If you love seafood, then you certainly have crown recipes that can often be prepared, but there are also those that are stored for a special occasion, today I want to tell you just such an option - I propose to cook aspic from seafood. My guests are very fond of aspic, often I cook 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 blanching the seafood for a couple of minutes, then sprinkle with lemon juice and flavor with a spoonful of olive oil, add spices to taste, chop olives or olives if desired. Such seafood, which will already have a pleasant slightly marinated taste, looks great in the finished aspic. I have described for you a detailed recipe with photos. See also how to cook.

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

How to cook with a photo step by step

The first step is to prepare the broth - if desired, you can use vegetable broth or fish broth - as you like. Be sure to adjust the taste of the finished broth - season well with salt and ground pepper.




Introduce a portion of gelatin into warm broth, if desired, replace with agar-agar. Mix gelatin with broth, leave aside for 5-7 minutes, then mix gelatin and broth well again.




Arrange the finished seafood in a deep large plate. In our version, octopuses, squids, shrimps, mussels are used. If you do not want to pre-marinate seafood, you can simply boil them a little.






Scatter a little chopped sweet pepper on top of seafood, it goes well with seafood delicacies.




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




Pour the seafood with the broth set aside.






Seal the plate with cling film, put in the refrigerator for 6-8 hours, until completely solidified. That's all, after a while, the aspic can be served at the table. I'm sure you'll like it too

Step 1: Boil the carrots and shrimp.

In addition to shrimp, in our aspic, all other ingredients are absolutely ordinary. That is, it is boiled carrots, canned green peas and greens. It will take more time to cook - so the first thing put the carrots to boil. For this dish, it is advisable to choose strong and large carrots. We peel it, rinse it thoroughly under running water and pour a couple of glasses of cold water in a saucepan. If the carrots do not fit into the saucepan, divide it in half. Then add half a teaspoon of salt and put on medium heat. As soon as the water boils, reduce the fire. Open the lid and cook for 10 minutes. You need to cook until ready, while the carrots should not boil.
With shrimp, we do things a little differently. At first bring the water to a boil then lightly salt and Throw the shrimp into boiling water over medium heat. You can do it right without defrosting. Just keep in mind that if pre-thawed shrimp cook for three to five minutes then frozen - from five to eight. Color is the main evaluation criterion.- if it takes on a more saturated pink hue, then the shrimp are cooked. We drain the finished carrots and lay them out to cool on a board, and throw the shrimps into a colander and let the water drain. Shake it a couple of times so that there is no excess liquid left. Now let's get to the broth.

Step 2: prepare the broth and mold for the aspic.

Now we need to prepare the broth in jelly. How to cook broth from chicken or vegetables, I think it is not necessary to tell. The main thing is that the broth is rich and rich. Five minutes before the start of preparations, I advise you to pour a little broth into a cup or deep plate. This part must be cool to be able to dissolve gelatin. For 30 gr. gelatin, 200 ml of chilled broth will be enough. Pour gelatin into a bowl with chilled broth and stir constantly. He has a nasty property to stick to the walls of the glass. You can even beat with a fork, as we beat eggs for an omelet. While we are mixing the gelatin, heat half a liter of broth over a fire. After 5 minutes of stirring, the liquid must be filtered through cheesecloth in the main part of the broth. To do this, stretch the cheesecloth on the surface of the dishes and decant the gelatin. Of course, we turn off the fire under the broth, and stir the broth itself for a minute and a half. We moisten the form or dishes in which you will make the aspic with cold boiled water and you can proceed to the main stage! Step 3: Spread the aspic from the shrimp. Greenery rinse well under running water and disassemble into twigs or leaves. Pour the future jelly into the jellied mold so that the thickness of the jelly is no more than 2 cm. We spread the green leaves beautifully around the perimeter of the broth. Then we cut the carrots into circles and lay them out in the same way. Next lay out the peas, and shrimp. And fill with the remaining broth. We send it to the refrigerator for 4 hours, no less.

Step 4: serve aspic with shrimp!

Before serving, the aspic should be beautifully laid out on a serving dish. After all, it turned out to be very beautiful and everyone should see it! To do this, you can pry off the frozen mass with a spatula, put a plate on the form, and turn it over. The aspic will be on a dish, and the former bottom will sparkle very colorfully! Bon appetit!

When decorating the aspic, you can use a little trick: when the aspic is cut, the guest can get half of the shrimp, carrot, and so on, but we can make sure that each guest has a full portion! To do this, at the decoration stage, mark out the territory of the aspic for yourself and, in accordance with the impromptu grid, lay out the products, keeping a small distance between the groups of ingredients. At the end of the laying, the jelly will already be “lined” for you, it remains only to cut the aspic into portions when ready!

Be careful with the choice of gelatin. There should be no yellow streaks or oily spots on the pack, and the expiration date should not come to an end! Bad gelatin can spoil the taste of the whole dish.

During the dilution of gelatin, many chefs advise adding a drop of lemon, then the gelatin will harden more intensively.

After adding gelatin to the bulk of the broth, in order to achieve greater transparency, you can strain again, but the whole broth through another gauze.

As a form, you can use not only dishes, but also patterned forms for baking muffins or pies.

Sea fish is one of the most popular festive dishes. It became known even before the advent of gelatin. In order for the dish to freeze, the broth on fish bones and scales was first boiled for a long time, and then carefully filtered. The aspic itself looked very beautiful - these were layers of figuratively cut vegetables, herbs and fish, and between them there was broth. It would 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.

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Add an entry to the quote :)

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

I and my family really like seafood aspic. It looks beautiful, even without any additional decorations and sophistication. Yes, we love it in our family too.

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 into the aspic. The main thing is to cook each seafood separately and clean it well before cooking.

Cooking steps:

1) Gelatin is not needed for aspic if you have fish scales on the farm. When I have fresh river fish, I do not throw away all the removed scales, but freeze them in a bag. For jellied scales - a huge value. It will help the dish to harden and make the broth richer. It is better to cook the scales by placing them in gauze.

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

Ingredients:

Seafood: mussels, rapana, octopus, shrimp.

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