Jellied fish: recipes

The content of the article

• How to cook jellied fish
• With gelatin
• No gelatin
• What kind of fish is better to make aspic
• How to lighten fish stock
• Jellied fish recipe
• From pink salmon
• From pelengas
• From cod fillet
• From salmon
• From trout
• From fish heads
• From pollock
• Of carp
• From chum
• From canned fish

In Russian cuisine you can find not only traditional dishes, but also those who came from other countries. Jellied, which owes its birth to French galantine, has become familiar to Soviet cuisine. It resembles aspic, but it looks much more elegant.

How to cook jellied fish

Some housewives confuse this dish and aspic, although the number of recipes that appear seems more like a compromise between the first and second. Fish filler is distinguished by a very transparent and strong broth, to which gelatin is mixed. The finished snack should not be cloudy, and you can decorate it with bright vegetables or slices of boiled eggs. If you have ever done a jellied fish in your life, you will quickly understand how to cook jellied fish.

With gelatin

There are so many options for this snack that it will not work out a single technology, however, there is a common traditional algorithm, the conditions of which all recipes meet. Classic fish fillet with gelatin is prepared with the following proportions of components:

1. Head and tail are poured with water (approximately 1.5 l), boiled at low power for no longer than an hour. If a carcass is taken, time is reduced to half an hour.
2. The broth is salted, heated for a couple of minutes and filtered through gauze several times – until the liquid becomes clear.
3. At the same time, 10-12 g of gelatin are poured with water.
4. After a quarter of an hour, when the gelatin swells, you can mix the liquids and warm up again.
5. You can freeze the base or immediately pour vegetables and fish slices on it.

No gelatin

Some housewives prefer a not too dense structure, so they avoid adding gelatin. This is possible if red fish is used, the aspic is almost traditional. With white, it will be more like a fish jelly, even if you took a bold piece. The technology remains standard, so there is no need to consider it separately. Keep in mind that gelatin-free aspiration of fish will require an increase in solidification time..

What kind of fish is better to make aspic

This dish should be not only tasty, but also beautiful, so the housewives are interested in what fish are made according to the rules of. Professionals advise using those species that have a minimum number of bones, and the color of the flesh and fat content do not play a role. Ideal are salmon, trout, pollock, zander, sturgeon, silver carp, cod. Jellied fish rarely cooked with river fish.

How to lighten fish stock

Transparent, almost luminous jelly is one of the key quality criteria for this dish. If the technology has been followed, there will be no problems, but sometimes the hostesses have to urgently look for a way to lighten the fish broth on the aspic. First of all, you need to let it cool – professionals call 45-50 degrees the optimal temperature. After you can resort to a method that has been tested by cooks and simple housewives more than once:

1. Take cold egg white, beat without additives until a strong foam. For every liter of broth you need 2 eggs.
2. Crush the shell, mix in it.
3. Add this mass to the broth for aspic.
4. Wait until it boils, and a “cap” appears on the surface.
5. Remove from heat, let cool slightly (10-12 minutes).
6. Repeat steps 4-5 twice.
7. Drain the broth through cheesecloth 5-6 times, cool.

Jellied fish recipe

This cold dish is prepared according to the standard scheme, no matter what additives are introduced and no matter how the form of serving changes. Having studied the basic recipe for jellied fish, you can independently derive the ideal formula for this snack for yourself. Serve aspic, which is made on the basis of fish, is recommended with horseradish or with mayonnaise sauce with herbs or lemon zest, and attach a crust of rye warm bread to it.

From pink salmon

• Cooking time: 4 hours 40 minutes.
• Servings Per Container: 4 Persons.
• Calorie dishes: 729 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: medium.

This delicious and healthy fillet of pink salmon is interesting in its composition: vegetables are added there, so that the dish can be served as a nutritious full meal. Mushrooms and red fish – a combination not very popular, but hearty and light. To give the jellied fish more interesting color, you can throw a couple grams of saffron to the broth during cooking.

Ingredients:

• pink salmon (steaks) – 400 g;
• champignons – 160 g;
• carrots – 100 g;
• canned green peas – 50 g;
• gelatin – 15 g;
• dried garlic – 3 g;
• salt.

Cooking method:

1. Pour gelatin with water according to the instructions on the bag.
2. Boil the broth (1.5 L) of steaks and carrots for half an hour on medium heat. Season with dried garlic, salt.
3. Boil mushrooms separately, also with spices.
4. Mix gauze filtered broth with swollen gelatin.
5. Pour peas into shape. Lay on it slices of mushrooms and fish.
6. Pour the broth. Cool the aspic from the fish for 4 hours.

From pelengas

• Cooking time: 5 hours 15 minutes.
• Servings Per Container: 8 Persons.
• Calorie dishes: 973 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: medium.

This marine white fish, bred artificially, belongs to mullet and mistresses is rarely used, because it is not universally available. Recognized as a gourmet product, characterized by excellent tender meat, which is almost boneless. It’s a pleasure to cook aspic from pelengas, especially considering the speed of fillet cooking.

Ingredients:

• Pelengas – 1 kg;
• Bulgarian pepper;
• carrot;
• salt, seasonings;
• instant gelatin – 30 g.

Cooking method:

1. Fill the ridge, scales and the head of the bearing with water (2.5 l), wait for boiling. Boil at minimum heat for an hour – so you can reduce the amount of gelatin needed.
2. Strain the broth three times, boil again. Add slices of filet. Cook for 6 minutes.
3. Catch the fish, let cool. Expand in shape.
4. Nearby distribute fresh carrots, slices of bell pepper.
5. Pour in warm broth mixed with gelatin, cool for 4 hours.

From cod fillet

• Cooking time: 4 hours 20 minutes.
• Servings Per Container: 8 Persons.
• Calorie dishes: 1013 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: medium.

This cod aspic is interesting with a small innovation: you will learn how to color fish broth, which will be useful for creating a beautiful aspic for the festive table. The base should be the same transparent and luminous, but colored, which looks very impressive. In the future, you will be able to experiment with different natural dyes..

Ingredients:

• cod – 1 kg;
• large beets (sweet) – 200 g;
• gelatin – 25 g;
• carrot – 200 g;
• spices, salt;
• greenery.

Cooking method:

1. Cut off the head and tail of the cod, pour water (1.8 l). After boiling, cook for 50 minutes, be sure to add spices.
2. To clear a carcass of bones, to remove a skin too. Cut into pieces, toss into the broth 10 minutes before the end of cooking. Add circles of peeled carrots at the same time.
3. Pour gelatin with swelling water.
4. Decant the broth, transfer to another container. There, toss the chopped beets, cook another quarter of an hour – the color should change.
5. Strain the broth again, introduce gelatin into it, mix.
6. Fill the form with fish (fillet cubes), greens and carrots in layers. Pour broth.
7. Cool jellied 3 hours, serve as a cut.

From salmon

• Cooking time: 5 hours 35 minutes.
• Servings Per Container: 7 Persons.
• Calorie meals: 1326 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: medium.

Most people who grew up in the post-Soviet space are aware of Hippolytus’s catch phrase from the Irony of Fate about jellied fish. She became the reason for the growing interest in this dish, so aspic from salmon – a snack that is associated mainly with the New Year’s table. No negative epithets will flash in the minds of your guests: they will be surprised by this delicious aspic. Instead of salmon, any red fish can be used..

Ingredients:

• eggs – 4 pcs.;
• salmon – 500 g;
• any white fish – 100 g;
• small lemon;
• b / c black olives – 100 g;
• gelatin – 8 g;
• carrots – 2 pcs.;
• a bunch of greenery;
• seasonings.

Cooking method:

1. Rinse salmon, remove the skin. Cut the fillet into cubes, pour water (2 liters).
2. Cook for a quarter of an hour, counting the time from the moment of boiling. For frozen, the waiting time can be reduced to 10 minutes.
3. Do the same with white fish, just take a separate pan with a smaller volume, and pour only 1 liter of water. Do not forget about spices.
4. Catch slices of fish with a slotted spoon.
5. Pour gelatin according to instructions.
6. Hard-boiled eggs, cut lengthwise in half.
7. Cut olives into quarters or ringlets. Lemon – circles.
8. Peel the carrots, wrap in foil, bake for 20 minutes (the oven is heated to 190 degrees). Cut into circles.
9. Decant both broths into one container, add swollen gelatin there. Warm up so that the grains disperse, mix.
10. Fill a large container with all of the listed components, pour gently, in small portions, with broth. Cool 4-5 hours.

From trout

• Cooking time: 8 hours 40 minutes.
• Servings Per Container: 10 Persons.
• Calorie dishes: 4132 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: medium.

Those who have mastered the classic version of creating aspic from fish, you can try to figure out how to cook such a snack without gelatin. For training, professionals propose to make aspic from trout – this red fish gives an excellent gelatinous fat that freezes well itself. The density will vary in its concentration: a very rich variety is proposed below, and therefore a variant that retains its shape perfectly after cooling.

Ingredients:

• trout – 2 kg;
• water – 1.3 l;
• parsley roots – 50 g;
• eggs – 3 pcs.;
• bay leaf;
• carrot – 2 pcs.;
• seasonings;
• bunch of dill.

Cooking method:

1. Cut off the head and tail from the fish. To fill with water.
2. Until it comes to a boil, remove the bones from the trout, remove the skin. Cut into pieces.
3. Boil hard boiled eggs separately. Cut into circles.
4. After boiling the future broth for the jellied head and tails, catch and discard, and throw fish pieces on the contrary.
5. Add parsley roots, bay leaf, seasoning. Cook for 20 minutes.
6. Throw slices of peeled carrots, cook for another 10 minutes.
7. Beautifully lay fish, eggs, finely chopped dill, carrots on the bottom of the mold.
8. Gently pour the broth filtered through twice. Leave in the fridge overnight.

From fish heads

• Cooking time: 4 hours 40 minutes.
• Servings Per Container: 7 Persons.
• Calorie content: 1402 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: medium.

Cooking aspic from fish heads is not more difficult than from fillet, but there are a couple of nuances. First, be sure to remove the gills, otherwise spoil the broth. Secondly, the heads are used only for cooking the base to the aspic, and the fillet will still have to be filled with chopped fillet (otherwise there will be fish jelly). Try not to combine several types of fish: if you took the heads of pink salmon, to fill the aspic take its carcass, not perch, salmon, etc..

Ingredients:

• fish heads – 500 g;
• fish carcass – 500 g;
• bow;
• large egg;
• carrot;
• peas of pepper – 3 pcs.;
• salt;
• gelatin – 10 g;
• seasonings.

Cooking method:

1. Cook the broth based on fish heads (use 1.5 l of water), do not forget to season with spices and be sure to throw peas of pepper and onions there.
2. Strain twice to make it transparent.
3. Boil the egg by putting it in boiling water and counting 8 minutes. Peel, cut into circles.
4. Cut carrots the same way, or use a curly knife.
5. Boil or steam the fish fillet, cut into cubes.
6. Soak gelatin, after swelling mix with a liter of broth and warm.
7. Fill the form with fish, carrots, eggs. Pour in warm broth, leave for 4 hours.

From pollock

• Cooking time: 4 hours 35 minutes.
• Servings Per Container: 6 Persons.
• Calorie dishes: 714 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: medium.

This jellied version differs from those previously proposed by both the supply and the operation scheme. The broth can be prepared using a slow cooker, which will please the housewives who are accustomed to this device. The serving will be portioned and very beautiful, so the recipe can be reserved for the holiday. It is easier to cook fillet pollock than other types of fish, especially if you get peeled fillet.

Ingredients:

• pollock – 900 g;
• parsley and celery roots – 100 g;
• water – 1.2 l;
• small onion;
• salt;
• lemon;
• gelatin – 12 g.

Cooking method:

1. Boil a weak broth from half of the fish, be sure to throw roots there. It is desirable to salt before graduation. Multicooker mode – “soup”, timer for 40 minutes.
2. Cut the remaining fish into large pieces, put in a multicooker bowl. Add a couple of glasses of water, you can throw spices. Cover with onion rings. Cook on stew 45 minutes.
3. Pour gelatin with water, allow to swell.
4. Warm, pour into the strained broth twice, mix.
5. Distribute the pieces of pollock in batch forms, place onion and lemon slices on top. Pour in broth, allow to cool and seize (waiting takes 2-3 hours).

Of carp

• Cooking time: 1 hour 50 minutes.
• Servings Per Container: 8 Persons.
• Calorie dishes: 1787 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: medium.

A tender and satisfying jellied fish fillet will look great on the festive table, and as an addition to a casual lunch. For serving, you can cut it into wide slices, garnish with fresh herbs. You can vary the number of spices and roots with which the broth is cooked according to your preferences, but try not to overdo it, because it should remain transparent.

Ingredients:

• carp – 1 kg;
• canned corn – 200 g;
• carrot – 2 pcs.;
• salt;
• celery root;
• lemons – 2 pcs.;
• gelatin – 50 g;
• spice.

Cooking method:

1. Soak gelatin.
2. Cut celery and carrots coarsely. Add pieces of fish (cut not too hard), add water (2 l).
3. Cook for 40 minutes at low power.
4. Dice carp, cut into cubes, carrots in circles.
5. Lay out the shape, top circles of lemons and corn grains.
6. Mix warm broth with gelatin, pour on top. Leave for a few hours..

From chum

• Cooking time: 6 hours 30 minutes.
• Servings Per Container: 5 Persons.
• Calorie dishes: 941 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: medium.

Chum salmon is an excellent base for aspic, which combines the good fat content needed for this dish, and low cost (when compared with other types of red fish). If you intend to get aspic from chum, and not aspic, grind the fish directly in the pan and do not strain the broth: both the tail and the head will come in handy.

Ingredients:

• chum – 700 g;
• gelatin – 10 g;
• carrots – 1 pc.;
• spices for fish;
• bulb;
• a bunch of greenery.

Cooking method:

1. Remove the bones from the fish, rinse, cut into large pieces. Wrap in gauze – so they don’t fall apart.
2. Pour in water, cook for 25 minutes. Do not forget to throw spices.
3. It is better to add salt near the end of cooking the broth, because liquid boils away.
4. Let gelatin swell with cold water, mix with warm (!) Broth. Preheat, but do not allow to boil.
5. Cut the carrots nicely, scald the onion rings with boiling water. Lay them on the bottom of the form.
6. Distribute greens from above, cover everything with broth. Cool jellied 5-6 hours.

From canned fish

• Cooking time: 3 hours 20 minutes.
• Servings Per Container: 4 Persons.
• Calorie dishes: 479 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: medium.

This appetizer, according to professionals, is not quite aspic, but aspic with canned fish, because achieving broth with perfect transparency will be difficult. The inconvenience also adds that canned fish holds their shape worse than fresh, especially after additional heat treatment. But such an appetizer is very budgetary, and does not require long preparation: canned fish jelly freezes very quickly.

Ingredients:

• canned fish – 400 g;
• water – 1 l;
• gelatin – 20 g;
• seasonings;
• canned green peas – 100 g;
• bunch of parsley.

Cooking method:

1. Pour gelatin with cold water (proportions according to instructions).
2. Cook a simple broth on canned food, having previously cut the fish, and the liquid from the cans.
3. Add seasoning to the broth, pour in the gelatin, warm again.
4. Pour the contents of the pan into forms, add peas. Cool for 2-3 hours.