Red fish aspic

For the aspic recipe you will need:

salmon bellies – 250g
eggs – 2 pcs.
carrots – 2 pcs.
garlic – 4 cloves
instant gelatin – 25g
fresh dill - to taste
bay leaf - to taste.

Recipe for making aspic:

For aspic, fresh or frozen salmon bellies are useful. Naturally, you can eat any piece of the generous red fish. The abdomen is washed, the scales are removed with a knife and washed again. Pour one liter of water into the pan, throw in the bellies, add a teaspoon of salt.

Add two bay leaves and two small carrots, cut lengthwise, to the water. Cook the fish broth for 20 minutes at moderate boiling. There should be approximately 600-700 ml of broth left.

Boil the eggs, cut them into quarters, then into cubes. Finely chop the dill and squeeze the garlic through a press.

Place the carrots and salmon bellies on a plate and discard the bay leaves.

The broth will be fatty and transparent; there is no need to strain it. At this step, you can add salt according to your own taste. The broth is brought to a boil again. If you like a spicy taste, you can throw in a small pod of reddish pepper and boil the liquid for 3-4 minutes. Then remove the pan from the heat and pour out the instant gelatin. Gelatin grains quickly dissolve in the hot fish broth; you only need to actively stir the contents of the pan for a few minutes.

Jellied salmon bellies are prepared in small portioned silicone molds. Place cubes of eggs and carrots on the bottom, sprinkle them with the freshest dill. For tenderloin, only one small carrot is used; the second one was needed to give a rich taste to the broth.

The skin of the salmon belly is removed and the pink flesh is cut into cubes. Place pieces of salmon into the molds, pour in the broth, and add garlic passed through a press. When the broth has cooled, the silicone molds are transferred to the refrigerator. The aspic will harden in 3-4 hours. It can be stored in the refrigerator for 2 days.

To transfer the salmon aspic to a plate, the bottom of the silicone mold is immersed in hot water for 1 second, and the frozen aspic simply slides out of the heated mold. The salmon belly aspic will be dense and can be cut into pieces.

Red fish aspic

Ingredients

Salmon head (fins, tail) – 1 pc.

Fillet – 200 gr

Onions – 1 pc.

Peppercorns – 5-7 pcs.

Dill – 5 sprigs

Lemon – 3 rings

144 kcal
1 hour
1 hour

Photo of the finished dish

Step-by-step recipe with photos

The word “aspic” often evokes an association with a dish of indescribable difficulty, but in reality it turns out to be completely wrong. The aspic is prepared quickly and simply, and looks bright and festive. That's why we often see it on the festive table. Red fish aspic is not only tasty, but also healthy. Try to prepare this dish using a simple and easy-to-understand recipe!

We will prepare the reddish jellied fish in the traditional way, and for this we will need a soup set for fish broth in an indispensable order: this is the head, and perhaps the fins, tail, and ridge of the salmon. You also need a piece of fillet or steak. Vegetables – onions, carrots. Greens, lemon - for decoration. Gelatin as a thickener. Salt and spices for broth.

Place the washed fish head in the pan and pour enough water to cover it by 2 fingers. Add salt, spices, peppercorns. For a spicy taste, you can also add bay leaf, but this is optional. Cook over high heat until the water boils.

After the water boils, turn the heat to low and put the washed and peeled onions and carrots into the pan. Wash the fish fillet and also place it in the pan. Cook over very low heat for another 40 minutes, the lid must be loosely closed. While the broth is cooking, pour the gelatin with water, stir well and leave to swell.

We disassemble the fish with our hands, removing bones and other unnecessary components. You can cut decorations out of boiled carrots. The boiled onion will no longer be needed; you can throw it away.

Place pieces of fish fillet in a nice plate, preferably a deep one or with a small indentation. We also put carrots, a slice of lemon and sprigs of fresh dill here.

Pour gelatin into the broth. Heat over the fire, stirring, but not bringing to a boil. Then strain the broth from the remaining gelatin through cheesecloth or a sieve. Pour this broth over the fish in a plate.

Now we send the almost finished aspic to harden in the cold. After a few hours, the red fish aspic should harden.

Almost royal aspic from the head and tail of salmon

And so, now we are preparing fish aspic with gelatin (or without, if the fish is very fatty). A recipe with step-by-step photos of the process is attached.

We associate any mention of jellied fish with the slightly over-done Hippolyte from “The Drama of Fate” and horseradish, which is missing from the fish itself. But in front of you is not only a dressed up ceremonial dish, but also a completely everyday dietary food, which in 2-3 days will solve the most important question in the daily menu, what to eat for lunch or dinner, so that it is both healthy and does not shrink your waistline. Well, the complexity of making it is a solid D - even if the need for culinary research does not evoke the most positive emotions (Emotions are distinguished from other types of emotional processes: affects, feelings and moods) , you can cope without effort. We promise.

Content:

What kind of fish should I eat?
Ingredients
Step-by-step production
How wonderful and what to serve the dish with?

Interesting thing from “Pate”: it is generally accepted that jellied fish is an eternal Russian dish. This is only partially true - its ancestor is indeed our beloved jelly. But the French came up with the idea of preparing aspic based on fish and seafood in the 19th century.

Since all the Russian nobility preferred to live on the Côte d'Azur, the gentlemen brought with them many recipes from Russian cuisine, which the French adapted for themselves. Jellied fish is proof of this. And your beloved marshmallow, by the way, too, because it came from Russian marshmallow.

What kind of fish should I eat?

Anything that is at hand: pike perch, pink salmon, mackerel, catfish, silver carp, etc. It is better if there are much fewer bones in it. We took salmon. And to make the broth very rich and fatty, don’t forget about the head and tail.

For jellied fish with gelatin you will need:

Salmon head and tail - about 1-1.5 kg
1 onion
1 carrot
1 parsley root optional
3 boiled eggs
10 g gelatin
Bay leaf
Dark aromatic pepper
Salt
Greenery for decoration

Fish aspic with gelatin - recipe with photos, step-by-step production

Step 1: prepare the fish: wash, clean, remove the gills from the head. Divide the tail into pieces of the required size and set it aside - it will be cooked second. Peel the carrots, onions and parsley root.

Step 2: put the head and vegetables into a saucepan with a volume of no more than 2 liters. Fill it with water and put it on fire. When it boils, skim off the foam with a slotted spoon, add salt, add a few peas of aromatic pepper and a bay leaf, then turn on the gas to low and forget about the broth for an hour.

Step 3: hard boil the eggs. We dilute gelatin in half a glass of water and leave to swell for 30-60 minutes.

Benefits from “Pate”: regular gelatin can be replaced with vegetarian agar-agar, or you can actually use fish agar, as we did. It can be purchased at any large hypermarket.

Step 4: our broth is bubbling, its quantity is evenly miniaturizing in size - under no circumstances should you add water. In order for fish aspic with or without gelatin to harden, the liquid must boil completely. In the recipe this is clearly visible in the step-by-step photos.

Step 5: after an hour and a half, remove the head and onion from the pan, and place the tail pieces in their space and cook for another 20 minutes. Remove the carrots if they are cooked. If it’s too harsh, leave it to flounder in the broth.

Step 6: all blanks are made. Place the fish on a plate. While it cools, we dilute gelatin in the broth and begin, in fact, to form the dish.

Step 7: separate the salmon from the bones and remove the skins. At the bottom of each plate we place a sprig of greenery for decoration, then the required amount of salmon, half a boiled egg, a piece of carrot and fill 2/3 with broth.

When the liquid has cooled down completely, put the plates in the refrigerator to harden for 3-4 hours.

Fish aspic with gelatin is ready - we have brought you the easiest recipe with photos and step-by-step instructions.

How wonderful and what to serve the dish with?

Firstly , you can replace ordinary eggs with whole quail ones.
Secondly, don’t forget about the sauce based on horseradish, sour cream or hot pepper.
Thirdly, of course, set the table beautifully.
Fourthly , don’t forget about the wine.

Bon appetit!

Red fish aspic

The recipe is good for both holidays and Lent. Simple, cheap and delicious. It will please anyone who tries to cook it.

Ingredients for Red Fish Jellied:

Fish (salmon char) – 1 piece
Carrots (medium size) - 1 pc.
Onion - 1 pc.
Petiole celery
Dill
Celery root
Water – 700 ml
Spices (bay leaf, allspice and dark pepper)
Gelatin - 1 tbsp. l.

Nutritional and energy value:

Ready meals
kcal 646.4 kcal	proteins 124.5 g	fat 12.2 g	carbohydrates 13.9 g
100 g dish
kcal 44 kcal	proteins 8.5 g	fat 0.8 g	carbohydrates 0.9 g

Recipe for Red Fish Jellied:

Clean and fillet the fish, removing the head, skin and bones

Place the head, skin and bones in a saucepan, add carrots, unpeeled onions, celery root, spices, add water and cook

Pour gelatin with water to swell

After 20-25 minutes from the start of cooking, place the pieces of cooked fillet into the pan and cook for another 5-7 minutes.

Remove the cooked fillet pieces and carrots from the pan. Strain the broth through a sieve. For straining, you can use gauze or paper towels. Add gelatin to the strained broth. Bring the broth to a boil, but do not boil, and strain again simply through a sieve (optional if some of the gelatin has not dissolved)

Make a decoration from carrots - “daisies”

Place carrots, dill, celery leaves or finely chopped celery stalks at the bottom of the aspic container, then fish, fill with broth and place in a cool space to harden for 6-8 hours. I got this beauty.

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