Today, for most Russians, squid, shrimp, octopus and other seafood are no longer an overseas delicacy, but a completely affordable basis for a day of many tasty and healthy dishes. Jellied with seafood is an easy-to-prepare, but at the same time spectacular and elegant cold appetizer with an interesting taste, which will certainly decorate any feast.

General cooking principles

The basis of the dish is pre-prepared (peeled and boiled) seafood. Pieces of boiled or fresh vegetables or herbs are added to them at the request and taste of the housewife. The prepared ingredients are laid out in plates or portioned molds, after which they are filled with broth with the addition of gelling components and left in the cold until completely solidified.

To prepare the filling for seafood aspic, you can use absolutely any seafood - shrimp, squid, octopus, scallops, mussels, lobster, crayfish, oysters, crab meat and even caviar. If you add fish to a dish as a filling, you should use boneless fillets of red or fatty white fish - with it the taste of the dish will be as rich as possible. Both fresh boiled and lightly salted fish are suitable for the base of the appetizer..

To prepare the broth, it is better to use vegetables, poultry, seafood or fish with low fat content because fatty varieties make the broth cloudy and opaque, which significantly spoils the appearance of the dish. If you still want to make aspic from fatty fish broth, after cooking the liquid should be strained through several layers of gauze. To improve the taste, various spices are added to the broth, and for quick hardening, gelling components (gelatin, agar-agar or pectin) are added.

This cold appetizer can be served in different ways - in one large plate, cut into portions and decorated with herbs, or in separate small molds. For original serving, eggshells, glasses, short glasses, cupcakes, cocotte makers, etc. are often used. This approach to preparing a dish allows you to end up with a tasty and beautiful dish, while saving a little food.

When serving, seafood aspic can be supplemented with horseradish, various sauces, and lemon juice. It is appropriate to put some olives, fresh herbs, lemon or lime slices on a plate with such an appetizer - these products will not only decorate the main dish, but will also successfully emphasize its original taste. The shelf life of aspic with seafood is 1-1.5 days, provided the temperature is maintained from 2 to 4 °C below zero, so it is not worth preparing such a dish for future use.

Seafood jellied recipe

Before forming the finished dish, all ingredients are brought to full readiness - seafood, vegetables, eggs are boiled, and greens are soaked in salted water or doused with boiling water. It is recommended to cook seafood for no more than 5 minutes, since with longer cooking, the most delicate sea meat becomes tough and tasteless.

• Time: 1 hour 20 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 91 kcal/100 grams.
• Cuisine: European.
• Difficulty: easy.

The broth for such an exotic jelly is prepared with the addition of aromatic roots and spicy spices, which gives the taste of the finished dish an unusually pleasant, most pronounced hue. To make the appetizer more beautiful and appetizing, you can add a little onion peel or turmeric powder to the broth during cooking.

Ingredients:

• fresh frozen fatty mackerel – 1 pc.;
• frozen squid – 250 g;
• parsley root – 30 g;
• stem or horse celery – 30 g;
• carrots – 1 pc.;
• olives – 5-6 pcs.;
• leaf parsley - 1 branch;
• bay leaf – 1-2 pcs.;
• allspice – 2-3 pcs.;
• salt - to taste;
• gelatin – 3 tbsp. l.;
• water – 1.4 l.

Cooking method:

1. Thaw the mackerel, gut it, and wash thoroughly. Leave the skin and bones and divide the fillet into 5-6 large pieces.
2. Pour the prepared fish with cold water (1.4 liters), put on medium heat, and bring to a boil. While heating the liquid, remove foam from its surface.
3. After boiling, add peeled carrots, celery and parsley root to the fish broth, add salt and spices to the broth. Cook at a gentle simmer for 15-20 minutes until the vegetables soften.
4. Clean the squid carcasses, free them from protein films and cartilage. Place whole into the pan with the fish. Boil over low heat for 4-5 minutes, then turn off the heat, and leave the broth with pieces of seafood and vegetables under the lid until it cools completely.
5. Soak the gelatin in 50 ml of cold water and let it swell. Then dissolve the gelatin lump in a water bath.
6. Using a slotted spoon, remove fish, squid, and vegetables from the cooled broth. Strain the liquid through cheesecloth, add the gelatin mass, stir thoroughly.
7. Remove the skin from the mackerel pieces, remove the bones, and disassemble the fillet into thin fibers. Cut the squid into thin shavings.
8. Place boiled pieces of root vegetables and olive rings on the bottom of a wide flat container. Place fish fibers, squid shavings, and parsley leaves on top.
9. Carefully pour in the broth in a thin stream and cover the fish and vegetable “filling” with the liquid. Place in the refrigerator for 5-6 hours.
10. Before serving, cut the prepared seafood aspic into portions and place on a flat plate covered with lettuce leaves. Decorate to your liking.

From sea cocktail

• Time: 40 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 88 kcal/100 grams.
• Purpose: cold appetizer.
• Cuisine: European.
• Difficulty: easy.

To prepare such a dish, you can use either a frozen set of seafood or a ready-made seafood cocktail, which is sold in cans. The second option is less hassle, and the taste of the dish does not change at all. A special highlight of the appetizer is given by halves of quail eggs, bright paprika straws and translucent lemon slices, which are used to decorate the aspic during its preparation. They also improve the taste of the finished dish, making it richer and more interesting.

Ingredients:

• frozen sea cocktail – 0.7 kg;
• onion – 1 pc.;
• celery root – 1 pc.;
• bay leaf, cloves, black and allspice peas - 1 pc.;
• soy sauce – 2 tsp;
• apple cider vinegar – 1.5 tbsp. l.;
• lemon – ½ piece;
• sweet red pepper – ½ piece;
• quail eggs – 8-10 pcs.;
• gelatin – 2 tbsp. l.;
• water – 1 l;
• salt - to taste.

Cooking method:

1. Place a whole peeled onion, celery root, and spices into a saucepan. Add water and cook the broth.
2. At the end of cooking, place the prepared seafood cocktail into the boiling liquid. Boil over low heat for 8 minutes. Remove the seafood to a plate with a slotted spoon, and strain the broth thoroughly.
3. Add soy sauce, apple cider vinegar, and salt to taste to the broth. Add gelatin, pre-soaked in cold water and dissolved in a water bath.
4. Hard-boil quail eggs, cool, and peel.
5. Cut the sweet pepper into thin strips, lemon into thin slices.
6. Place lemon slices on the bottom of small salad bowls or cupcakes, and place seafood on top.
7. Then arrange two egg halves and several pepper straws.
8. Carefully pour the prepared broth into the contents of the molds. Place in the cold until completely frozen.
9. Before serving, turn the molds upside down, remove the aspic onto a flat plate, and decorate as you wish.

From shrimp

• Time: 25 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 86 kcal/100 grams.
• Purpose: cold appetizer.
• Cuisine: European.
• Difficulty: easy.

If you want to prepare an elegant and tasty shrimp aspic according to an express recipe, you first need to boil the shrimp and carrots, make a cube of broth, thicken it with gelatin, and then simply pour the prepared food with liquid and keep it in the cold for a couple of hours. To make the dish more elegant, in addition to shrimp and pieces of carrots, you can put canned peas or corn on a plate and garnish with parsley leaves.

Ingredients:

• frozen shrimp – 0.5 kg;
• carrots – 1 pc.;
• canned peas – 100 g;
• fresh parsley - a small bunch;
• chicken broth cubes – 2 pcs.;
• water – 1.2 l;
• instant gelatin – 2.5 tbsp. l.;
• salt, spices - to taste.

Cooking method:

1. Boil the carrots and shrimp in separate saucepans, adding salt and your favorite spices to the liquid.
2. Dilute bouillon cubes in hot water, add gelatin, stir thoroughly until gelatin granules are completely dissolved.
3. Place shrimp, carrot cubes, peas, and parsley leaves into wide, low glasses or small molds.
4. Pour in the broth and refrigerate for 4-5 hours.

With red fish

• Time: 55 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 90 kcal/100 grams.
• Purpose: cold appetizer.
• Cuisine: European.
• Difficulty: easy.

Exotic seafood jelly with the addition of red fish will be an excellent addition to the holiday table or a great idea for a healthy low-calorie dinner. The main thing is to strain the fish broth well, otherwise the appetizer will not be very appetizing in appearance, although its taste will remain high.

Ingredients:

• salmon fillet – 350 g;
• shrimp – 200 g;
• squid – 200 g;
• gelatin – 20 g;
• water – 1 l;
• salt, spices - to taste.

Cooking method:

1. Clean the salmon and boil in salted water for 20 minutes. Remove from liquid, remove skin, remove bones. Separate the finished fillet into fibers.
2. Peel the shrimp, place in boiling water, and boil for 5 minutes.
3. Place the squid rings in a saucepan, add water and add a little salt. Place over medium heat and bring to a boil. Remove from heat immediately.
4. Combine the decoctions of the two products, strain through several layers of gauze, add salt and season to taste.
5. Pour a little broth, cool, dilute gelatin in it, leave to swell. Then add the gelatin lump into the remaining warm broth and stir thoroughly.
6. Place pieces of boiled, cooled salmon in a low form for preparing aspic and cover with broth.
7. Then arrange the squid rings and shrimp, pour the broth again. Place in the refrigerator until completely frozen.

With mussels and shrimp

• Time: 45 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 92 kcal/100 grams.
• Purpose: cold appetizer.
• Cuisine: European.
• Difficulty: easy.

A spectacular and elegant portioned appetizer - jellied with shrimps and mussels - can often be seen in photos in culinary magazines. The dish is made using coffee cups or small glasses as pouring molds. In order for the finished seafood jelly to be easily separated from the walls of the mold, it should initially be lined with cling film.

Ingredients:

• small shrimps – 200 g;
• mussels – 200 g;
• canned corn – 2 tbsp. l.;
• pitted olives – 10-12 pcs.;
• red caviar – 5 tsp;
• onion – 1 pc.;
• parsley root – 1 pc.;
• lemon juice – 1 tbsp. l.;
• water – 1.2 l;
• gelatin – 18 g;
• salt – 1 tsp. (without top);
• spices - to taste.

Cooking method:

1. Clean the seafood and place in a pan. Add peeled onion, parsley root, salt, and favorite spices. Pour in water and bring to a boil. After boiling, cook for 15 minutes.
2. Pour cold water over the gelatin and let it swell.
3. Add lemon juice to the hot broth, add the gelatin lump, stir until completely dissolved.
4. Line small aspic molds with cling film and place half a teaspoon of caviar on the bottom of each.
5. Then arrange the boiled seafood mixed with bright corn kernels and thin rings of olives.
6. Pour over the cooled broth and refrigerate for 5-6 hours.

Video

If you love seafood, then you certainly have signature recipes that you can often prepare, but there are also those that are reserved for a special occasion. Today I want to tell you exactly this option - I suggest making seafood aspic. My guests love aspic, I often prepare several large dishes, and believe me, after the celebration there is not a drop left. For the recipe, you can use various seafood delicacies - fish, squid, mussels, octopus, scallops, shrimp, etc. Before preparing the aspic itself, I suggest that you blanch the seafood for a couple of minutes, then sprinkle with lemon juice and season with a spoon of olive oil, add spices to taste, and chop olives if desired. Such seafood, which will already have a pleasant, slightly marinated taste, looks great in ready-made aspic. I have described for you a detailed recipe with photos. Also see how to cook.

- seafood – 300 g,
- vegetable broth – 1 glass,
- gelatin – 1.5 tsp,
- sweet pepper, lemon, dill - for decoration,
- salt, pepper - to taste.

How to cook with photos step by step

First of all, prepare the broth - if you wish, you can use vegetable broth or fish broth - whichever you prefer. Be sure to adjust the taste of the finished broth - season well with salt and ground pepper.




Add a portion of gelatin to the warm broth, replacing it with agar-agar if desired. Mix gelatin with broth, leave aside for 5-7 minutes, then mix gelatin and broth well again.




Place the prepared seafood in a deep, large plate. Our version uses octopus, squid, shrimp, and mussels. If you don't want to pre-marinate seafood, you can simply boil it a little.






Scatter a little chopped sweet pepper over the seafood; it goes well with seafood delicacies.




Also cut a slice of lemon into small slices, scatter over the seafood, and add a few sprigs of fresh dill if desired.




Pour the broth set aside over the seafood.






Seal the plate with cling film and place in the refrigerator for 6-8 hours until completely set. That's all, after a while the aspic can be served. I'm sure you'll like this too

Jellied fish is one of the most popular holiday dishes. It became known even before the advent of gelatin. In order for the dish to solidify, the broth with fish bones and scales was first boiled for a long time, and then carefully filtered. The aspic itself looked very beautiful - it was layers of figuratively chopped vegetables, herbs and fish, and broth between them. It might seem strange, but the recipe for jellied fish without gelatin is in great demand. And one of the most interesting cooking methods is fish aspic with tomato juice.

Recipes in the collection: 46

Soak gelatin in 1 tbsp of broth and leave for 40-60 minutes. Drain the shrimp from the brine and dry. Heat the soaked gelatin over low heat until dissolved, without letting it boil, and mix with the rest of the broth. Place 1 tablespoon of caviar on the bottom of the bowls, pour in the broth, put in the refrigerator, and let harden. Place shrimp on a layer of caviar, pour in broth...

Steam fish and shrimp Remove skin and bones, if not fillets, break into pieces Dissolve gelatin and add to broth, mix Sauce mix all ingredients and adjust to taste Remove stems from grapes Place sauce fish grapes fish shrimp Pour in cooled broth Place a sprig of dill on top...

Cut the champignons in half, finely chop the greens, cut the bell pepper into cubes according to the number of cells in the mold (I have a silicone one, it’s easier to get out of it); Place mushrooms and peppers in cells (see photo); 1 tbsp. Dissolve gelatin in water (heat in the microwave and stir completely), add salt to taste and herbs; Pour in the resulting...

Prepare all types of fish. Peel the scales, remove the bugs and the top protective layer from the sturgeon. Remove the gills and eyes from the heads. Rinse the fish with cold water. To the pan, add the heads, tails, fins and spinal bones, pour cold water to a finger above the fish. Bring to a boil, carefully skim off the foam, add the roots, peeled onions,...

I had gelatin, which does not need to be pre-soaked, if this is not your case, then soak it in six times the amount of boiled water until it swells. We pass the fish fillet through a meat grinder twice (I did this using a blender). Add the bread soaked in milk and pass it through the meat grinder twice again (I also added greenberries). Ground meat...

It all started when I decided to cook fish soup. I took out a set for broth and pike perch fillet from the freezer, and then it dawned on me that these were not only products for fish soup, but also for jellied fish. The combination of these two words makes me think that either this fish is disgusting or strychnine. I was so carried away by the process of preparing these dishes that...

Place fish heads and tails in a saucepan (after removing the gills and rinsing well with water), add water, bring to a boil, skim off the foam, add salt, pepper, carrots and onions and cook with the lid open over low heat (so that it puffs a little) for a couple of hours. . We strain the broth and get this unsightly picture - the broth is dark in color, but...

1. Pour gelatin into 1/2 cup of cold boiled water, leave for 20-30 minutes to swell, then dissolve in a water bath. Bring the broth to a boil, add salt and pepper to taste, add 2/3 gelatin and simmer for 1-2 minutes, without letting it boil. 2. Cut the tomato into thin strips and the olives into thin slices. 3. Add an egg to the minced fish...

Remove scales from fish scraps and rinse fish. Place in a saucepan and add about 1.5 liters of cold water. Put it on gas and skim off the foam until it boils. Peel the onions and carrots and add to the fish. Also add pepper and salt to taste. Cook for about 30 minutes over medium heat. Soak gelatin in water to swell. Remove the fish from the pan with a slotted spoon, a little...

From fish waste (I still had the head and tail of salmon in the freezer), cook broth and salt it strongly. Break the fish into small pieces, removing the bones. Finely chop the cucumbers and peppers (I had them already peeled without seeds and skins). Gently mix the fish and vegetables and place in the prepared pan. Pour out 2 cups of broth, add...

We clean and gut the pike perch, cut it into portions, put it in a saucepan, fill it with water so that it just covers the fish, bring it to a boil, reduce the heat and simmer for 5 minutes - drain the water, fill it with fresh, clean water. Bring to a boil over low heat, or rather the water should not boil, small bubbles should rise from the bottom...

In the pan I put sprigs of fresh dill, parsley, bay leaf, black and pink peppercorns, dried celery root and parsley root. Cut the fish into pieces (with skin and bones) and place in a pan. Fill with cold water (1.5 liters) and put on fire. Once it boils, add salt, reduce heat and cook for 20 minutes....

Soak the gelatin in cold water. Boil a piece of trout for 15-20 minutes, adding salt, pepper and bay leaf. Place the tomato halves, lemon slices and olives in the mold, pour the gelatin with a diluted part of the fish broth and put in the freezer for 10-15 minutes. hardening, break the trout into small pieces with a fork until mushy...

Prepare the sauce: mix honey, vinegar, olive oil. Add salt and pepper to taste. Boil seafood in salted water with the addition of bay leaf, cloves, and peppercorns. Clean the shrimp. Use whole mussels and shrimp, cut squid into half rings. Place a sprig of dill on the bottom of the mold, all the prepared seafood....

Cut the fish fillet into portions, cook with the addition of onion, bay leaf and salt. Cool the finished fillet. Chop the crab sticks. Boil the carrots and cut them into slices, cut out hearts with cookie cutters. 2 tbsp. l. dissolve gelatin in fish broth according to instructions, 1 tbsp. dissolve gelatin in tomato juice Into the mold...

Pour water over the salmon, bring to a boil, add salt, and add a packet of “mixture”. Cook over low heat until done. Cool to room temperature in the pan. Then take out the salmon fillet, disassemble it into its component parts, mix with chopped dill. Strain the broth. Pour gelatin into 2 cups of broth and leave for 40 minutes. After this...

Boil 0.6 liters of water with allspice and onion (do not cut), drop the fish fillet into the broth and simmer for 10 minutes, add salt to taste. Shortly before the end of cooking, pour in the juice of 0.5 lemon. Cut the other half of the lemon beautifully for decoration. Cool the fish in the broth and remove. Throw out the onions and peppers. Strain the broth. Dissolve gelatin...

Boil seafood separately for a short time (3-5 minutes), let cool and peel (shrimp). Cut the squid into thin strips. Soak the gelatin in a small amount of broth, then dissolve over low heat and strain into the rest of the broth. Cut the lemon and pepper randomly or cut into shapes. Place the lemon on the bottom of the mold, put...

Add vinegar, swollen gelatin, salt and sugar to the prepared fish broth, heat over low heat until the gelatin dissolves. Pour a thin layer of fish broth into the bottom of the silicone mold and put it in the refrigerator to harden. Cut the herring into fillets, remove seeds. Cut the fillet halves lengthwise into 2 parts. Roll each half into a roll...

Pour cold boiled water (6 tablespoons) over the gelatin according to the instructions, let it swell. Heat in a water bath until it is completely dissolved. Dilute Vegeta in 600 ml. water, combine with gelatin, squeeze out a little lemon juice. Cook the fish (I have cod; I usually cook it with pike perch, but I couldn’t find it now, it’s not the season) in a double boiler...

Add an entry to the quote book :)

Aspic looks wonderful on the holiday table. This dish is worthy. There are housewives who turn aspic into works of art. Unfortunately, I am not one of those. Although I cook aspic often.

My family and I really like seafood aspic. It looks beautiful, even without any additional decorations and sophistication. And they are very loved in our family.

I do not use gelatin for aspic if there are fish scales on the farm. As for the seafood itself, I put everything that is in my freezer in aspic. The main thing is to cook each seafood separately and clean it well before cooking.

Cooking steps:

1) You don’t need gelatin for aspic if you have fish scales on your farm. When I have fresh river fish, I don’t throw away all the removed scales, but freeze them in a bag. For aspic, scales are of great value. It will help the dish harden and make the broth richer. It is better to cook the scales by placing them in cheesecloth.

3) Prepare seafood: brine, mussels, shrimp, octopus. They need to be peeled, washed and boiled.

Ingredients:

Seafood: mussels, rapana, octopus, shrimp.

For the broth: carrots (1 pc.), onion (1 pc.), allspice, black peppercorns, salt (to taste), fish scales.