Fish aspic is always decorated with great taste with various vegetables and herbs. However, this art must be learned; you should start with basic skills in preparing broth and choosing fish to go with it. There are two criteria for its correct preparation: the required richness and stickiness, as well as transparency. This is not difficult to achieve, provided that you are sufficiently informed on this issue. We will give some cooking tips and recipes in this article in a brief form, for greater convenience.

The benefits of aspic

The success of fish aspic in the question “which fish is best for aspic?” In fact, you should not underestimate this food product, because many people choose only pieces of fish from aspic, but in vain. Natural gelatin contains 18 essential amino acids, including glycine, alanine and aspartic acids, which are difficult to get from regular food unless you take a multivitamin.

Thus, the direct beneficial effects of consuming aspic are obvious: immunity and mental activity are increased, the nervous system and heart muscle are strengthened, joint mobility and muscle strength are increased.

How to choose fish for aspic

The short answer is that any fish is quite suitable for this very aesthetic and appetizing dish. But the whole question is whether to add gelatin or not, and if you add, how much, because its ability to release collagen into the broth depends on the different type of fish.

The types of fish richest in this substance are:

Pike perch, sturgeon, bream, carp, cod, stellate sturgeon, perch, hake, trout, salmon, salmon, chum salmon and many others.

It should be remembered that there is especially a lot of collagen in connective fibers, tendons, ligaments, skin, scales, cartilage, bones, and the head, which is very important for your fish aspic (which fish is best for aspic) to turn out flawless. Therefore, when purchasing fish for aspic, stock up on this so-called “recycled material”, which is sold separately in the markets.

Then you will not need to add gelatin to the boiled broth.

However, you should thoroughly rinse all the “waste” and remove the gills from the head with a sharp knife, this is a very important point, otherwise the broth will be incredibly bitter, and your aspic will fall under the well-known definition of “what disgusting”.

Jellied without adding gelatin

Ingredients:
- fish – 600 g,
- small fish (platva, ruffs, etc.) - 400 g,
- vodka – 1 tbsp.
- onion – 2 heads,
- carrots – 1 piece,
- eggs – 3 pcs.,
- allspice peas,
- green beans – 100 g,
- parsley - a few sprigs,
- Bay leaf,
- salt.

Preparation:
Let us immediately note that small fish, which is the best option for preparing a rich fish broth, can easily be replaced with fish “waste”, such as tails, heads, fins and even scales removed from fish.

So, we start preparing aspic from fish (which fish is best for aspic - the answer to the question will be below), by preparing all fish products, freeing large fish from scales, heads, tails, fins, which we do not throw away, and entrails, this is the only , which we get rid of, in addition, do not forget to cut out and throw away the gills.

Next, you should cut the fish so that you carefully remove all the bones without damaging the integrity of the fillet. To do this, we first cut the fish lengthwise with a sharp knife on both sides, freeing the ridge, then remove the bones from the fillet; you can use tweezers for this procedure. Another important tip is that it is better not to remove the skin from the fish fillet, this is if you want to prepare a beautiful aspic with large whole pieces.

However, you can prepare aspic with small pieces of fish fillet, you can decorate both colorfully and effectively, the choice is yours.

Having finished with the large fish, we proceed to clean the small fish, for which we simply wash it and clean it of the entrails.

Now, put all the prepared fish in a spacious container and fill it with 2.5 liters of water, bring it to a boil and reduce the heat. Salt the broth and cook for ten minutes, then carefully remove the fish fillet, place it on a dish, and continue to cook the broth for another hour and a half over low heat.

Half an hour before the end of cooking, pour vodka into the broth for fish aspic (what kind of fish is best for aspic, that’s what we use for the recipe), let the alcohol evaporate, and the delicate aroma and spicy zest will remain. At the same time as the vodka, add onions, whole heads, carrots, green beans, peppers and bay leaves into the broth.

During cooking, the amount of broth will noticeably decrease, almost by half, remove the vegetables, throw away the onions, leave the carrots and beans for decoration, and cook the eggs separately.

The broth should be cooled slightly and strained without stirring. To do this, put a soft cotton cloth folded in half on a colander, place it in a prepared container of the appropriate diameter, and carefully pour the fish broth into the colander in a thin stream.

So, we have done the main work, now the most enjoyable creative part of preparing the aspic remains. We decide what containers to pour it into, these can be transparent tall and small glass glasses, various muffin tins, bowls and bowls, glass and porcelain, dishes, etc., the options are simply endless.

While the broth is cooling, we prepare the vegetables; here it is important not to overload the aspic with them; nevertheless, the beauty of the frozen transparent broth should only be slightly emphasized by them. Cut the carrots and eggs into shapes and leave them ready.

If the broth for fish aspic (and we will tell you which fish is better for aspic later) has already begun to “set”, fill the prepared forms with it halfway and put them in the refrigerator for further hardening.

We cut the cooled fish fillet at our discretion, place it in molds on the frozen broth, lay out the cooked vegetables and eggs, and also put in a few parsley leaves.

By the way, it is better not to put lemon slices in the broth; this can make the aspic slightly bitter; it is better to use lemon for serving, placing it in slices on a dish along with the olives. Fill the entire resulting “ikebana” with the remaining broth and send it back into the cold to harden. It is important that the aspic does not freeze under any circumstances, otherwise all your work will be in vain, the broth will not harden. That's it, your aspic is ready!

How to clarify fish broth

However, it may happen that the broth is not transparent enough, then for the beauty and effectiveness of serving aspic, the broth should be clarified.

There are several ways to do this, we will share some of them, for the sake of completeness, so that you do not have to waste time on additional searches for information on this issue.

The method for clarifying the broth is as follows:
- mix 1 tbsp. vinegar 3% with three egg whites, lightly beat this mixture;
- pour the resulting mixture into slightly cooled broth, taken in an amount of approximately one liter;
- bring the broth with the vinegar mixture to a boil, skimming off the foam, turn off the heat;
- keep the broth for fish aspic in this form (which fish is best to use for aspic is up to you), 30 minutes, then filter as described above.

Jellied with gelatin

Ingredients:
- pike perch – 600 g,
- gelatin – 40 g + 10 g,
- onion – 2 heads,
- carrots – 2 pcs.,
- cranberries – 200 g,
- canned corn – ½ can,
- green peas – ½ jar;
- allspice,
- Bay leaf,
- sour cream – 2 tbsp.,
- red caviar, for decoration,
- salt.

Preparation:
The most important difference in preparing aspic with gelatin from aspic without gelatin is the reduced cooking time of the broth, and in addition, the absence of the need to search for “fish waste” or small fish. You just buy your favorite fish and gelatin and go make aspic.

First, soak the gelatin to mix with the broth for fish aspic (which fish is best for aspic), according to the instructions that you have on the purchased package.

So, we prepare the fish as described above, wash and clean it, and also separate the fillets. We don’t touch the fillet yet, but fill in everything that has been cleaned, except for the entrails and gills, with water in the amount of 1.5 liters and put on the fire, bring to a boil, skimming off the foam, reduce the heat and cook for 20 minutes.

After the broth has been boiled for this time, add salt and add fish fillet, carrots, whole onions, as well as spices, sweet peas, bay leaves and cook for about ten more minutes, turn off the heat. We remove the fish fillet and carrots, leave them to cool, and continue to prepare the dish with the broth.

We strain the broth as described above, if necessary, we clarify it, but only after we have strained it.

We dilute gelatin, 40 g, in hot broth and leave to cool slightly.

Mix sour cream with swollen gelatin in the amount of the remaining 10 g, heat, but do not boil, leave to cool.

In the molds for fish aspic (which fish is best for aspic is up to you), first lay out the sour cream and gelatin, let it harden completely, then pour a layer of broth with gelatin, also let it harden, this whole structure should take up less than half of the total volume.

Now, lay out the pieces of fish fillet, pre-cut and all the prepared vegetables, along with carrot cubes, pour in the broth, which is beginning to harden. In such a thick broth, the vegetables are beautifully distributed, creating a bright picture.

After hardening, turn the molds over, white side up, and place red caviar on them; we serve such a spectacular, tasty and healthy dish to the festive table. For everyday life or for a more simplified version, we do all the same work, excluding sour cream and caviar. Bon appetit!

Today we will prepare a wonderful appetizer that everyone, without exception, likes. Anyone can cope with preparing fish aspic, so no need to worry. The only downside is that you have to wait until everything hardens thoroughly in the refrigerator. But believe me, it's worth it!

To prepare the aspic, you will need fish stock. You can use ready-made or cook it. Boil peeled fish slices with vegetables in it. Then strain everything and put it in the mold. Pour the broth on top and put it all in the refrigerator until the morning.

Fish aspic with gelatin added

Cooking time

calorie content per 100 grams

According to this recipe, the dish turns out to be very bright and quite filling. If this is what you have been looking for for a long time, save it quickly!

How to cook:

Tip: if you use regular chicken eggs, you need to cut them into rings.

Jellied with red fish

An even more daring option! Lots of vegetables and spices, and as a result - an unforgettable result!

It will take 50 minutes to cook.

One serving contains 20 calories.

How to cook:

1. Wash the fish thoroughly, peel off the scales and cut off the skin.
2. Next, open the belly and gut all the insides.
3. Wash the inside of the carcass and cut the fish into two fillets.
4. Remove bones and wash again in cold water.
5. Place the fillet in a saucepan and add water.
6. Peel the carrots and add to the fish.
7. Peel the onion and also place it in a saucepan with water.
8. Peel the celery root and place it whole with the fish.
9. Add bay leaves, allspice and black peas.
10. Remove to the stove and let it boil.
11. During this time, add water to the gelatin and allow it to swell.
12. Cook the broth for about half an hour, then remove from heat.
13. Remove the fish and all other ingredients and cool.
14. Disassemble the fillet into fibers, cut the carrots into rings, and celery into cubes.
15. Strain the broth and mix with gelatin.
16. Wash the celery stalk and cut into rings.
17. Chop the dill and place it in a mold along with carrots and chopped celery root and stalk.
18. Place pieces of fish on top and pour broth over everything.
19. Place in the refrigerator until completely frozen.

Tip: to keep the aspic fresh, use mint instead of dill.

How to cook in a slow cooker

The good thing about a multicooker is that it will definitely take care of the contents, and nothing will definitely go bad. That is why we advise you to cook aspic in it, if possible. So you can take a little nap while dinner is being prepared.

It will take 3 hours to cook.

One serving contains 36 calories.

How to cook:

1. Wash the catfish head and, if large, cut it in half.
2. Place in a slow cooker.
3. Peel and wash the carrots and onions and place in a bowl.
4. Add spices, allspice, bay leaves, salt, red pepper.
5. Pour in water and cook everything in soup mode for a quarter of an hour.
6. When the time has passed, turn on the extinguishing mode for two hours.
7. After this, cool the broth, strain and return it in its “pure” form to the bowl.
8. Clean the fish and cut into cubes, place in the broth.
9. Cook in soup mode for another twenty minutes.
10. Then remove the fish and separate it into fibers.
11. Chop the parsley after washing it first.
12. Cut the carrots into rings too.
13. Place it in the mold along with parsley and fish.
14. Pour in the broth and refrigerate until set.

Tip: if you are worried that the dish will not harden, use gelatin.

Fish aspic without gelatin

Believe it or not, even without gelatin you can get a tasty and proper fish aspic. It will take less than an hour to cook and wait all night, but the effort is worth the results.

It will take 45 minutes to cook.

One serving contains 69 calories.

How to cook:

1. Peel the parsley root and set it aside, do the same with the celery.
2. Wash and peel the carrots, cut into rings.
3. Clean the fish from scales, skin and bones.
4. Check for bones, wash and cut into slices.
5. Place the head and tail in a saucepan and cover with water.
6. Remove to the stove and let it come to a boil.
7. After this, remove the head and tail, add salt and pepper.
8. Add celery root, parsley root and bay leaves.
9. Place slices of cleaned fillet there.
10. Remove to the stove and after fifteen minutes add the carrots.
11. Cook for the same amount of time.
12. During this time, peel, cool and cut into rings.
13. When time has passed, turn off the broth, remove everything from it, and strain.
14. Set the meat aside; the roots and bay leaves can be discarded.
15. Place carrots, egg rings, fish and herbs into the pan.
16. Pour the broth on top and put it in the refrigerator until completely frozen.

Tip: You can use corn or bell peppers for brightness.

You can add a variety of ingredients to the filling that you like. This can be canned peas or beans, capers, corn, mushrooms, sweet peppers (but also boil them until soft in the broth), etc.

If you want a bright filling, use the necessary spices for this: turmeric, paprika, saffron and the like. You can also use vegetable juice.

It's not only tasty, but also healthy! Be sure to try it, especially since we have an incredibly quick cooking option. Each of you can definitely handle it.

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

Jelly from cut fish, cooked in a slow cooker.

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

Jellied fish in the shape of... a fish.

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.

Fish aspic with gelatin.

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.

Jellied silver carp river fish.

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

Probably, every housewife thinks over the holiday menu for the table long before X-day. This rule especially applies to the most magical night of the year - New Year. Every time you want something interesting, unusual and beautiful, you want to surprise everyone. And, perhaps, one of such dishes can confidently be called fish aspic.

The history of aspic began in the 19th century. There are 2 legends about the appearance of this dish. According to the first version, a French cook (and at that time they were often invited to Russia) observed how servants collected leftover food after banquets, chopped it up, poured it with broth and put it in the cold. The cook modernized the dish, using meat, poultry and fish as a base, with the addition of herbs and vegetables. This is how the aspic appeared.

According to another version, the same French chefs, whom rich people brought to Russia, modified local dishes, preparing something new. So the base of the aspic was jelly, but the French worked hard to achieve transparency of the broth, and they did not crush the base of the dish, as in Russian jellied meat, but left it in rather large pieces, garnished with all kinds of vegetables and herbs.

Whichever legend turns out to be true, the end result is the same: fish aspic is an unusually tender, beautiful and tasty dish, without which it is difficult to imagine a New Year’s table. Therefore, if you want to surprise your guests, use one of the recipes below.

Jellied fish Pike perch - a simple step-by-step recipe with photos

Pike perch is one of the most successful fish options for aspic. It is quite elastic, not very bony, and at the same time unusually tender. You won’t spend a lot of time processing the fish, which is also very convenient. In addition, it is very healthy: a large amount of amino acids and an almost complete absence of fat makes this fish desirable even on the dietary table. And the set of ingredients for this dish is very simple: everything you need can be bought at the nearest store for a very reasonable price. The classic recipe can be varied with additional vegetables and seasoning as you wish.

You will need:

• gelatin bag 1 pc.;
• pike perch fish – 0.7 kg (it is more convenient to buy the tail part);
• eggs – 3-5 pcs.;
• water 1 liter for broth plus for diluting gelatin;
• spices for fish soup or any other spices to taste;
• salt to taste.

Cooking stages.

1. First of all, dilute the gelatin according to the instructions on the package.

2. Rinse the fish and dry with a paper towel. Fill with a liter of water, add salt and spices and send to cook on the stove. After the water boils, cook the fish for no more than a quarter of an hour so that it does not overcook (the exact time depends on the size of the piece).

3. Remove the pike perch and let it cool.

4. Meanwhile, pour the gelatin into the fish broth and stir well. Add spices or salt if necessary.

5. Bring the broth to almost a boil and strain it through cheesecloth.

6. Using a sharp knife, carefully separate the fish into 2 parts (if you have a tail) and remove the main bone. Cut each half into fairly narrow strips.

7. Peel the pre-boiled hard-boiled eggs and cut them into slices.

8. Take a bowl for aspic and pour 1 ladle of broth into it. Place pieces of fish into the mold, imitating the petals of a flower. Place an egg slice, yolk side down, between the fish. Pour in the broth and refrigerate for at least a couple of hours.

9. Remove the aspic from the refrigerator and run a knife around the perimeter so that it comes away from the walls. Cover the pan with an appropriately sized dish and carefully but quickly invert. A prerequisite is the correct choice of dishes: the aspic should lie flat in it and not bend.

Cut the finished dish into pieces, garnish with herbs and serve. A very tender and tasty fish aspic will decorate the New Year's table and will delight all your loved ones and guests.

How to make festive salmon jellied

Salmon is one of the most delicious and healthy fish. The most delicate consistency, amazing aroma and unusually deep taste distinguish it from its peers. It's hard to find a person who doesn't love salmon. In addition, it has a lot of useful properties, and its beautiful appearance makes any dish with the addition of this fish a decoration for the holiday table. To make the fish aspic even more beautiful, you can work on unusual cutting of the accompanying vegetables. This can be done using special tools or a regular knife.

Ingredients:

• salmon (back) – 0.5 kg;
• tail, fins and head of salmon for cooking broth;
• lemon – 0.5 pcs.;
• carrots – 1-2 pcs.;
• quail eggs – 7-10 pcs.;
• onion – 1 pc.;
• gelatin bag – 1 pc.;
• bay leaf – 2-3 leaves;
• water 1 l. for broth;
• water for diluting gelatin;
• salt to taste.

Cooking stages.

1. Rinse the fish under water and dry with a paper towel. If you have a whole carcass, cut off the head, tail and fins.

2. Peel the onions and carrots. 3. Transfer the parts of the fish for cooking the broth into a saucepan, add a liter of cold water, add a little salt, add pepper, bay leaf and vegetables, and send to the fire. Skim off foam if necessary. Cook the broth after boiling for about 20-30 minutes.

4. Meanwhile, dilute the gelatin according to the instructions on the package.

5. Separate the back part of the fish from the carcass and cut into portions. Remove the skin with a special tool. Be sure to remove all seeds. There aren't many of them in salmon, so you won't have any problems.

6. After the broth is ready, remove the fish parts and onions and carrots. In the same broth, add pieces of salmon, from which the resulting aspic will be made. Cook for approximately 5-10 minutes depending on size.

7. Strain the broth through cheesecloth and let it cool to about 60 degrees.

8. While the broth and salmon are cooling, cut the lemon and carrots into thin rings. Using special tools or a simple knife, you can give them any shape: stars, flowers, and so on.

9. Peel the pre-boiled hard-boiled eggs and cut them in half. 10. Add diluted gelatin to the slightly cooled broth and stir thoroughly.

11. Choose a form where the aspic will harden. These can be small bowls or one large dish. Pour a ladle of broth with gelatin into the mold and let it set. If the bowl is large, you can pour in 2-3 ladles.

12. After the bottom layer has hardened slightly, lay out all the ingredients. Please note that after cooking, what will now be at the bottom will be at the top. Create a beautiful still life of carrots, lemon, eggs and fish. Place the eggs with the yolks down.

13. Pour in the broth until it slightly covers the ingredients. After the aspic has set slightly, pour out the remaining broth and put it in the refrigerator to harden for several hours.

14. After the specified time has passed, remove the finished dish from the refrigerator. Cover the bowl with aspic in a suitable dish, on which you will serve your masterpiece on the table. Turn over quickly but carefully. If you are going to serve it in a nice plate or mold, there is no need to turn it over. Serve the jellied fish in portions, garnished with herbs.

To prepare delicious jellied silver carp without using gelatin, you need to take a large carcass of at least 5 kg. The head of this fish contains a special substance, which, released during cooking, will subsequently help the dish harden without additional ingredients. Cooking jellied meat will take longer than aspic. But for those who don't like gelatin, this is a great option. Be sure to follow the recipe: When preparing the fish, remove the gills. Make sure that not even a small particle remains, otherwise the broth may turn out bitter and cloudy. Celery is used in preparation. Even if you don’t like it, don’t ignore it: its taste will be almost unnoticeable, but thanks to this plant the broth will be light and as transparent as possible.

Required:

• silver carp whole carcass – 5 kg;
• water – 4 l;
• onion – 1 pc.;
• carrots – 2 pcs.;
• bay leaf – 3 -4 pcs.;
• celery root - 1 ring;
• dill – 1 bunch;
• allspice peas to taste;
• black peppercorns to taste;
• salt to taste.

Cooking stages.

1. Cut the fish into pieces: separate the ridge, tail and head. Remove eyes and gills. Rinse everything thoroughly with cold water. If time permits, soak in water for about 1.5 hours.

2. Place the silver carp in a saucepan and cover with water. Bring to a boil and reduce heat to low. Add pre-prepared celery, onions and carrots. Skim off foam if necessary. Simmer with the lid half open - this is important.

3. After about 1.5-2 hours, add bay leaf, pepper and salt. You can remove the carrots from the broth.

4. After another 1.5-2 hours, when you see that the pulp easily comes away from the bone, remove the pan from the heat. Place the fish meat in a separate plate, and strain the broth through cheesecloth.

5. When the silver carp has cooled sufficiently, separate the flesh from the bone. You can chop large pieces of fish or leave them whole - it all depends on your desire.

6. Cut the carrots from the broth into rings. You can use a special device or knife to make the slices beautiful.

7. Pour the broth into small molds. Add fish, carrots and parsley sprigs (pre-washed and dried) to each.

Place the prepared fish jellied meat in the refrigerator overnight. Serve in portions. Remove the fish aspic from each mold and cut into pieces as desired.

This is a truly winter dish that will be the main decoration of the New Year's table. Jellied pike is not only very tasty, but also a very beautiful dish. Unlike many recipes, where the main ingredients are usually identical, this aspic has a more diverse composition of products. They not only add new notes of taste, but also make the dish truly beautiful. And even those who are on a diet will like the choice of this particular fish: pike meat contains a large amount of protein with an almost complete absence of fat. Therefore, if you eat pike aspic, you are unlikely to gain weight. In addition, fish has antibacterial properties and strengthens the immune system.

You will need:

• whole pike – 700 gr.;
• water 1.5 l.;
• eggs – 4 pcs.;
• cherry tomatoes – 8 pcs.;
• canned peas – 0.5 cans;
• greens – 1 bunch;
• onion – 1 pc.;
• carrots – 1 pc.;
• lemon – 1 pc.;
• gelatin – 1 packet;
• laurel leaf – 2-3 pcs.;
• black peppercorns to taste;
• salt to taste.

Cooking stages.

1. Dilute gelatin according to instructions.

2. Separate the head, fins and tail. Remove the gills. Cut the fish into portions and rinse thoroughly.

3. Place the fish in a saucepan, add pre-peeled onions and carrots. Fill with water and put on fire. Salt, add pepper and bay leaf.

4. Bring the water to a boil, reduce the heat and simmer the fish until cooked. Skim off foam if necessary.

5. Add fish and vegetables and leave to cool. Pour the broth through cheesecloth or a fine sieve.

6. Remove the bones from the fish and place in the pan.

7. Peel pre-cooked eggs and cut into quarters. Place in the pan with the fish, yolks down. Place sprigs of greenery between the pieces of pike.

8. Cut the tomatoes into halves and also add to the fish. Cut the carrots into thin rings and decorate the fish.

9. Place lemon rings on top of the fish and sprinkle with green peas.

10. Pour gelatin into the broth and stir well. Pour over the decorated fish and place in the refrigerator until completely frozen.

11. Remove the finished fish aspic from the refrigerator, run a knife around the perimeter so that the jelly comes away from the walls. Cover the pan with a suitable dish and quickly but carefully turn over.

Serve to the table, cutting into portions. It is advisable that each serving includes pieces of fish and vegetable decorations. Happy holidays!

Salmon is one of the most delicious red fish. Tender, quite fatty, it literally melts in your mouth. This fish is ideal for both hot and cold dishes. In addition to taste, it is also very useful for people of all ages. One of the advantages of salmon is that it is almost impossible to spoil it when cooking. To prepare the aspic, you need to use the tail part and the head. Since the dish is made without gelatin, you will need to cook the bones, fins and head for quite a long time so that the broth subsequently hardens. Salmon aspic according to this recipe is an excellent option for those who do not like to use gelatin. Of course, the dish is not cheap, but once a year everyone can afford it for the holiday table.

You will need:

• salmon head and tail – 500 gr.;
• water – 3 glasses;
• bay leaf – 1 pc.;
• onion – 1 pc.;
• black peppercorns – 5 pcs.;
• lemon – 0.5 pcs.;
• dill – 1 bunch;
• garlic – 2 cloves;
• salt to taste.

Cooking stages.

1. Rinse the salmon thoroughly in cold water. Separate the fins and remove the gills. Filet the fish, separating the flesh from the main bone and remove the skin.

2. Fill the bones, fins and head with 2-3 glasses of water - make sure that the fish is completely immersed in it. Throw a bay leaf into the pan. Put it on fire.

3. While the bones are cooking, remove all small (if you can call them that) bones from the salmon pulp. Skim off foam if necessary. After the water boils, add the prepared onion and garlic cloves, black pepper and salt. Turn the heat to low and simmer under a half-closed lid for 1.5 hours.

4. After 90 minutes, add the salmon pulp and cook until tender, from 3 to 10 minutes, depending on the size of the piece. Remove the broth from the heat, remove the fish pulp and leave everything to cool.

5. At this time, cut the lemon into thin slices. You can give it a certain shape or pattern using a knife or a special device.

6. Place the fish on plates in which you will serve the finished aspic. Whether or not to chop the pieces depends on your desire.

7. Pour broth through a fine sieve into the fish, garnish with lemon and herbs. After cooling completely, place the aspic in the refrigerator overnight.

Serve with horseradish, mustard or any white sauce to taste.

Fish aspic - Fish rose. Video recipe from Natalia Kim

And finally, I want to offer you a very interesting recipe for jellied fish, in which the main highlight is the presentation of the dish. It is prepared in small individual molds and a rosette of fish fillet is placed in each of them.

Jellied fish cannot be called an easy dish to prepare - you will have to put in a lot of effort to make it work. But it is during the preparation of this dish that you can show all your imagination in order not only to decorate the dish, but also to bring new notes of taste. With a little effort and creative improvisation, fish aspic will be the main dish on the festive New Year's table.

The quality of the broth, its aroma, and richness affect the final dish. If you go the simple route and dissolve gelling agents in water, fish aspic is unlikely to please you. There are concentrates in which gelatin is already mixed with seasonings and all kinds of flavor and color enhancers. My recipe is for supporters of natural products.

So, first we will cook a rich fish broth. Then we separate the tender meat, put it in a beautiful bowl, cover it with aromatic strained jelly and set it to harden for an hour and a half. That's it, the homemade fish aspic is ready.

Cooking time: 180 minutes / Number of servings: 8-10

Ingredients

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

Preparation

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I repeat, the secret of a 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 soaked in spices, roots and root vegetables, moderately seasoned with salt and is transparent. And when the catch is significant, the fish is meaty, fatty and good in any form, cooking becomes a pleasure.

It is difficult to spoil catfish, especially large ones. In fact, for boiled or baked catfish, you don’t need anything other than salt and hot pepper, even a drop of oil is optional. Catfish meat is not only tender, without the sharp aroma of freshwater fish, but also juicy and quite fatty. An additional bonus is that there are no small bones, and the fish itself is scaleless.

First of all, we cut the carcass, wash it in cold water, and remove the gills. If you cook in a pan, you can cut into steaks. We definitely use the tail and head.



Place a cut fish carcass, celery stalks, one or two carrots, peeled onions (to enhance the golden color of the broth, add additional onion peels), garlic, herbs, and spices into boiling water. They often salt it right away; I prefer it at the end of cooking.

There should be a lot of water, but since gelatin is present, it is easier to achieve the goal. Cover all components with water, bring to a boil again and simmer uncovered for 2-3 hours until the liquid has evaporated by half. Maintain moderate heat while bubbling constantly.



After the allotted time, the amount of liquid will decrease and the color will darken. If you haven't salted it yet, add salt. Taste it, adjust it to your liking, but with a little salting. If, after tasting, you decide that a particular spice is not enough, season now.

It is clear that after such a long cooking time, the white meat of the catfish separates from the bone on its own; it is ready. Finally, boil and immediately remove from heat.



For the purest jelly, you should strain the rich fish broth two or three times, preferably through several layers of gauze.

Usually there is too much broth. You can, of course, use it entirely. There are options for aspic with fish at the bottom of the plate under a tall transparent jelly or jelly mixed with vegetables and herbs.

I measure out 400-600 ml of strained broth, pour the rest into food containers and silicone muffin tins and freeze. I use this semi-finished product for fish soup or some gravy or sauces.



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



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



Fill with jelly mixture so as to completely cover the fish and decorative inclusions. After cooling to room temperature, place on the refrigerator shelf until hardened. After an hour we check, as a rule, the saturated broth has time to completely set.



As a result, our food supplies include frozen semi-finished fish broth and catfish jellied fish.

Before serving, leave the aspic with gelatin in the refrigerator and serve among appetizers and salads.