How to cook fish jelly in different interpretations

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

So started in Russia that on New Year's Eve on the table must be salad "Olivier", stuffed pig, meat or fish jelly. The last dish will be discussed in today's material. It is not clear why it is considered an original Russian dish, because many countries love to cook it.

This is an incredibly satisfying, nutritious and delicious cold appetizer that is enjoyed by many nations around the world. Few people know that aspic in moderation, especially prepared from lean fish, game and vegetables, is very beneficial for the body. It contains aminoacetic acid, which has antidepressant properties, and natural collagen, which improves the condition of nails, skin and hair.

However, jelly, as it is commonly called in the common people, has one drawback - high calorie content. For this reason, it is not recommended to abuse it often. A small amount of jelly eaten on New Year's holidays will not harm your figure in any way. From demagoguery to action!

Spicy Fish Jelly: Recipe One

Surprise your household with fragrant, bright and tasty food. Believe yourrelatives will ask to cook it more often. So, for a rich broth, you need to take 5-6 heads and tails of white fish, medium carrots, three onions, five bay leaves, granulated sugar, s alt, peppercorns. And most importantly - do not forget to buy a fillet of white fish - a kilogram, as well as gelatin - 10 g, a couple of cloves of garlic and a bunch of dill.

Technological process

All offal (tails, heads) will be cleaned of scales and fins, washed and sent to a deep container with water. Immediately put the washed, unpeeled carrots and onions into the pan (remove the husk). After boiling, add the necessary spices, cover and simmer for about 1.5 hours.

Filter the finished broth, do not throw away the carrots, they are useful for decoration, put the fillet there and boil for 15 minutes, squeeze the garlic before turning it off. Strain the broth again, dilute it with swollen gelatin. Cut the flesh of the fish into portions.

Now let's start pouring fish jelly into molds. At the bottom of the plate we spread the carrots cut into circles, chopped dill and fillet pieces - pour everything with broth and send it to freeze overnight in the refrigerator. Serve with mustard or horseradish.

Red Fish Jelly: Recipe Two

Exquisite trout jelly has a delicate taste and a delicious look. We will give an unusual color with the help of tomato paste, which will add brightness and contrast. For a kilogram of fresh fish, the following products will be required: heads, tails (3-4 each), onions, carrots,tomato paste (three hundred grams), parsley and gelatin (10 g). For piquancy, fragrant spices are needed: black peppercorns (4 pcs.), Dried cloves (4 pcs.), five leaves of parsley, s alt.

Cooking organization

In boiling water, put fish waste and vegetables, cook for 2-3 hours. The longer the broth is on the stove, the richer it will be. Half an hour before readiness, add seasonings and simmer for 20 minutes. Then strain several times until a transparent color, put the trout disassembled from the bones and the ridge, let it boil for 10-15 minutes.

Take out the fish with a slotted spoon, cut into neat pieces. At the bottom of the form, put finely chopped parsley, fillet on top of it, pour everything over with broth. Put in the refrigerator for five hours. During this time, prepare the color base. Combine the swollen gelatin with tomato puree, pour the liquid into the slightly frozen fish jelly and return it to the refrigerator shelf.

Aspic with seafood

If you have the means, then do not deny yourself the pleasure - cook an amazing delicacy, otherwise it will not be called. This real delicacy will decorate the festive table.

Components: three hundred grams of cod and salmon fillets, two hundred grams of shrimp and mussels, one hundred grams of octopus, scallops and squid. For the broth: 700-800 g of fish offal, lavrushka (five leaves), pepper, s alt, two onions. Garnish with dill and lemon.

Instructions

Boil the broth from the heads for five hours,tails, onions, bay leaves, pepper and s alt. Don't forget to skim off the foam. Filter the ear, put all the seafood and fish platter in it - boil for ten minutes. Lay out in layers in forms, pour in broth, leave for a day to solidify. Garnish chilled fish jelly without gelatin with lemon slices and dill sprigs.