Fish aspic: recipes, cooking features and reviews

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

Jellied fish is one of the most popular traditional dishes of Russian national cuisine. But unfortunately, many novice hostesses do not even try to prepare this luxurious dish. And this is due to the fact that such a process takes a lot of time and effort.

But in reality, this is just a stereotype that is long overdue. A simple recipe for delicious jellied fish can help you with this. And the result will surely prove to you that the time and effort spent is worth it. After all, a well-prepared aspic of fish will not only be a delicious treat, but also the central decoration of a festive feast.

Description

In fact, you can cook the well-known aspic from various products. But the fish dish is deservedly considered the most delicious. It is poured with rich broth with the addition of gelatin or other gelling agents.

You can prepare jelly from fish in advance, a couple of days before the planned event. For aspic, it is best to use fresh rather than frozen carcass. In addition, lightly s alted or even smoked fish can be used.

Extraordinarily tasty and beautiful is obtained aspic from pike perch,sterlet, trout, chum salmon, sturgeon, salmon, cod and salmon. Although literally any kind of fish, both white and red, is suitable for preparing this treat.

In addition to the main ingredient, aspic, as a rule, includes all kinds of spices and vegetables. In general, fish jelly always turns out to be incredibly useful, and if the correct cooking technology is observed, it is also fabulously tasty.

To decorate this treat, you can use boiled vegetables cut into beautiful molds, herbs and citrus slices.

Features

Due to the use of instant gelatin, fish aspic hardens easily, keeps the shape of a strong transparent layer perfectly and does not float in ugly puddles at room temperature.

True, in addition to this component, the quality of the broth is also very important. Its richness and aroma play a significant role in the perception of the finished dish. After all, if you dissolve the same gelatin, for example, in ordinary water, fish aspic is unlikely to please your guests with excellent taste.

Therefore, do not try to save time - this will certainly affect the quality of the finished jelly. Properly prepared broth will become the basis for a wonderful delicacy, which is almost instantly swept away from the festive table.

Is it possible to make aspic from several varieties of fish at once? Definitely yes! In this case, the broth will turn out even more fragrant, rich andsaturated. The taste of such a dish will surely conquer even the most sophisticated gourmets.

Cooking secrets

First of all, it should be said that the main condition for obtaining a delicious fish aspic is to extract all the bones from the carcass. After all, even the smallest one, accidentally caught while eating jelly, is able to discourage every desire to continue the meal. That is why it is desirable to give preference to large individuals, which will be much easier to cut and sort out. By the way, fewer bones in that part of the carcass, which is located closer to the head.

In addition, there are a few more secrets of making delicious aspic, the knowledge of which will greatly facilitate the process for you.

The broth for the future aspic can be made more fragrant by adding bay leaves, onions, allspice, carrots, celery and all kinds of spices.

As gelling agents, you can use agar-agar or gelatin. Just before you make your choice, keep in mind that the first thickener gives the broth a rather dense consistency, but at the same time makes it cloudy.

It is customary to boil fish for aspic, but jelly will turn out to be more useful if you steam the carcass or bake it in the oven.

If your broth is too cloudy, you can make it clear with a drawstring. To do this, beat the protein separated from the yolk, add it to the liquid and boil. The flakes that have arisen after this manipulation must be carefully collected with a slotted spoon, and the broth itself must be filtered through cheesecloth.

You can decorate aspic cheaply and beautifully with slices of carrots, olives, lemon wedges, green sprigs and boiled eggs.

Classic

This recipe is best served with horseradish, mustard, hot sauce, lemon or olives. These components will perfectly set off the taste of fish aspic with gelatin. And boiled vegetables perfectly complement the delicacy with color. Those who are just starting their acquaintance with jelly should first master the traditional recipe for jellied fish. The step by step process will make the cooking process simple and easy.

Essential Products

First of all, prepare everything you need:

• 1, 2 liters of water;
• a pinch of cloves;
• 0.5kg of selected fish;
• 30g gelatin;
• onion head;
• large carrot;
• s alt to taste, sea s alt is best;
• a small bunch of parsley;
• a few bay leaves;
• a little peppercorns;
• half a lemon;
• celery stalk.

Which seafood you choose is up to you. Just take into account the fact that not every fish keeps its shape well and remains intact in the cold. And so that the dish does not turn into an ugly porridge, it is advisable to give preference to species such as pelengas, salmon, mackerel, pike, pike perch, pollock or pink salmon. But the final choice is still yours.

After preparing all the necessary products, read the step-by-step description of fish aspic and start the process.

Cooking method

Step 1. The first step is to prepare the main component of the dish - fish. It must be cleaned of scales and rinsed thoroughly in running water. After that, it is necessary to gut the fish, carefully pull out the spine and divide the carcass into two parts. Now you should be extremely careful: carefully remove the bones from the cut fillet and cut into small pieces of arbitrary shape.

Step 2. Get rid of the gills, fins and eyes remaining after cutting the heads. Wash thoroughly and place the trimmings in a saucepan, cover with water. Send the whole carrot and onion here. Put all this on a slow fire and cook for half an hour after boiling the liquid. Do not forget to constantly remove the resulting foam from the broth. This point is very important, because the flakes left in the water will make the jelly cloudy and ugly.

Step 3. After the set time, remove the boiled vegetables and heads from the pan, and instead put the fillet pieces, spices and bay leaf. Boil the fish until fully cooked. Typically, this takes approximately 10-15 minutes.

Step 4. Carefully remove the cooked fillet and arrange it beautifully on the serving platter in which you plan to serve the treat.

Step 5. Brothstrain well with a fine sieve or several layers of gauze. Pour it slowly, leaving the sediment at the bottom untouched. As a result, you should have about a liter of clear broth left. If necessary, repeat the procedure again. Be sure to try the broth and add s alt to your liking.

Step 6. Take half a glass of warm water and dilute the prepared gelatin in it. Then send the resulting liquid to the broth and put the mixture on the stove. Reheat the fish soup well, without bringing it to a boil. Remove the broth from the stove and let it cool slightly.

Step 7. Now it remains only to form aspic from fish with gelatin. At your discretion, decorate the treat with sprigs of greens or slices of boiled vegetables, then pour over the prepared broth. Send the created masterpiece to the refrigerator until completely solidified. This may take several hours.

Now you know how to cook fish aspic with your own hands quickly and tasty. Do not hesitate, such a dish will not go unnoticed - both adult seafood connoisseurs and small children will appreciate it.

Recipe for jellied fish kefir pie

Savory pastries have long been very popular among domestic residents. To prepare a delicious spicy filling, you can use fish, both budget varieties and gourmet ones.

From the name of such baking, it immediately becomes clear that batter is made to create it, which is subsequently poured onto a prepared base. Jellied pie with fishmay well become your signature dish if you learn how to cook it properly.

To bake a delicious delicacy in the oven, you will need:

• 200 g flour;
• 140g mayonnaise;
• 0, 5 teaspoons baking soda;
• 250 ml kefir;
• a teaspoon of sugar;
• 2 eggs;
• 2 tablespoons breadcrumbs;
• 0.5 kg salmon;
• onion head;
• 100g cheese;
• a pinch of nutmeg;
• butter spoon.

Cooking

First, as usual, cut, wash and dry the fish. Cut it into small pieces.

Chop the peeled onion into rings and fry it in butter until golden brown. Once it's done, take the pan off the stove and add the nutmeg to it.

Preheat the oven to 180 degrees and continue the process. Grind eggs with sugar, then add mayonnaise to the mixture and mix vigorously again. Pour warm kefir here and gradually introduce flour. Beat the dough so that there are no lumps left in it.

Grease a baking dish with butter and sprinkle with breadcrumbs. Put the chopped fillet on its bottom, place the fried onion on top and sprinkle it all with a pinch of s alt and pepper. Then lay out a layer of pre-grated cheese. And at the end, cover the filling with the prepared dough. Place the fish pie in the oven for 40 minutes.

Cool the finished pastries in the mold, and then carefully transfer to a dish. This cake is alwaysIt turns out not only tasty, but also surprisingly beautiful. And the aroma from it comes from such that it is simply unrealistic not to pay attention to this unusual pastry.

How Sergei Bezrukov cooks aspic fish: a "star" recipe

This dish is loved by all Russians without exception, and domestic celebrities are living proof of this. For example, on one of the TV broadcasts, the popular actor Sergei Bezrukov shared with the audience his favorite recipe for aspic fish, which he prefers to cook for the New Year's table.

Composition

To create this gastronomic miracle you will need:

• 0.7 kg fish;
• 4 glasses of water;
• a few bay leaves;
• s alt and pepper to taste;
• egg white;
• bow;
• spoon of vinegar;
• a few sprigs of parsley;
• carrot;
• half a lemon.

Cooking progress

As expected, cut and cut the fish into pieces. Then place the trimmings in a saucepan, cover with water and cook for an hour.

Carefully strain the boiled broth, getting rid of the sediment, and pour over the chopped fillet. Send all spices and spices here, as well as whole onions and carrots. Put the pot back on low heat and simmer until the fish is fully cooked.

Then remove the fillet and leave to cool, and lighten the rich broth with a quickdraw. To do this, beat the protein until a fluffy foam is obtained and pour it into the water. Put the broth back onover medium heat, add s alt, pepper, herbs and vinegar.

After boiling water, reduce power and boil for another 15-20 minutes. At the end, strain the boiled broth again and pour over the boiled fish.

Finally, decorate the treat with lemon slices, peeled and peeled, chopped carrots and herbs. By the way, the actor himself, when preparing aspic, prefers zander or sturgeon.