Classic aspic fish recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Russian cuisine involves not only traditional dishes, but also those that were borrowed from other countries. For example, a recipe for jellied fish came to us from France. This dish is very similar to jelly, but looks prettier.

Many housewives do not see the difference between the first and second, because outwardly they are very similar. The difference is that the recipe for aspic fish is based on the fact that the broth is clear and gelatin is used. In no case should you use a dark broth, as the fish should be decorated with vegetables and herbs.

Which fish is suitable for aspic?

The cooked dish should not only please the guests and your loved ones, but also look decent, so many women are interested in what kind of main ingredient should be used in the aspic fish recipe. The best chefs advise using a fish with a small amount of bones, and its color and fat content do not play a role. Cod, walleye, perch, trout, pollock and others are ideal.

Aspic of tench and pike fish

Today we will prepare aspic fish with gelatin. The recipe is pretty simple. For this dish, we will take two fish. Tench and pike. Before you start cooking, put the water on the fire. In order for the aspic to turn out transparent, the fish must be launched into boiling water.

Preparation of broth for broth

Initially remove the gills from the fish. To do this, cut off the head and carefully remove them. If this is not done, then the aspic will turn out bitter. For cooking, it is better to use fish, which has fattening properties. These are fish such as pike, zander or perch. Initially, we cut the pike into small pieces along with fins and bones, and remove the internal organs, respectively. We cut off the line's head, tail, fins, remove the gills, all these parts will go to the broth. You can use a knife or scissors in the process.

A bit of history

In Russia, jelly was made from fish in cold winters. They took fish, put it in pots, filled it with cold water and put it in the stove. When it was all boiled down, boiled down, poured into bowls, put pieces of fish and exposed to the cold.

Preparing the fish fillet

We continue to consider the recipe for jellied fish step by step. We separate the tench fillet from its bones. Carefully cut the carcass along the spine and separate the meat. The name of this fish comes from the fact that the tench has the ability to change its color when it is taken out of the water. Initially, it has a silver or golden color. But after he stays in the air for a while, his color becomes dark. Some fishermen call this fish that also because it is very lazy, leads an inactive and sedentary lifestyle.

Cooking stock

The recipe for cooking jellied fish is based on making the broth exactly transparent. Before the water boils actively, you need to put one heaping tablespoon of s alt into it per 1 liter of water, add a couple of bay leaves, a few black peppercorns, medium carrots and a small onion. After the water begins to boil, we put all the fish remains in it: tails, skin, head and fins of the tench, as well as pieces of pike. The fire should be reduced, otherwise the broth will be cloudy, while making sure that the water completely covers all the vegetables and fish. After the water in the pan boils, it is necessary to remove all the foam from above and leave the fish waste to boil over low heat for 30-40 minutes. After this time, turn off the heat and use a slotted spoon to separate the fish from the broth into a bowl. We also separate vegetables: onions with carrots. The waste will no longer be useful, but the carrot will go for decoration.

The broth is boiling, and we are preparing the very queen of the table - the fish

Recipe for jellied fish will appeal to every hostess! What to do with the already cooked tench fillet? It is not necessary to peel off the skin from it, otherwise the meat will fall apart. From the remaining fish, it is desirable to remove all the bones, even small ones. You can use tweezers for this. If you omit this process, you can get into a very unpleasant situation, for example, when your friends comeand choke on a bone, they will surely utter the well-known phrase: “What a muck this is your aspic fish!” Cut the tench fillet into portioned pieces and put in a bowl.

Send the fish to boil

Our broth again put on fire. In order for the skin on the fish not to deform, we cut it a little in two or three places. We do this with every piece. Tench is a medium-sized fish, its weight is from 200 to 600 g, but sometimes you can also find larger fish of this breed. After the skin is cut, we add fire and lay the fillet in the broth. As soon as everything boils, we reduce the fire again and cook the pieces for 5-7 minutes. After this time, turn off the broth, take a slotted spoon and carefully remove the fish from the broth.

Dish decoration

There are a lot of fish aspic recipes with photos. You can decorate the fish in different ways, but today we use carrots and lemons. We set aside the fish from the broth, cover the pan with the lid again, turn off the fire. Next, carefully lay out the pieces of line in the form. Let's move on to decorating the fish. You can also decorate with a boiled chicken egg, orange, green peas. If you have curly knives for cutting vegetables to decorate them beautifully, then, of course, you can use them.

Cut the carrots and lemon into very thin slices with an ordinary knife, put the vegetables between the fish and on top of it. The fish "loves" dill very much. Therefore, the branches of this grass can be spread out along the edgesforms. You can also add some parsley leaves.

The filling itself

And now the turn of the broth has come, since the fish must be poured. We take a clean pan, a sieve and gauze, which we fold in several layers and put on a sieve, filter the broth. For proper filling, gelatin is required. It is pre-prepared. To do this, the powder is soaked in water according to the instructions on the bag.

Gelatin is also filtered into the broth, which should be hot so that everything in it is completely dissolved. Mix everything thoroughly and fill the fish. To do this, we use an ordinary ladle. After that, we send the form with aspic to a cool place, but in no case do we freeze the fish, otherwise everything will just turn into ice.

The presented step-by-step recipe for aspic fish will appeal to every housewife, because the output is not only a delicious dish, but also incredibly beautiful.

Jellied fish in the oven

Fish can also be prepared in this way. It will appeal to those who want the fillet pieces to look perfectly even, since after cooking they are still deformed. To do this, the prepared fish fillet is laid out on oiled foil, wrapped in it and sent for half an hour in the oven at a temperature of 180 degrees.

While the fish is baking, you should prepare the broth from its leftovers. Put them on the bottom of the pan, pour cold water, add spices and cook over low heat, constantly removing the foam. After readiness, the broth is filtered through several layers of gauze and mixed withgelatin. Pour it into a mold, let it thicken a little and add ready-made pieces of fish fillet. Then decorate and pour again.

Recipe for jellied fish pie

The dish is being prepared quickly. We will use hard cheese, salmon fish and green onions as ingredients. To prepare the dough, pour one glass of sour cream into a bowl and mix it with two raw eggs. Add 4 tablespoons of vegetable oil and s alt to taste. Add a glass of flour and stir until smooth. The consistency of the dough should be the same as when making pancakes.

For the filling, cut into small strips 150 grams of salmon. We chop the onion, grate the cheese. Next, pour half of the dough into the form, preheated with oil. Layer salmon, onion, cheese on top and pour over the rest of the dough. We send it to the oven, preheated to 180 degrees, for 20-30 minutes. After the time has passed, cut the cake into pieces. Bon appetit!