;
• 10 quail eggs also for decoration;
• 1-2 tablespoons of green peas;
• 1 lemon;
• salt and spices - at your discretion.

To prepare the dish, we will act like this:

Step 1. Prepare all the ingredients, gut the fish, rinse the vegetables. If the pike perch was frozen, and not chilled, it must be thawed by simply holding it at room temperature for 5-6 hours.

Another option is to put it in cool water (2 liters per kg of carcass) and add 2 tablespoons of salt to it. Thanks to this, the meat is salted well and, moreover, all the useful minerals remain in it.

Step 2. Now you need to cut the carcass into portioned pieces of the same size.

Step 3. Fill the fish with 2 liters of water, and also put the peeled vegetables and cook for 15 minutes after boiling. Remove all foam and add spices at the same time.

Step 4. It is very important that the pieces remain intact - the meat is very tender and can easily fall apart into its component parts. To do this, you need to cook them for no more than the specified time, and then carefully remove them onto a plate.

Step 5. Meanwhile, soak 60 g of gelatin in 2 glasses of cool water or completely cooled broth. It is important to stir it very well and wait from half an hour to 60 minutes.

At the same time, you can cut carrots into flowers, hard-boiled quail eggs in half. They also cut lemon into thin slices, chop greens and lay out green peas.

Step 6. Add the swollen gelatin to the broth cooled and strained through cheesecloth or a fine sieve, then heat it over medium heat and stir again. It is in no case necessary to bring to a boil - otherwise, aspic from pike perch simply will not work.

The broth is allowed to cool, after which the components neatly laid out on a dish are poured into it. Then it is cooled in the refrigerator for 3-4 hours.

Jellied pike with gelatin

Let's prepare the jellied pike for the festive table according to the recipe with gelatin.

We need the following components:

• pike - 1 or 2 small fish;
• water - 2 liters;
• gelatin - 60-80 g;
• onions and carrots - 1 each;
• half a lemon for decoration;
• greens for serving; salt and spices - at your discretion.

The principle of making pike jellied according to this step-by-step recipe with a photo is exactly the same - you need to get a strong broth with gelatin and then pour and decorate the dish. However, there are certain tricks related to serving.

We will act like this:

Step 1. We wash the pike, clean it, remove the gills and immediately cut it into portioned pieces 3-4 cm thick.

Step 2. Bring these pieces to a boil in a saucepan along with the vegetables. Then you need to cook from a boil for another 15-20 minutes - over low heat.

Step 3. In the meantime, fill the gelatin with cold water so that it swells. And we take out the pieces of fish and vegetables from the pan.

A very important point - the fish should not be overcooked. The pike pulp should retain its consistency, therefore, boil this fish after boiling for no more than 20 minutes.

Step 4. Cool the broth a little, reduce the heat to the lowest possible. We introduce gelatin and, stirring thoroughly, let the broth brew for another 10 minutes. At the same time, it cannot be brought to a boil, otherwise all the gelatin will collapse.

Step 5. So, there is not much left: take the fish, remove the onion completely, and cut the carrots into flowers or slices. We lay out all the components of the future aspic along with sprigs of herbs along the bottom of the plate.

Step 5. Gently pour the liquid on top (broth with gelatin), then let it stand for a while so that steam stops coming from the dish. Put it in the refrigerator for 1-2 hours and forget. And after this time, the fish jellied can already be served on the table.

Jellied sea fish: a recipe for pink salmon with gelatin

Fish does not provide as much collagen as, for example, pork legs. But the head of pink salmon contains a certain amount of sticky substances, which create the correct consistency of the finished product.

However, it will not be superfluous to add gelatin when preparing aspic with pink salmon - then the dish will definitely work out.

Let's take the components in the following quantities:

• 2 liters of water;
• pink salmon fish (head and several pieces of pulp) - only 650-700 g;
• gelatin - 30 g per liter of water (only 60 g will be needed);
• carrots - 1 piece;
• onion - 1 piece;
• 3 tablespoons of green peas;
• bay leaf, pepper, salt and other spices - at your discretion;
• 2 chicken eggs (pre-cooked hard boiled).

To make pink salmon jellied, we will reproduce the classic recipe with explanations in the form of a photo.

How to cook pink salmon jellied - recipe with photo step by step:

Step 1. Prepare all the ingredients: cut the fish and cut into pieces, rinse and peel the vegetables. Only the gills need to be removed from the head of the pink salmon - everything else will be useful for the broth.

Step 2. Cook the broth: put the fish and vegetables in cold water and quickly bring to a boil, and then cook over medium heat for another 30 minutes. The water should boil very weakly at this time.

Be sure to remove all the foam - then the aspic will turn out to be beautiful and transparent. Do not forget about peppercorns and bay leaves, adding them during the cooking process.

Step 3. Meanwhile, cook hard boiled eggs. So that the shell does not burst ahead of time, the water must be abundantly salted during cooking.

Step 4. At the same time, we prepare the gelatin: dissolve 30 g of gelatin in 1.5 glasses of cool water and stir very thoroughly. Then we leave in a cool (but not cold) place for an hour.

Step 5. In the meantime, we filter the resulting broth, discard the onions, and simply put the carrots and fish on a plate - they should cool down. Pink salmon can be crumbled into small pieces of the same size, as shown in the photo.

Step 6. Cut the carrots into flowers (circles are made first, and then 4-5 corners are cut out of them).

Step 7. The eggs are cut in half. You can put a circle of carrots on the center of each half, or add green peas as well - it will be tastier and more beautiful this way.

Step 8. Now pour the swollen gelatin into the broth and heat it up a little, stirring thoroughly. In no case should you bring it to a boil: as soon as the gelatin has dissolved, you can remove it from the heat.

Fill the fish and vegetable composition with liquid. A great addition is to decorate the jellied fish with shrimps (as in the photo).

Step 10. It remains only to wait 3-4 hours. First, the dish cools down to room temperature, after which it is removed to the refrigerator. In a word, in the morning or in the evening, you are guaranteed to get the most delicious aspic from pink salmon.

Jellied fish: a step-by-step recipe without gelatin

But what if you want to cook aspic from fish without gelatin and at the same time worry that it will not solidify? The secret is very simple: there is enough natural gelling substance in the head and spine of the fish.

Therefore, you need to cook a very rich and strong fish broth - certainly with the head and backbone, and then you will not need gelatin for aspic. But if you only have fish fillets - be prepared for the aspic will not freeze.

We will tell you how to make aspic from pike perch without gelatin - a simple step-by-step recipe with a photo is given below.

This time, let's take the ingredients:

• pike perch carcass with head and tail - 1.5-2 kg;
• additionally fish ridges, tails and heads of other river fish: grass carp, bream, carp, catfish, carp;
• water - 2 liters;
• carrots - 1-2 pcs.;
• celery root - 1 pc .;
• parsley root - to taste;
• onions - 1-2 pcs.;
• bay leaf - to taste;
• parsley and celery for garnish;
• salt and spices to taste.

ADVICE

To prepare jellied pike perch without gelatin, you need to take fish heads, tails and fins of river fish. Saltwater fish is not suitable for such a jellied fish.

Recipe for jellied fish without gelatin (pike perch) step by step:

Step 1. Thoroughly wash and clean the fish carcass, remove the fins, tail, head, from which we must cut out the gills. We don’t throw away everything except the gills. Put tails, fins, heads and ridges of pike perch and other fish in a saucepan and fill with water.

Bring the contents of the pan to a boil and then periodically remove the resulting foam during the cooking process.

Step 2. Peel the vegetables and roots, chop coarsely or three on a grater and fry in a pan without adding oil. And now we put fried carrots, onions, celery and parsley roots in a saucepan with fish offal. We make a minimum heat, lightly salt and pepper the broth and cook it for 1.5-2 hours.

Step 3. By the time all the gelling substances from the fish ridges and heads have boiled down and the broth has decreased in volume, remove the broth from the stove. We take cheesecloth or a sieve and filter the broth, and discard the onions, roots, bones, ridges and heads of the fish.

Leave the carrots for decoration.

Step 4. Put bay leaf, spices and salt to taste in our rich fish broth (by that time its volume will be reduced by half), and put the pan on the fire again. When the broth boils, add the chopped pike perch fillet and cook from a boil for no more than 20 minutes.

Step 5. Remove the pan from the heat, let it cool slightly. We take the fish out of the broth, put it in a jellied dish or in portioned forms and decorate.

Here we give full scope to imagination and creativity: carrot slices, eggs (you can chicken or quail), lemon, olives and fresh herbs. A special chic is to decorate pike perch aspic with red caviar (as in the photo).

Step 6. Strain the broth again (you can also lighten it with egg white) and fill it with the prepared fish. For complete solidification of aspic without gelatin, it will take a day in the cold.

Jellied fish for the New Year's table

It's time to think about the menu for the New Year's table, friends! Agree that it is impossible to imagine our festive table without aspic - someone loves aspic, someone loves aspic. And of course, the always welcome guest on the table is jellied fish.

How to quickly prepare a delicious aspic from fish for the New Year - watch the video.

Bon Appetit!

Chicken jellied can be prepared at least every day, but it is not a shame to serve it on a holiday. Then you can combine tasty and healthy not only on weekdays. Chicken jellied can be prepared at least every day, but it is not a shame to serve on a holiday. Then you can combine tasty with healthy, because compared to pork, chicken is a much softer and low-calorie dietary option.

However, not everyone knows the recipe for this chicken dish. Correcting injustice. How to make chicken aspic, what ingredients you need, as well as a step-by-step recipe with a photo in detail - you will find all this further. First, a simple basic recipe is the basis for all others. Then - his version: chicken jellied platter in layers. In between - tips and tricks.

Ingredients for a jellied recipe

• chicken quarter, fillet, drumstick or thigh - 1-3 pcs.
• clean water - 1.2 l
• gelatin, instant - 30 g
• onion, small - 1 pc.
• small carrots - 1 pc.
• garlic - 3 cloves
• salt to taste
• black pepper (can be ground, can be peas) - to taste
• allspice - several peas
• bay leaf - 2 leaves

How to make chicken aspic

Put the pot on fire, add water and salt. Wash the chicken, place in a saucepan and cook until boiling. Drain the broth and pour in clean water. Salt again.

Peel and rinse the onion and carrots under water. Cut into quarters and cook with broth. Add garlic, black pepper, allspice, bay leaf squeezed out in a garlic bowl to a saucepan. Chicken aspic loves rich broth!

When the chicken is cooked, strain the broth, remove the chicken. Cool the broth, pour gelatin into it and stir.

When the chicken has cooled slightly, separate the meat from the bones, remove the skin and cut into pieces.

Slice the carrots as well.

Put the chicken and carrots in the broth and stir, pour into a container and refrigerate until it solidifies.

The capacity can be a deep round plate if you want the aspic to have a beautiful shape.

Then it can be sliced. Serve the chicken aspic with mustard, horseradish, ketchup and herbs.

If you are making chicken aspic for the first time

2 Stir the gelatin powder into the broth as thoroughly as possible. You can jell in any form: in whatever form you fill, this will be your aspic. An interesting form of jellied chicken with chicken is obtained if you cook it in plastic molds "a la muffins": hearts, stars, Christmas trees - but as you like, jellied can freeze. But if the forms are too small, the ingredients must be crushed especially carefully.

3 There are many recipes for chicken aspic: whatever the hostess, the recipe. I tried jellied meat with green peas and even beets. So free will, and experiments - paradise. We can talk about a rich assortment if you add corn, cranberries, mushrooms, broccoli to the chicken (just not all at once!). Seasonings can also be juggled by adding or removing fresh sprigs of thyme, celery, rosemary: the Greeks cook with thyme, the French cook with rosemary.

4 Do not put hot mass in the refrigerator! Wait for the broth to cool, cover it with a lid or foil, and send the chicken aspic for final freezing. However, you can immediately take it out into the cold, for example, on the balcony.

5 To make it easier to remove the jellied from the mold, immerse it in hot water for a couple of seconds, then it will easily slip out of its captivity, retaining its impeccable "original" shape.

Chicken aspic in portioned cups

Another option is chicken aspic in portioned cups: revision of the first recipe, its upgrade. 2 differences: it is a jellied assortment in layers, served in portioned glasses. It is convenient, beautiful, guests always like it.

Cheese and tomatoes were added to the ingredients listed above for the chicken aspic recipe.

It is necessary to start, as it should be, with the preparation of the broth. Cook chicken broth with onions and carrots, adding spices and salt. It will come in very handy.

Then strain and pour the required amount of broth into a bowl to add gelatin.

The correct ratio of broth and gelatin is as follows: for 300 ml of liquid, 1 tbsp is required. l. an instant gelling powder.

Cool the chicken thigh, remove the skin, remove the fat, and separate the meat from the bone. Cut it into cubes, then divide the mass into 2 parts. Place half into a glass.

Wash the tomato and cut into slices. Place it on top of the chicken, spreading out the pieces.

Grate hard cheese on a coarse grater. Pour it into a glass.

Cut the carrots boiled in the broth into slices and place on top of the cheese.

The last layer of aspic is chicken meat, which must be carefully poured over with hot jellied broth. Now you can put it in the refrigerator.

But that's all, actually. Assorted chicken fillet in layers in portioned cups is ready. You can serve.

Note... Cheese is suitable for any fat content and salinity. Good cheese will add spice to the dish.

Options for "layers" and serving aspic

The main ingredient is, of course, chicken. In the pictures:

• Jellied with spinach and bell peppers.
• Jellied with ham and olives.
• Jellied with beets and walnuts.

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 pc.
• 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 put the pieces 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 transparent.

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 the 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 over 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 is 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 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 aspic. 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 that it was either 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 aspic is cut across, and all its layers become visible.

But aspic can be served directly on the table 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 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 for 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 jellies better. Then use more broth and more gelatin. Or less fish.

• Fish - 800g.
• Small carrots - 1 pc.
• Medium onions - 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 on 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 seized (in winter this happens quickly on the balcony), we spread the 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.

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 filler "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 mold. 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 cook 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, remove it from 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 greenery 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 silicone molds for fish.

Bon Appetit!