Do you want to know how to make fish aspic in a tasty and simple way? Then you can read useful information on this topic right now. Chicken jellied meat is easier to prepare; there are no such sharp bones as in preparing fish jellied meat.
Such jellied meat on the holiday table looks beautiful (a DIY masterpiece), mysterious, and you always want to taste it.
Jellied pike perch fish with gelatin
Meet a delicious and simple recipe for jellied pieces of pike perch with gelatin.
Preparing the recipe
- We have a medium sized walleye. We clean the fish from scales and entrails. We cut off all the fins near the abdomen with scissors and cut out the gills.
2. Cut off the fins along the ridge of the fish.
3. Cut off the head and tail of the fish.
4. Cut the fish into pieces the size as in the photo.
5. These are the pieces the pike perch should be cut into, with pieces 2-3 cm thick.
6. Now we need to prepare the broth. Pour water into the pan and put the head, tail, onion, bay leaves, black peppercorns, and salt.
7. As soon as the water in the pan boils, add other pieces of fish and cook for 20 minutes.
8. To clarify the broth, we need the whites of two eggs. Separate the white from the yolk and beat it a little.
As a tip: Lightened transparent jelly is called lanspig. To get this jelly, you need to mix dissolved gelatin with chilled broth (2 egg whites and 1 glass of broth).
9. Take the cooked fish into a plate.
10. Pour the whipped whites into the broth and stir. Boil the broth with the whites a little.
11. Next, strain the broth through a sieve and layers of gauze. The broth became clean and transparent. Leave it for 1 hour to cool.
12. Pour the cooled broth into a jug, add gelatin and stir. Leave it to swell.
13. We begin to assemble the dish. Separate the fish meat from the bones and place it on a dish, add cut quail eggs, add boiled shrimp, olives cut into rings. Place lemon half rings along the edge of the dish (in a circle). Add parsley leaves.
14. Then carefully pour the broth with gelatin, first onto a spoon, and then over all parts of the plate.
15. The recipe is finished. We put the New Year's aspic in the refrigerator to set.
Step by step photos of the recipe
1. Good evening everyone! First, let the pike skeletons, the fillet itself, and most importantly... or rather, the main binding component be boiled, be the skin, that is, the skin of the pike. With the help of the skin, the jellied meat will set WITHOUT gelatin and the broth itself will be very fatty. In my family, gelatin is not they love it very much. Moreover, I didn’t make it for myself, but at the request of my mother-in-law (and she can’t stand any aspic with gelatin). It’s her anniversary, and she asked me to make this delicacy for me. Well, add peeled and washed carrots to the broth , peeled onion, peppercorns and bay leaf. Cook over low heat for 1 hour. After boiling, remove the foam. In my photo it’s already the end of cooking. I was in a hurry, I forgot about the photo.)))
2. Then strain the broth into a separate container. You can use a double layer of gauze to make the broth more transparent.
3. Remove fillets from the bones, if any. Do not throw away the carrots.
4. Finely chop the fillet itself, and also finely chop the fillet removed from the bones. In the end, this is how much it turns out, you can see in the photo.
5. Place the fillet in a special form, squeeze the garlic through a garlic press, add salt (if required), and for flavor, add 5-7 peas of a mixture of five peppers. Mix everything.
6. Carefully level.
7. Then pour in the broth so that it just covers the fillet, do not overfill.
8. Close and put in the refrigerator to harden completely. I let it sit overnight.
9. The next morning the jellied meat was like this, completely jellied.
10. Next, in a separate bowl, mix horseradish from a jar (liquid in consistency), sour cream and 5 tbsp. spoons of the remaining broth. Stir until a homogeneous consistency. If there is no horseradish, you can just sour cream with broth... nothing terrible will happen.
11. Well, distribute the horseradish-sour cream mixture over the entire surface of the jellied meat. Put it in the refrigerator for an hour to harden.
12. At this time, cut the carrots into circles and use a felt-tip pen to make small rounds like these.
13. After an hour, take out the jellied meat and arrange the carrot flowers or as your imagination dictates...
14. Then decorate with parsley and pour the broth on top again with a thin layer to fix it...Remove for another couple of hours to completely harden. By the way, from the photo you can see how fatty the broth turned out, just what you need!!!
15. Well, that's all! Done! Bon appetit everyone!!!
Jellied fish (carp) “Gift of Neptune” with gelatin
Required:
- 2 kg carp
- 3 sweet green peppers
- 4 tomatoes
- 2 tbsp. spoons of gelatin
- 1/4 egg
- 1 onion
- Paprika and salt - to taste
Cooking method
- Cut the fish into fillets with boneless skin.
- Carefully remove the core and cut into portions.
- Make a strong broth from the waste, adding onions, paprika, and salt.
- Then add pieces of fish to the broth and cook until done.
- Carefully remove the fillet, strain the broth, add gelatin to it. Stir.
- Place the pieces on a dish, pour over the prepared jelly and let it cool.
- Before serving the jellied carp, garnish with chopped green peppers, tomatoes, hard-boiled eggs (or as in the photo).
You can decorate carp aspic in different ways as your imagination allows.
Benefit
Fish aspic is prepared without adding gelatin.
This means it does not contain harmful animal cholesterol. But there is natural collagen, chondroprotectors and B vitamins. Eating fish jelly slows down the aging process and has a beneficial effect on the functioning of the heart, blood vessels and nervous system. At the same time, vision and immunity improve, hemoglobin and endurance increase. Natural gelatin contains glycine, 18 amino acids, alanine and the most important aspartic acids, which are difficult to replenish by eating regular food without specialized multivitamins. If you add to this the possibility of losing weight, you will want to learn as much as possible about preparing fish jellied fish.
Fish aspic without gelatin - recipe with stuffed carp pieces
Check out this delicious and original recipe for stuffed fish aspic. If any of the readers have made it or tried it at a party, please respond, I would like to know your opinion. I consider this recipe to be a masterpiece in the creativity of aspic dishes.
Required:
- Carp – 3 – 3.5 kg (2 pcs.)
- Onions - 3 pcs.
- Carrots - 2 pcs.
- Egg - 2 pcs.
- Milk 200 ml
- Loaf - crumb
- Parsley, bay leaf, black peppercorns, allspice, cloves, cumin, fish seasoning, garlic, sugar, salt
Preparation
- Cutting the fish: First, remove scales and mucus and rinse with cold water. Then we cut the abdomen from the head to the anus and remove the entrails. We remove the black films from inside the abdomen. Remove the gills from the head.
If carelessness was allowed during gutting and bile spilled, the fish must be washed immediately, and the area where the bile got in should be rubbed with salt and rinsed thoroughly again.
2. The cut fish should be thoroughly washed and dried with a towel.
3. Cut off the heads and tails of the carp and place them separately on a plate.
4. Place carp carcasses cut into pieces on another plate.
5. Our further goal is to separate the skin from the meat and remove it. We take a piece with a tail, stick a knife in and move it around the circumference of the piece, thereby cutting off the skin from the meat piece.
6. Pull off all the skin of the fish from the tail.
7. Then cut off the bone with a knife.
8. We are left with a fish tail with skin, but the inside is empty.
9. We do the same with other pieces of fish - cut off the skin from the meat piece.
10. Next, separate the meat from the meat pieces using a knife and place it on a clean plate. We see that there is enough meat for minced meat.
11. Place the bones from pieces without meat into a plate with heads and tails.
12. In front of you is a plate with the skin separated from the meaty pieces of fish.
13. Look, the skin is not completely bare, there are also meaty areas on it - this is also good and so be it.
14. Place the heads, tails and bones with the cut meat on the bottom of an empty pan. Add peeled onions, carrots, bay leaves and all the spices.
15. Fill with water, add a little salt and cook for 30 minutes, after boiling. Then we take out the fish and strain the broth through a sieve with gauze, we really need it.
Cooking minced meat
16. Cut out the crumb from a piece of loaf and crumble it into a plate.
17. Pour milk over the loaf crumbs.
18. Knead a little with a fork and set aside for swelling.
19. Chop the parsley sprigs with a knife, as in the photo.
20. Grate the carrots on a coarse grater and place in a dish.
21. Using a meat grinder, grind the fish meat and onions evenly.
22. Create minced meat for stuffing from the following ingredients: grated carrots, minced fish, 2 raw eggs, onions, swollen loaf pulp, fish seasoning, chopped parsley, a little garlic, a pinch of sugar, salt. Mix everything thoroughly.
Stuffing the fish skin
23. Stuff the fish skin with the prepared minced meat. In front of you is a voluminous piece of stuffed tail.
24. Stuff the rest of the carp skin, forming voluminous pieces.
25. Use your fingers to press on the stuffed piece so that it is firmer and neater.
26. This is what the stuffed skin looks like. Externally, it looks like sliced pieces of ordinary fish.
27. Place the stuffed pieces on the bottom of the pan and fill with strained broth.
28. Pour in the broth so that it covers the fish and cook for 30 minutes. If you have any broth left, do not pour it into the sink, but pour it onto a plate, it will thicken and you can eat it with pleasure, even without fish.
29. 30 minutes have passed, turn off the heat, take out the pieces of fish, put them in different plates and see that the minced meat has not fallen out, that’s how it should be.
Forming the aspic
30. Add carrot slices to the fish pieces and pour broth from the pan. We wait for the broth to cool and put it in the refrigerator overnight.
31. After hardening, cut the aspic into beautiful pieces and form a festive dish.
We place a dish with stuffed pieces of carp without gelatin on the table and wait for the reaction from the guests.
Useful tips
If you made fish aspic for the first time and you liked it, don’t stop there, such dishes can become your specialty. Try the recipe for jellied beef tongue or pork tongue. Chicken aspic with gelatin turns out very beautiful.
Such dishes make the festive table especially elegant, even pompous, and the delight of the guests is guaranteed. Moreover, today technology often comes to our aid. Cook jellied meat in a pressure cooker - it's much faster than the usual way. Or chicken jellied meat in a slow cooker - this also doesn’t take much time, and the taste is great.
I would like to know your opinion, dear cooks, about the proposed recipes for jellied fish. Perhaps you know some of the secrets of this recipe. Then please share your experience.
Jellied meat (aspic) “Goldfish” made from red fish
Required:
- 1 kg of any red fish
- 400 g fish trimmings
- 2 tbsp. spoons of vinegar
- 1 carrot
- 1 onion
- Bay leaf, black peppercorns, herbs, 1 tsp. salt
- 1 packet of crushed gelatin
- 2 egg whites
- Capers or cucumber for garnish
Cooking method:
- Pour 2 liters of water into the pan, add all the ingredients: red fish with trimmings, carrots, unpeeled onion, all the spices and cook for 30 minutes. The contents of the pan should be reduced by 1/4.
- Remove the fish from the broth and cut into small pieces.
- Strain the remaining broth through a fine sieve.
- Cut the carrots into slices.
- Take gelatin and soak in cold water for a few minutes.
- Beat the whites into a thick foam.
- Place the broth on gas and bring to a boil, add gelatin and whipped egg whites. Bring the broth back to a boil and immediately remove from heat. Then strain through cheesecloth.
- Place a piece of fish into the prepared molds, garnish with carrot slices, cucumber slices or capers (or as in the photo), herbs and pour clear broth from a spoon in two or three additions to secure the decorations.
- Then pour an even layer of broth over all the molds again and place in the refrigerator to set.
The dish is ready and can be placed on the festive table.
How to cook broth?
Cook the fish head, spine and fins, cleaned of gills, over medium heat until boiling. As soon as the broth begins to boil, turn the flame down to low. Add a whole onion and one carrot to the water. Add spices to the broth: a couple of peas each of allspice and black pepper, one large laurel leaf. Cook everything for 30 minutes. Strain the broth.
If there are no fish heads or other collagen source, then pre-soaked gelatin will have to be added to the filling.
Cod jellied “Kingdom of Poseidon”
Required:
- 1 kg cod
- Boiled vegetables, boiled eggs, lemon, herbs - for decoration
Cooking method
The fish will not slip out of your hands when cleaning if you rub your fingers with salt.
- Boil the cleaned fish and prepare a strong jelly from the broth.
- Take a large shallow pan and fill it with crushed ice.
- Place tall glasses or glasses in the pan. These will be the fish molds.
- Pour jelly into them little by little, laying various boiled vegetables, pre-cut into pieces of various shapes, along the walls. Place fish pieces in the very middle
Let the aspic stand for 2 hours to harden, and then place it on a large plate, turning it upside down.
How to beautifully serve and decorate jellied meat on a festive table (photos - ideas)
Jellied fish is usually prepared for special occasions and the New Year, but what’s stopping us from preparing this dish on an ordinary day and decorating it festively. Seeing a beautifully decorated jellied fish will lift everyone’s spirits. And below are a few ideas for creating beauty on the table.
Sunny mood. Decorate the aspic with halves of a boiled egg along the contour, and place lemon slices in the middle of the dish, place a dessert spoon of black caviar on top of the lemon and add parsley leaves to the dish.
Prepare aspic from red fish, and the broth can be tinted with food coloring for beauty, also serve with lemon slices and olives, do not forget to garnish with parsley.
New Year and Christmas are coming soon, why not decorate the table with aspic in this design. Add to the slices of lemon, carrots, eggs and herbs, viburnum berries or cranberries. Perfect!
A fashionable trend now is portioned jellied meat. In my opinion, it is beautiful and convenient.
Very bright and elegant. Use vegetables for decoration to the maximum, experiment.
Food is an integral part of our life. Cook, try, enjoy! I tried to tell you recipes that anyone can do. Eat for yourself and treat your family and friends.
Happy holidays to you! Meet them deliciously!
Jellied fish fillet (hake, pollock, navaga)
Required:
- 1 kg of fish fillet (hake, pollock, navaga)
- 50 g gelatin
- 2 jars of mayonnaise
- 20 g lemon juice
- Parsley roots, celery, 2 onions, 2 carrots, 6 bay leaves, vegetables for decoration, herbs
Cooking method
- Clean the fish. Wash the waste, but do not throw it away.
- Pour cold water over the waste, add parsley, roots, onions, carrots and bring to a boil over high heat. When it boils, reduce the gas and cook for another 1 hour.
- Place pieces of fish into the hot broth and cook for some more time. Once the fish is ready, remove it from the pan, strain the broth through a sieve and let cool. There should be about 1 liter of broth left.
- Place gelatin in the broth for 30 - 40 minutes, then heat, stirring constantly, but do not bring to a boil. Now the broth needs to be clarified. Now carefully read the rules for preparing transparent jelly for jellied fish:
To clarify, pour vinegar or lemon juice into the hot broth. To strain, take the fish juice obtained during thawing and 2 raw eggs, mix it all well and dilute with five equal parts of cold broth.
Place the hot broth on low heat again and pour the guy into it in a thin stream. Bring to a boil and once it boils, turn the heat to low. After 15 - 20 minutes the guy will settle to the bottom. Take the broth and strain through a napkin. Hot jelly is ready.
Pour some hot and clear jelly for further decoration.
5. Cool the finished fish, remove all bones and cut into pieces.
6. When the jelly has cooled, add mayonnaise to it and mix well. Leave a little jelly for decoration. Place the fish pieces in a large dish, decorate as desired and spread the jelly. Let the dish harden a little in the cold and pour the jelly and mayonnaise left on top for decoration.
7. Now that everything is ready, you can start decorating. Fresh or pickled cucumbers, boiled carrots or potatoes, bell peppers or peas, tomatoes, olives, radishes, eggs, lemon, and herbs are suitable for this.
8. In the transparent jelly, which you left for decoration, moisten the vegetable slices and place them on the surface. Then carefully pour the remaining jelly into the dish and let it harden completely.
Jellied fish “The Tale of the Fisherman and the Fish”
Required:
- 160 g sturgeon
- Lemon
- Carrot
- 130 g ready-made jelly
- Greens and sauce - horseradish
Preparing the recipe
- Boil the fish fillet, cool and cut into pieces.
- Pour a thin layer of jelly onto a baking sheet or large shallow pan and let set. Place pieces of fish on top of it so that there are small gaps between them.
- Garnish with herbs, carrots, lemon. Strengthen with frozen jelly. Carefully pour in the remaining jelly until the layer is just under 1cm thick.
- When the dish has completely hardened, remove it from the baking sheet and cut into small portions, including pieces of fish.
Serve the aspic on a platter with or without a vegetable garnish. Serve horseradish sauce separately.
