Jellied fish - 12 recipes

Not a single feast is possible without fish filler. This dish is extremely useful, because it contains a lot of phosphorus and other elements that a person needs. Cooking aspic is not so difficult as it seems at first glance. The main thing is to find the right, correctly submitted recipe for cooking. And this article will help you with this.

What kind of fish is better to make aspic?

In fact, any kind of fish is suitable for preparing aspic. All the difference in the amount of gelatin added. The fact is that species such as sturgeon, perch, salmon, trout, pikeperch, bream, cod, hake, salmon contain a lot of collagen, and it contributes to thickening of the broth. That is, gelatin is added to the filler of them in a very small amount, to be safe, or not added at all. Cooking from other varieties of fish involves the introduction of a thickener, without which the broth will remain just broth.

Tasty recipe: zander fillet with gelatin

Jellied fish - a classic recipe

The classic jellied recipe was also used by our great-grandmothers. It was a treat, without which not a single wedding and fun. Therefore, having prepared it, you will not only delight your family, but also feel a unique taste from the past.

Components:

• 2 sturgeon fillets;
• 0.5 kg of tails, heads;
• 0.1 kg of green beans;
• 3 carrot roots;
• bulb;
• 5-10 grains of allspice;
• a few leaves of laurel;
• salt;
• 150 ml of vodka;
• parsley.

Cooking technology;

1. From pre-soaked scraps and fillets, you need to cook the broth. We give spices, vegetables, beans, cook for 1.5 hours. At the very end we pour vodka.
2. We take out beans, carrots, fillets. Cut sturgeon into slices, carrots - in the form of circles, stars, hearts, as you like.
3. We filter the broth. We spread the fillets, carrots, beans, parsley arbitrarily in the dishes, fill with broth and leave in a cool place so that the jelly freezes.

To make the broth thicker, you can add more fish waste. Due to the greater amount of collagen, the filler hardens faster.

Cooking from red fish

Jellied red fish has a noble taste and delicate aroma. It will be an excellent option for a cold snack at a dinner party and will definitely please the guests.

Components:

• 1 carcass of red fish;
• onion head and small carrots;
• 2 eggs;
• 1 lemon
• a third of a glass of cream;
• allspice, lavrushka, cloves, salt.

Cooking Technology:

1. We cut the cleaned fish portionwise, do not discard the tail and head, fill it with water. Add vegetables, spices, optional herbs. Cook for about an hour, add a little lemon juice.
2. We take out the fish, remove the head, bones, and divide the meat into pieces.
3. Filter the broth, divide into equal parts, mix the first with cream.
4. We spread the fish in a plate, fill it with a creamy broth, set to solidify.
5. Boil the eggs, and then cut into strips. We also cut the carrots. We spread it evenly on the frozen creamy broth, fill it with the second part and place the dish in a cool place.

With gelatin

Jellied fish with gelatin is relevant when we use fish with a low collagen content. In this recipe, gelatin helps the broth to harden faster. The taste of this dish is no worse than that of any gelatinless one.

Components:

• a pound of fish fillet;
• turnip onion and sweet carrot;
• 1 sachet of gelatin;
• allspice, bay leaf, cloves, salt.

Cooking Algorithm:

1. We clean the fish, cut the fillets, put in the refrigerator. The broth is cooked from fish residues, vegetables and spices for 1 hour.
2. We filter the broth. Put the fillet in it.
3. In one glass of broth, we dilute gelatin, pour into the remaining ingredients, cook for about half an hour.
4. We take out the fillet, cut it and put on a plate. Top you can decorate the meat with chopped carrots. Pour the dish with broth and cool.

From zander

Pike perch has a noble taste. It is rich in vitamins and minerals, its meat is tender, and serving will certainly surprise your family.

Components:

• 1 carcass of zander;
• on the root of parsley and carrots;
• turnip bulb;
• lemon;
• allspice, bay leaf, cloves, salt;
• 1 sachet of gelatin if needed.

Cooking Technology:

1. We clean the pike perch, separate the gills, cut, cook the broth with root vegetables and spices for 1 hour.
2. We filter the broth, separate the meat from the bones, cut into portions. We spread it on a plate, decorate with chopped carrots.
3. In the part of the broth, you need to dissolve the gelatin and pour it into the broth. Then the pan should be heated and squeezed lemon juice into its contents.
4. It's time to pour the meat with broth and put it to cool. Before serving, decorate the finished dish with herbs.

Festive jellied pike

Pike is a very satisfying and rich in useful components fish. The following recipe will help you prepare the aspic from pike.

Prepare such a set of products in advance:

• pike carcass;
• sweet carrots and a large juicy onion;
• 1 egg
• 1 tbsp. l gelatin;
• peppercorns, lavrushka, salt.

Cooking Technology:

1. We clean the pike, cook the broth from the head and tail for 30 minutes.
2. We filter, throw chopped pieces of pike, vegetables and spices. Cook remains the same amount of time.
3. We collect a glass of broth, dilute gelatin in it, pour into the rest of the broth and cook another 10 minutes.
4. Cook eggs, cut into large pieces.
5. We filter the broth, lay the pike along the bottom of the selected shape, chopped carrots, eggs and fill it all with broth. Leave in a cold place. Before serving, decorate with herbs.

Fillet of carp - simple and tasty

Carp is one of those fish that can be found in any supermarket. It is easy to prepare, and its taste is not inferior to more refined seafood.

Components:

• 2 kg of carp;
• 1 root of carrots;
• 1 onion;
• 1 tsp vinegar
• 1 tsp gelatin;
• allspice, laurel leaves, salt.

Cooking Technology:

1. We cut the cleaned carp portionwise with tails and heads, send it to the pan and bring to a boil. Add vegetables, spices. Cook for about an hour, pour in the vinegar.
2. Pull out the carp, separate everything unnecessary, cut the meat into pieces.
3. In one glass of broth, we dilute gelatin, pour into a common pan and cook for another 5 minutes.
4. We spread in the selected form of carp and sliced ​​carrots in circles. Fill everything with broth and put in a cold place. Before serving, you can decorate the dish with herbs.

From saury

The cooked saury is very delicate in taste, and also juicy. Jellied of such a fish is incredibly tasty.

Components:

• 1 kg saury;
• 2 carrot roots;
• 1 onion;
• allspice, a few leaves of laurel, salt;
• 100 ml of vodka;
• a bunch of parsley.

Cooking technology;

1. We clean saury, do not throw out heads and tails, fill it with water. We give spices, vegetables, cook for about an hour and a half. At the end, pour vodka.
2. We take out the carrots and fish, cut into pieces. We remove fish waste.
3. We filter the broth. We spread meat, carrots and parsley leaves in a plate. Fill with broth and set in the cold so that the jelly congeals.

From cod fillet

Cod, cooked in any form, has an extremely mild flavor. It is often prepared for children. Of course, jellied fish can not treat small gourmets, but the older ones will certainly like the dish.

Components:

• 1 kg of cod;
• 1 onion;
• 1 egg
• 1 root of carrots;
• 1 lemon
• 1/3 cup cream;
• allspice, laurel leaves, salt.

Cooking Technology:

1. We cut the cleaned cod in portions, do not throw out the tails and heads, but use for decoction. Throw vegetables and spices to them and cook for about an hour. Squeeze lemon juice into the pan.
2. We filter the broth, discard everything that is not needed, and divide the meat into pieces. We divide the fish into two approximately equal parts, mix one of them with cream.
3. We spread the meat in the container chosen for serving, fill it with creamy broth and bring it to a cold place to freeze.
4. Eggs need to be boiled, cut into cubes or straws. Cut the carrots the same way. We lay out the ingredients on the frozen aspic, fill with a transparent broth, put in a cold place.

Holiday trout

Trout is an incredibly noble species of fish. It has an exquisite taste, looks beautiful, and trout dishes are simply amazing.

Components:

• 0.5 kg of trout;
• 1 onion;
• 1 root of carrots;
• 1 parsley root;
• juice of one lemon;
• allspice, bay leaf, cloves, salt;
• 1 sachet of gelatin.

Cooking Technology:

1. We clean the trout, separate the gills, cut it. We cook fish broth with onions, root vegetables and spices for about an hour.
2. We filter, separate the meat from the bones and cut it into pieces. Spread them evenly on a plate, decorate with chopped carrots.
3. In a small part of the broth, dissolve the gelatin, mix with the rest of the broth. We heat it and squeeze the juice from the lemon.
4. Pour meat with broth, set to harden. Immediately before serving, we decorate with greens.

Jellied, unlike aspic, is a bright dish. It is possible and even necessary to add not only meat, but also pieces of colored vegetables.

Therefore, feel free to add peas, corn kernels, finely chopped bell peppers to the fish fillet for the holiday. It will turn out not only tasty, but also beautiful and creative!

From pollock

Alaska pollock fillet is very tasty, and the broth is fascinating with aroma.

Components:

• 0.7 kg pollock;
• 1 root of carrots;
• 1 onion;
• 1 sachet of gelatin;
• allspice, laurel leaves, salt.

Cooking Technology:

1. We clean the pollock, separate the fillet from other parts. We set it to cool, and we cook the broth from the remaining scraps, vegetables and spices for about an hour.
2. We filter the broth, give the fillet and continue cooking. In one glass of broth, you need to dilute the gelatin, then pour it into a common pot and cook the broth for another 15 minutes.
3. We take out the fillet, cut it in portions and put it on a plate. Top with chopped carrots, fill with broth and set to solidify.

Jam salmon - a step-by-step recipe

Pink salmon is especially rich in useful components.Its taste is extremely saturated, and the jellied from this inhabitant of the sea depths is simply unbelievable.

Components:

• 1 kg of pink salmon;
• 1 onion;
• 1 root of carrots;
• 1 tsp gelatin;
• 1 tsp vinegar
• allspice, laurel leaves, salt.

Cooking Technology:

1. Cut the humpback salmon in portions. Together with the tail and head, bring to a boil. Add vegetables, season with spices, cook for half an hour, pour vinegar.
2. We take out the pink salmon, throw out the head, tail and bones, and separate the meat itself.
3. In a small part of the broth, you need to dilute the gelatin, mix with the rest of the components and cook for another 15 minutes.
4. We lay out on a plate meat, chopped carrots, fill with broth, set to harden. We serve favorite sauces and greens to the finished dish.

Salmon fillet

Salmon has a very rich taste, so jellied with it will be piquant, truly fishy.

Components:

• 1 kg of salmon;
• 1 root of carrots;
• 1 onion;
• 1 parsley root;
• 1 lemon
• allspice, bay leaf, cloves, optionally salt;
• 1 sachet of gelatin.

Cooking Technology:

1. Salmon should be cleaned and gills separated. Cut the meat. We cook a decoction with root vegetables, as well as spices for 1 hour.
2. Then you should strain the broth, separate the meat from the bones, cut it in portions and put on a plate. Garnish with chopped carrots.
3. In a small part of the broth, you need to dissolve the gelatin, pour it into the rest of the broth, heat, squeeze the juice from the lemon.
4. Fill the meat with broth and set to harden. If there is a desire, decorate with greens before serving.

Tips for lightening aspic fish broth

All aspic ingredients should be clearly visible in the finished dish. This cannot be achieved if the broth is cloudy. To make the jelly completely transparent, use the following tips.

1. As soon as the broth on the aspic of the fish boils, you need to remove the foam with a slotted spoon, and then cook on low heat. This will make your broth transparent.
2. If, nevertheless, the broth turned out muddy, you need to strain it several times with a clean gauze, folded four times.
3. A great way to lighten any broth is whipped egg whisk. If it is trickled into a hot meat broth, it will immediately become lighter. When the broth cools down, the curdled protein settles and can be easily picked up.