Traditional dishes made from beef, pork and lamb have been replaced by fish dishes, which are becoming more and more popular every day. There are many recipes from it. It contains a huge amount of vitamins and nutrients necessary for the body, which gives an advantage when choosing it.

One of the original fish recipes is aspic, which came from romantic Paris. Although this dish is not Russian, it quickly gained popularity and began to take pride of place on holiday tables.

It’s easy to confuse fish aspic and jellied meat, but they are prepared differently: aspic is prepared from a rich broth to which gelatin is added. It is mandatory in its preparation that the water should be absolutely transparent, and you can decorate it at your discretion.

Recipe for jellied fish with gelatin

There are many recipes for preparing jellied fish with the addition of gelatin. The main thing in its preparation is to follow a certain sequence of actions in order to achieve the desired result. For this you will need:

• whole fish (optional);
• gelatin – 10 g;
• vegetables of your choice.

1. Boil broth from the head and tail of the fish. This will take approximately 1 hour.
2. Prepare gelatin.
3. Remove parts of the fish from the finished broth and strain through cheesecloth until transparent.
4. When the liquid becomes clear, add gelatin and heat everything together without letting it boil.
5. Pour the prepared base over it and place it in the freezer to harden.

Fish aspic without gelatin

Fish aspic is made without adding gelatin, but it takes longer to harden. This recipe is simpler and suitable for those who do not like a thick consistency. This dish is prepared in exactly the same way, only the moment with the addition of gelatin is skipped. Red fish is best suited for such a dish (the ridges freeze well), since it will be impossible to achieve the traditional version with white fish due to its high fat content.

Which fish is best for aspic?

Jellied fish are distinguished by their elegance and beautiful design. To get the right dish, you should pay attention to the main ingredient. River fish are generally not suitable. You should select those varieties from which you can get a beautiful clear broth. Fishes that have the fewest bones are widely used:

• salmon;
• pollock;
• trout;
• zander;
• cod.

This recipe differs from others by the addition of vegetables, thanks to which a dish considered an appetizer can become a full meal.

You will need:

• pink salmon;
• fresh champignons – 150 gr.;
• carrots – 3 pcs.;
• green peas (canned) – 1 jar;
• gelatin – 15 g;
• seasonings

1. Remove the bones from the pink salmon and cook together with chopped carrots for about half an hour.
2. Sprinkle with spices and dried garlic.
3. Prepare gelatin.
4. Peel the mushrooms and cook until tender with the addition of spices.
5. Remove fish and carrots from the broth, cool and strain until transparent.
6. Add gelatin to the broth and heat the resulting mixture.
7. Place green peas, prepared mushrooms, fish meat into the mold and pour the resulting liquid over everything.
8. Cool the resulting dish for 4 hours.

The mixture of red fish and mushrooms may be surprising because it is not popular, but thanks to this combination the dish will turn out to be satisfying and at the same time light. To get a rich color, you can add a little saffron to the broth.

Dishes are prepared from this variety extremely rarely, due to the fact that it is not easy to find. The meat of this fish is tender and soft, contains a minimum of bones and cooks very quickly.

• pelengas – 1 kg;
• bell pepper – 3 pieces;
• carrots – 2 pieces;
• gelatin – 30 gr.;
• seasonings

1. Wash the pelengas, separate the fillet and cook the remaining parts. After boiling, reduce the gas as much as possible and leave for 1 hour.
2. Strain the finished broth using gauze until a clear liquid is obtained, then boil again. Add fish fillets and cook until tender, about 6 - 7 minutes.
3. Remove the fillet pieces and wait for the broth to cool. Then add the swollen gelatin to it and heat it slightly, without letting it boil.
4. Place the fillet, chopped vegetables into the mold and pour in the prepared liquid.
5. Cool for 4 hours.

When preparing aspic with cod, the main point is to color the broth. The transparency of the broth remains the main requirement, but it can be made multi-colored, which will give the dish an unusual look.

Required ingredients:

• cod – 1 kg;
• large beets - 1 pc.;
• gelatin – 20 g;
• carrots – 3 pcs.;
• spices;
• greenery

1. Boil the head and tail of the cod over high heat, and after boiling, reduce it.
2. Clean the fillet from the bones and remove the scales. After 40 minutes of cooking, remove parts of the fish from the water and place the fillets cut into pieces into the broth.
3. Cut the carrots into slices and add them to the broth along with pieces of fish.
4. Prepare gelatin according to instructions.
5. Remove the ingredients from the broth and strain until transparent. Add the chopped beets and cook again for 15 minutes until the color changes.
6. Remove the beets, strain again, pour the prepared gelatin into the broth and stir.
7. Place fish fillets, vegetables, herbs in the mold and pour in the resulting liquid.
8. Cool for 4 hours.

Salmon is one of the most delicious fish and is still a delicacy. A century ago it was served exclusively in rich houses, but today everyone can afford it. In addition to its exceptional taste, it also has a valuable set of vitamins and is very useful.

The aspic is prepared from the following ingredients:

• salmon – 500 gr.;
• white fish at your discretion - 100 gr.;
• chicken eggs – 4 pcs.;
• lemon – 1 pc.;
• pitted olives – 1 jar
• gelatin – 8 g;
• carrots – 2 pcs.;
• spices;
• greenery.

1. Wash the salmon, remove seeds and scales, then cut into pieces. Add water and set to cook. Add spices.
2. In another pan, cook white fish, previously cleaned and washed. 1 liter will be enough. water.
3. Once ready, catch the fish pieces and strain both broths.
4. Prepare gelatin.
5. Hard boil the eggs and cut them in half.
6. Wrap the carrots in foil and bake in the oven (you can boil them). Then remove the peel and cut into circles.
7. Combine both broths with gelatin and heat the liquid until the gelatin melts.
8. Place chopped eggs, carrots, olives into the mold. Cut the lemon into slices and add to the rest of the vegetables, pour over and cool for 5 hours.

Trout is also a healthy and low-calorie food. It removes cholesterol, improves blood vessels, strengthens the immune system and is good for teeth. Trout can only live in ecologically clean waters, so its meat is considered one of the most harmless.

To prepare you need:

• trout – 2 kg;
• parsley (roots) – 50 gr.;
• chicken eggs – 3 pcs.;
• Bay leaf;
• carrots – 3 pcs.;
• spices;
• a couple of sprigs of dill

1. Wash the trout. Pour water over the tail and head and cook. Remove bones and scales from the fish pulp and cut into pieces.
2. After half an hour, remove parts of the fish and add chopped pieces of fillet to the broth. Throw bay leaf, parsley roots and seasonings into the water. After another 20 minutes, add the carrots cut into slices and cook for 7 minutes.
3. Boil the eggs in a separate pan.
4. Once the broth is ready, remove the fish and vegetables and strain the broth. The greens can be thrown away.
5. Place eggs, carrots, dill and cooked fish cut lengthwise into the pan. Pour broth over everything and cool for 12 hours.

To prepare such a dish you will not need any special skills, but you will have to follow some rules.

• do not take different types of fish - if the head of a certain fish is used, you should use its carcass, and not take another;
• After cooking, the head must be thrown away and the fillet placed in the mold;
• The gills must be removed so as not to spoil the broth.

So, to prepare this aspic, you will need:

• whole fish – 1 kg;
• onion – 1 pc.;
• carrots – 2 pcs.;
• a couple of black peppercorns;
• seasonings;
• gelatin – 10 gr.

1. Wash the fish heads and add 1.5 liters of water. Cook for 1 hour, adding spices, black peppercorns and peeled whole onion.
2. Wash the fish carcass, remove bones and scales and cut into pieces.
3. Boil a chicken egg in a separate pan and cut into slices.
4. Prepare gelatin.
5. After 1 hour, remove the heads from the broth and add the fish fillets.
6. 10 minutes before the end of cooking, add the carrots cut into slices. Then you should remove all the ingredients from the broth and strain.
7. Combine gelatin with broth and heat slightly to avoid lumps.
8. Place fish fillets, carrots, eggs in the mold and pour in the prepared broth. Cool the dish for 4 hours.

It is easier to cook aspic from pollock than from other varieties, but the method is somewhat different. To save time, it can be taken in purified form. This dish is served somewhat differently than jellied fish made from other fish.

Another advantage of choosing pollock is that you can use a slow cooker when preparing it, which will greatly facilitate the cooking process.

Required ingredients:

• pollock – 1 kg;
• parsley (root) – 50 g;
• celery (root) – 50 g;
• onion – 1 pc.;
• lemon – 1 pc.;
• gelatin – 10 g;
• spices.

1. Divide pollock into 2 parts, after washing. Add 1.5 liters to one part. water and cook until tender in a slow cooker, selecting the “soup” mode. Add spices, parsley and celery roots to it. This will take approximately 40 minutes. The broth will not be strong.
2. Pour the prepared broth into the pan. Cut the remaining fish into large pieces and place in a bowl. Add some water and spices. Peel the onion, cut into round rings and place on the fish. Select the “quenching” mode and leave for 40 - 45 minutes.
3. Prepare gelatin.
4. While the gelatin is swelling and the fish is stewing, strain the broth several times, removing the fish from it.
5. Add gelatin to the broth and stir.
6. Place the finished fish in portioned forms, garnish it with onion, sliced ​​lemon, and pour the resulting broth over it.
7. Leave the dish to harden for 3 hours.

Carp meat is perfect for those who strive for healthy nutrition, since it does not contain carbohydrates. It contains a large amount of phosphorus and other nutrients.

To prepare it:

• carp – 1 kg;
• canned corn - 1 can;
• carrots – 2 pcs.;
• celery (root);
• lemon – 2 pcs.;
• gelatin – 30 gr.

1. Soak the gelatin.
2. Cut the carp meat into large pieces, add water and cook over low heat.
3. Add chopped carrots and celery to the fish.
4. Once ready, remove all ingredients and strain the broth until transparent.
5. Place the cooked fish meat and other ingredients in the mold.
6. Combine gelatin with warm broth and stir.
7. Pour into the mold and leave to harden.

The catch of this fish is currently limited due to a sharp decline in the population. Therefore, this variety is considered a delicacy and is difficult to find. It is rich in vitamins B1, E and A. Vitamin B1 promotes the absorption of information, improves memory, and prevents the development of osteosclerosis. Vitamin A affects vision, and vitamin E affects skin condition.

To prepare it you will need:

• chum salmon meat – 700 gr.;
• shrimp - 100 gr.
• gelatin – 10 g;
• carrots – 1 pc.;
• onion – 1 pc.;
• greenery;
• spices.

1. Clean the fish, remove the bones, cut into large pieces and add water. It may become boiled in the broth, so it is better to wrap it in cheesecloth. Add the necessary spices.
2. Prepare gelatin.
3. Place peeled shrimp in the first layer.
4. Remove the husks from the onion, cut them, scald with boiling water and place on the bottom of the mold.
5. Wash the carrots, cut into slices and add to the onion.
6. Remove the fish from the broth and strain it. Then add gelatin and mix.
7. Sprinkle the vegetables with herbs and pour the resulting broth over everything. Leave to harden for 6 hours.

This dish can hardly be called aspic; it will turn out more like jellied meat, since the broth will not become transparent. Another difficulty lies in the fact that the fish in this state will fall apart too much, which will prevent its beautiful appearance. But there are also advantages:

• it won’t take a lot of money to buy ingredients;
• it hardens much faster;
• It takes less time to prepare.

To prepare this snack you will need:

• canned fish – 40 gr.;
• gelatin – 20 g;
• canned green peas – 1 can;
• greenery;
• pomegranate seeds;
• seasonings

1. There is no need to wash canned fish, so just fill it with water and bring to a boil.
2. Add ready-made gelatin to it.
3. Place the peas in a mold, add herbs, pomegranate seeds and pour in the resulting broth. Cool. Unlike other types of fish, this will take only 2 hours.

Clarifying fish stock for aspic

The most important thing in this dish is the broth. It should be transparent and pleasant in appearance, without small pieces of ingredients. If you adhere to the correct cooking technology and follow the rules, the broth will turn out exactly like this.

For example, carrots and a whole onion will give the broth an amber color when cooked.

But it also happens that difficulties arise in which additional help is required for lightening. There are several ways, one of which is using chicken eggs.

For every liter you will need 2 cold eggs. Separate the whites and beat them until foamy, without adding any spices. Then wash the egg shells well, crumble and mix with the whites. Add the resulting mixture to the cooled broth and boil. After this, pieces of shell will float to the surface, which will need to be removed, then strain the entire broth.

This procedure must be repeated 4-5 times until a clear liquid is obtained.

Jellied is prepared almost the same way, regardless of the type of fish chosen. With frequent cooking, you can develop your own individual algorithm of actions, in which the broth will be perfectly transparent.

You can add additional ingredients in the form of spices, vegetables and herbs at your discretion and depending on your preference in the combination of flavors. The dish is served with horseradish or with a sauce of mayonnaise, lemon juice and herbs. A piece of warm rye bread will also not go amiss.

With this selection of recipes, you will have no questions about how to cook jellied fish. Enjoy your meal!

Pollock aspic rich in vitamins and minerals such as: choline - 13%, vitamin B12 - 54.3%, vitamin PP - 23%, potassium - 16.8%, magnesium - 13.8%, phosphorus - 30%, iodine - 100% , cobalt - 150%, copper - 13%, selenium - 28.9%, fluorine - 17.5%, chromium - 110%

What are the benefits of Pollock Jellied?

• Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
• Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, and is necessary to maintain homeostasis of calcium, potassium and sodium. A lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension and heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Iodine participates in the functioning of the thyroid gland, ensuring the formation of hormones (thyroxine and triiodothyronine). Necessary for the growth and differentiation of cells of all tissues of the human body, mitochondrial respiration, regulation of transmembrane transport of sodium and hormones. Insufficient intake leads to endemic goiter with hypothyroidism and slowing of metabolism, arterial hypotension, stunted growth and mental development in children.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.
• Fluorine initiates bone mineralization. Insufficient consumption leads to caries, premature wear of tooth enamel.
• Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.

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In my family fish aspic prepared quite often, but my mother never served jellied fish How holiday dish- I decided to correct this annoying misunderstanding and prepare festive fish aspic for family and friends. Of course, the first time I spent half a day preparing this festive dish, but now I prepare a festive fish aspic in between times and I assure you that it is not at all difficult and does not take much time. You just need to know a few secrets that I will be happy to share with you. And for this fish dish to become a real decoration for the New Year’s or any holiday table, it must be beautifully decorated. Actually, this is exactly what the material “Festive fish aspic - step-by-step recipe with photos” will teach you. As decoration you can use parsley or dill, boiled carrots, chicken or quail eggs, green peas, corn, olives. You should definitely take a beautiful, large dish. And with a little imagination and patience, you can prepare a real culinary masterpiece. And your family and guests will be pleasantly amazed by your culinary and design talents. So stock up on the necessary ingredients and let's prepare a festive fish jellied fish soup together.

Step-by-step photo recipe for fish aspic

Necessary ingredients for cooking festive fish dish:

Half a kilogram of fish fillet (pike perch, pike, pollock, cod, pink salmon are suitable);

Half a kilogram of fish heads, fins, tails for fish broth;

One carrot;

One onion;

Twenty-five grams of gelatin;

Two bay leaves;

Ten peppercorns;

Parsley;

Olives.

The process of preparing Festive fish aspic

Let's start with the preparatory work - cutting the fish. The fish must be carefully filleted. You can buy ready-made fish fillets, but then you will need fish heads, tails and fins to prepare fish stock. I decided to use white and red fish (pollock and salmon) to make a real festive fish aspic. Fish fillets can be boiled in broth, or baked in foil.

First, cook the fish broth. To do this, wash the fish heads, tails, and fins well. Then fill them with cold water and put on fire. When the broth boils, skim off the foam, add whole carrots and onions and cook the broth for half an hour. After this, we take everything out of the broth, put our fish fillet there and cook it for seven to eight minutes. Carefully remove the fish onto a plate and let it cool completely.

We will use the carrots that we boiled in the broth to decorate our fish aspic - we will cut out flowers from the carrots using a knife or a special mold.

The broth must be cooled and then strained two to three times through several layers of gauze. Gelatin needs to be soaked in cold water, and then dissolved in hot, but not boiling, broth. Now we need to cool our broth. We take a large dish, pour one ladle of broth with gelatin onto the bottom and put it in the cold so that the base of our aspic hardens thoroughly (I usually put the dish on the balcony in the winter).

Carefully cut the boiled fish fillet into small pieces. We take out the dish, literally pour a couple of tablespoons of broth and place the pieces of fish. Lightly pour the broth on top of the fish pieces and send them to a cold place until they harden. Attention! You need to pour only a little broth, otherwise your fish pieces will “spread out” and you won’t get a beautiful dish.

When the next layer of our fish aspic has hardened, we proceed to the important stage, let's decorate our festive dish. Here it will be as your imagination pleases. I placed a carrot flower and parsley leaves on each piece of fish, and placed chopped olives along the edges of the aspic. Each piece of decor must first be dipped in fish broth. Now the plate with the fish aspic needs to be put back in a cold place so that our decorations on the fish aspic harden well. After this, fill our dish with the remaining fish broth and put it in the refrigerator until it hardens completely. Well, that's all, our efforts are rewarded.

By 01/23/2016

An excellent dish for a holiday table or an everyday dinner is fish aspic. Even an inexperienced and novice cook can repeat the step-by-step recipe on his own. The fish turns out tasty and appetizing, spicy and tender. You can cook it in portions or on a large platter.

To ensure that the recipe does not disappoint, you must follow several rules. When choosing fish, you should give preference to sea fish. It is tasty and healthy, easier to work with (especially removing bones), and the broth will harden without any gelatin. Although with river inhabitants the dish turns out no worse. There's just more hassle with removing bones. And so that it hardens afterwards, when cooking the broth, put a gauze bag filled with fish scales, which is a natural substitute for gelatin, into the pan. It is important that the fish broth is clear. It is cooked over moderate heat, the foam must be skimmed off. You need to be careful when adding herbs (especially parsley) to fish aspic. It can overpower the subtle taste of fish broth. It is better to serve it as an addition to a dish.

Ingredients

• Fresh fish (pollock) - 500 g
• Carrot - 1 piece
• Onion - 1 piece
• Water (boiling) - 800 ml
• Universal fish seasoning - to taste
• Black currant - 30 g

JELLY POCKLOCK

Pollock belongs to the fish of the cod family. Therefore, its taste gives dishes some bitterness, which it is advisable to soften with acid.
Any pollock will do - fillet, whole, and even hake!

The components of "Pollock aspic" are simple:
- fish fillet (pollock or hake),
- onion,
- carrot,
- lemon,
- peppercorns, bay leaf,
- gelatin.

Let's place our pollock in a cooking pot. If it just doesn’t fit, cut it into the necessary pieces. Immediately (so as not to forget, add onions and carrots. Onions are desirable, but carrots are a must big pieces!).

Cook pollock - bring to a boil, with we take off the foam(we still make aspic - so that the broth is transparent), add bay leaf, peppercorns, salt - half a teaspoon - and reduce the heat - wait half an hour - let the broth cook.
Remember - peppercorns and other niceties are added only after the foam has been removed. Otherwise, you will scoop out the peppercorns along with the foam.

The pollock is ready - cooked!

And let it sit (if you don’t want to deal with pollock or just have other things to do) for a couple of hours.
The broth must cool!

Now, as in that saying - the fish is separate, the broth is separate.
Let's fish the pollock onto a plate and strain the broth into another pan - from the pepper, onion and bay leaf. We'll catch the carrots and we'll need them.

The broth has cooled down - if you stick your finger into it, you feel warmth, not burning. (Aesthetes may not stick their finger in, but simply apply it to “another pan”).
Pour a pack of gelatin into the broth.

But keep in mind - gelatin is poured only into warm liquid! Otherwise the gelatin won't do its job!
The calculation is this: 25 grams of gelatin per liter of broth. For the next half liter, 15 grams. And so on!
Pour gelatin packets into warm bouillon.
Then the gelatin needs to be diluted - shaken in other words - stirred (with a fork) until a homogeneous mass is obtained.

All that remains is to pour the broth over our fish.
Not everything is simple either. Place the fish on the bottom of the plates (enough plates!) and pour
Broth so that he just covered our pollock.
Add what you have on hand - lemon slices, a few cranberries (remember! - sourness suits cod better!), pickled cucumber slices. True, pickled cucumber, despite its taste, looks more like squalor than taste.
A chopped egg will also decorate the aspic.
We cut the carrots (which were cooked in the “broth”) nicely and also put them on a plate.
Pay attention - we post it to the bottom and fill it in?