Jellied fish, meat, tongue, chicken, vegetables

Today we will prepare a wonderful appetizer that everyone, without exception, likes. Anyone can cope with preparing fish aspic, so no need to worry. The only downside is that you have to wait until everything hardens thoroughly in the refrigerator. But believe me, it's worth it!

To prepare the aspic, you will need fish stock. You can use ready-made or cook it. Boil peeled fish slices with vegetables in it. Then strain everything and put it in the mold. Pour the broth on top and put it all in the refrigerator until the morning.

Fish aspic with gelatin added

Cooking time

4 hours

calorie content per 100 grams

32 Kcal

According to this recipe, the dish turns out to be very bright and quite filling. If this is what you have been looking for for a long time, save it quickly!

How to cook:

1. Remove skin and bones from the fish, wash and place in a pan.
2. Pour one and a half liters of water on top and set aside.
3. Peel the carrots and wash them.
4. Also remove the peel from the onion and wash it.
5. Rinse the dill and tie it with thread.
6. Place greens and onions with carrots on the fish.

7. Place on the stove and let it boil, simmer over low heat for about three hours.
8. When time has passed, remove the greens and root vegetables with the fish from the broth.
9. Strain it, separate the fish into slices, chop the carrots, and you can get rid of the greens and onions. They have already given all the benefit they could.
10. In a saucepan, dilute the gelatin in the remaining water and gradually pour in the broth.

11. Boil the eggs until tender, cool, peel and cut into halves.
12. Place them in a mold, add green peas and slices of fish and carrots.

13. Pour in the broth and place everything in the refrigerator until completely frozen.

Tip: if you use regular chicken eggs, you need to cut them into rings.

Jellied with red fish

An even more daring option! Lots of vegetables and spices, and as a result - an unforgettable result!

It will take 50 minutes to cook.

One serving contains 20 calories.

How to cook:

1. Wash the fish thoroughly, peel off the scales and cut off the skin.
2. Next, open the belly and gut all the insides.
3. Wash the inside of the carcass and cut the fish into two fillets.
4. Remove bones and wash again in cold water.
5. Place the fillet in a saucepan and add water.
6. Peel the carrots and add to the fish.
7. Peel the onion and also place it in a saucepan with water.
8. Peel the celery root and place it whole with the fish.
9. Add bay leaves, allspice and black peas.
10. Remove to the stove and let it boil.
11. During this time, add water to the gelatin and allow it to swell.
12. Cook the broth for about half an hour, then remove from heat.
13. Remove the fish and all other ingredients and cool.
14. Disassemble the fillet into fibers, cut the carrots into rings, and celery into cubes.
15. Strain the broth and mix with gelatin.
16. Wash the celery stalk and cut into rings.
17. Chop the dill and place it in a mold along with carrots and chopped celery root and stalk.
18. Place pieces of fish on top and pour broth over everything.
19. Place in the refrigerator until completely frozen.

Tip: to keep the aspic fresh, use mint instead of dill.

Trout jellied

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.

How to cook in a slow cooker

The good thing about a multicooker is that it will definitely take care of the contents, and nothing will definitely go bad. That is why we advise you to cook aspic in it, if possible. So you can take a little nap while dinner is being prepared.

It will take 3 hours to cook.

One serving contains 36 calories.

How to cook:

1. Wash the catfish head and, if large, cut it in half.
2. Place in a slow cooker.
3. Peel and wash the carrots and onions and place in a bowl.
4. Add spices, allspice, bay leaves, salt, red pepper.
5. Pour in water and cook everything in soup mode for a quarter of an hour.
6. When the time has passed, turn on the extinguishing mode for two hours.
7. After this, cool the broth, strain and return it in its “pure” form to the bowl.
8. Clean the fish and cut into cubes, place in the broth.
9. Cook in soup mode for another twenty minutes.
10. Then remove the fish and separate it into fibers.
11. Chop the parsley after washing it first.
12. Cut the carrots into rings too.
13. Place it in the mold along with parsley and fish.
14. Pour in the broth and refrigerate until set.

Tip: if you are worried that the dish will not harden, use gelatin.

How to cook jellied fish

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.

Fish aspic without gelatin

Believe it or not, even without gelatin you can get a tasty and proper fish aspic. It will take less than an hour to cook and wait all night, but the effort is worth the results.

It will take 45 minutes to cook.

One serving contains 69 calories.

How to cook:

1. Peel the parsley root and set it aside, do the same with the celery.
2. Wash and peel the carrots, cut into rings.
3. Clean the fish from scales, skin and bones.
4. Check for bones, wash and cut into slices.
5. Place the head and tail in a saucepan and cover with water.
6. Remove to the stove and let it come to a boil.
7. After this, remove the head and tail, add salt and pepper.
8. Add celery root, parsley root and bay leaves.
9. Place slices of cleaned fillet there.
10. Remove to the stove and after fifteen minutes add the carrots.
11. Cook for the same amount of time.
12. During this time, peel, cool and cut into rings.
13. When time has passed, turn off the broth, remove everything from it, and strain.
14. Set the meat aside; the roots and bay leaves can be discarded.
15. Place carrots, egg rings, fish and herbs into the pan.
16. Pour the broth on top and put it in the refrigerator until completely frozen.

Tip: You can use corn or bell peppers for brightness.

Fish aspic royal style

This dish lives up to its name, it looks gorgeous and is very tasty. It was prepared for various feasts, receptions of ambassadors and receptions.

Nowadays you rarely see it on a formal table; more modern dishes have supplanted it, but if you want to diversify the menu, you can surprise your guests with it.

Components:

• Salmon – 450 g;
• Red caviar – 150 g;
• Green peas – 200 g;
• Laurel leaf – 2 pcs.;
• Gelatin – 1 sachet;
• Salt - to taste;
• Purified water – 2 l.

Preparation: 2.5 hours.

Calorie content: 48 Kcal/100 g.

We peel the fish, cut out the insides and gills, immerse it in water and bring to a boil. Remove the foam, add some salt, add a bay leaf, reduce the flame and boil the salmon for half an hour. Remove the finished fish, separate the meat and chop finely.

Strain the broth through gauze folded in half. Leave to cool. Fill the gelatin bag with water, dissolve completely and add the solution to the warm broth. Mix everything thoroughly.

At the bottom of the dish in which the dish will harden, distribute the peas and fish meat, pour out almost all the broth. Let it harden. Randomly distribute the caviar on top and add the remaining broth. Place in a cold place until the process is completely completed.

This dish will look more impressive on the table if it freezes in cake tins.

Sometimes familiar dishes can be cooked in a completely new way. How to make delicious cheesecakes without eggs. By removing one ingredient and adding another, you get the unusual taste of the curds you know.

And here you will learn how to prepare lasagna dough at home. Yes, it is possible, although it will take a lot of time. Be prepared for this, but you will be satisfied with the result.

Tender white meat chicken stewed with vegetables is a yummy top dish for those losing weight. There are several recipes here. Bookmark it!

Useful tips

You can add a variety of ingredients to the filling that you like. This can be canned peas or beans, capers, corn, mushrooms, sweet peppers (but also boil them until soft in the broth), etc.

If you want a bright filling, use the necessary spices for this: turmeric, paprika, saffron and the like. You can also use vegetable juice.

It's not only tasty, but also healthy! Be sure to try it, especially since we have an incredibly quick cooking option. Each of you can definitely handle it.

Jellied pike perch

Clean the pike perch and boil it in water with added salt, without cutting off the head. To make the broth richer, you can boil small fish along with the pike perch. Before the end of cooking, place the spices and bay leaf placed in a gauze bag into the broth. Remove the pike perch from the broth, separate the meat from the bones and cut it into pieces. Place pieces of boiled pike perch in a deep salad bowl, garnish to your taste with boiled vegetables, eggs, parsley sprigs, and green peas.

Strain the broth, add a little diluted gelatin and pour over the fish so that it is lightly covered with liquid. Place in a cool place to harden.

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Make room in the refrigerator in advance. Prepare a dish, two stainless steel pans, a baking sheet or heatproof glass dish, a bowl, a sieve, cheesecloth, two boards, cling film for wrapping the fish, parchment, two knives, a slotted spoon and a ladle. When buying fish, be guided by the size of the dish for aspic.

For a pike perch weighing 500 g - 1 small onion, 1 small carrot, 3 black peppercorns, bay leaf, ground white pepper, salt and 30 g of granulated domestic gelatin per liter of water.

For decoration: 1 medium lemon, 2 medium-sized pickled cucumbers, a handful of green peas, 5 quail eggs, half a sweet red pepper, a sprig of parsley, 30 g of red caviar. This composition of ingredients is designed for 4 servings of 100-150g.

PREPARATION:

1. Clean off the scales, starting from the tail. Cut open the belly and clean out the insides. Remove the gills. Cut out the dorsal fin. It is permissible to do the opposite - cut off the fins and then peel off the scales. But then you can accidentally damage the skin of the pike perch, thereby spoiling the future appearance of the aspic.

2. Separate the head. Carefully cut out the backbone with the rib bones. If this does not work immediately, cut off the rib bones separately or remove them using tweezers. In this way, prepare fish bones and two pieces of pike perch fillet separately. 3. Place fish bones and head in 1.5 liters of cold water. Peel the carrots and onions and place them in the pan. Place the pan on the fire and bring to a boil. Add pepper and bay leaf. Reduce heat and simmer the broth without a lid for 1 hour. Remove the foam that forms on the surface with a slotted spoon. During the cooking process, the amount of liquid should decrease to 1 liter. 4.At this time, pour a glass of cold boiled water over the gelatin. You can put a piece of ice. While the broth is cooking, the gelatin granules will increase 3-4 times. Gelatin should not be poured with warm water, otherwise it will immediately stick together and cannot be diluted.

5. When the broth is ready, carefully strain it through a sieve and four layers of gauze into a pan (under no circumstances an aluminum one!). Add swollen gelatin into the hot, strained broth. Stir thoroughly. You can strain it again. This is how you get lanspik - hot jelly.

6. Add about 1 tsp. salt, stir. Pour 0.25 liters of lanspik into a bowl and place in the refrigerator. Cool the remaining portion to room temperature, 16°C. To speed up the process, you can place the pan on ice. If the lanspik, on the contrary, is too cold and begins to harden, place the pan in a water bath. 7. Place the fillet on a plate, on cling film, skin side down. Add a little salt and season with ground white pepper. Cover with film on top. Place the dish in a preheated oven, simmer the fish fillet in its own juices at 100 °C for 1 hour. The fish can simply be boiled in water, but then its taste is significantly lost.

8. Pour the first layer of lanspik, about 5 mm, onto the bottom of the aspic dish. Place the dish in the refrigerator. Cool the finished fillet, still in film, after the oven. Place in the refrigerator for a long time, preferably overnight, so that the fish can stand and not crumble when slicing. After this, carefully remove the film from the fillet. Cut the fillet into portions.

9.Place the fish from the knife onto a plate with already frozen jelly. Fix the fish in this position by pouring three ladles of lanspik over the fillet pieces. Place the dish with fish in the refrigerator to fix until decorated. 10. Using a knife, make indentations on the lemon skin, cut it into thin half rings, remove the seeds. Using a pastry cutter, cut out shapes from the sweet peppers. Use pieces of pickled cucumbers as a pedestal for halves of boiled quail eggs. First dip each detail of the design into lanspik, then place it on a dish with fish. 11. Fill everything with lanspik. It should cover the fish with a thin layer. Place the dish in the refrigerator. Finely chop the frozen jelly from the bowl. Make a bag out of parchment paper and put chopped jelly inside. Wrap the bag and cut off the sharp end. Take out a dish with frozen aspic. Place red caviar on quail eggs and decorate with mounds of jelly.

ADVICE:

If you are going to serve aspic for the New Year's table, make it two days before the celebration. You will need fish and gelatin. Moreover, it is better to take granulated gelatin rather than imported lamellar gelatin, which is more suitable for holiday desserts. You can pour sturgeon, stellate sturgeon, sterlet, carp, pike, catfish, and cod. But the best thing is freshwater and definitely not frozen fish, such as pike perch. A sign of freshness of fish is red gills. But sometimes, cunning sellers tint them. Therefore, the most reliable indicator of freshness is the eyes. The pupil should have “deep light”, not cloudy, and the eyes should not be sunken. The fish should be firm. After pressing on the fish, the skin should recover. If a fingerprint remains, the fish is not fresh. After purchasing the fish, select the ingredients to decorate the aspic. You can use different products each time. The bare minimum is carrots and parsley, the rest is a matter of taste: olives, pickled or fresh cucumber, tomato, sweet pepper, etc. Recommended as a seasoning for creamy horseradish aspic. Being quite soft, it does not drown out, but only emphasizes all the advantages of the prepared dish.