Fish aspic

Fish aspic. How to cook

Almost everyone considers pike perch jellied to be as integral a part of the New Year's menu as Olivier salad. .

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The creation of successful fishing is a very tasty jellied fish.

“What satisfaction, this jellied fish of yours!” Especially if it is prepared according to a proven recipe from.

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Almost everyone does not like the taste of long-cooked fish. You can separate the fillet and remove it after 20 minutes, as well.

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Seafood in tomato sauce is a unique candidate for ordinary aspic. The filling is prepared at .

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What's New Year's Eve in a Russian family without jellied fish?! I offer my own signature New Year's recipe.

Jellied fish is a mandatory attribute of the New Year's table in almost all Russian families. It needs to be prepared.

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Jellied fish

Fish aspic is a complex recipe, and therefore solemn. If you do not want fish aspic, in the words of one famous character, to resemble strychnine, you should read how to make fish aspic. Read more about fish aspic .

A popular appetizer for a festive table is fish aspic.

All the secrets of making delicious fish aspic for a festive table. This gelatin-free jellied recipe will be your winner. Be sure to try!

Fish aspic is a decoration for your festive table.

Let's prepare jellied pike perch. Wonderful, delicious, festive. Highly recommend.

A fascinating, appetizing and very fragrant version of jellied fish, which will serve as a good candidate for jellied meat. This dish has a spicy and unusual taste due to the addition of garlic, chili and olives to the recipe.

A very popular festive dish is fish aspic. The recipe for jellied fish is not as complicated as it might seem at first glance. But in order for the fish aspic to be successful and tasty, you must first carefully remove the bones from the fish. Fish aspic must also be beautiful - you need to approach the process of decorating the dish creatively and with soul.

This fish aspic is prepared in a maximum of 2 hours. It's delicious, healthy and festive. Will we impress our guests with our culinary skills? :)

A fast and common method of making jellied fish that will decorate any feast. Tender fillet of snow-white fish with flashy carrots makes a good duo, and spices make the dish most special and fragrant. Jellied fish is also perfect for dietary nutrition.

Jellied fish is one of the best dishes for a festive table. Making this fish appetizer will require you to spend some time in the kitchen, but believe me, it’s worth it! I recommend the pike perch recipe.

Jellied fish is a recipe for a classic appetizer for a festive table.

A common appetizer on a formal table is fish aspic. Jelly made from strong fish broth with pieces of boiled fish, lemon, carrots and herbs looks so appetizing that it’s simply impossible to resist!

Jellied pike is a very tasty dish. Boiled pike perfectly “keeps its shape” and does not fall apart into pieces. And the frozen broth is quite rich. Not a bad festive dish for those observing fasting.

This is a good candidate for jellied meat products. Due to the fact that fish aspic is prepared from saury, a fairly fatty fish, it comes out very filling and fragrant.

We will prepare mirror carp in the form of jellied or jellied meat, cooked together with carrots and onions. A good dish for fish lovers and for those who watch their figure, because the fish is not only dietary, but also very tasty and juicy. Fragrant jellied fish is a wonderful dish for both the daily menu and the festive table.

Jellied fish is a very tasty festive dish. I suggest making aspic from mirror carp. Fish broth is used to make this dish.

Extraordinarily beautiful multi-layer jellied fish with pickled cucumbers, mushrooms, eggs and chauffroy sauce.

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The main trick is how to cook jellied fish so that it freezes. Before all this, you should be aware of what kind of fish the jellied fish is made from. In fact, from any one, but there is a fundamental aspect here. There are several methods for preparing fish aspic: with and without gelatin. Gelatin is needed to form a gelatinous mass from the broth. But we will also tell you how to prepare fish aspic without gelatin. If you can get hold of ruffs or other fish that secrete gelling substances, you can do without gelatin and prepare fish aspic without gelatin. But, for example, it will be problematic to prepare aspic from reddish fish without gelatin.

In order for the fish to come out as jellied, the recipe begins with cooking the broth. If you prepare the right broth, you will get a tasty fish aspic. The broth recipe is simple: cook the fish with bay leaves and onions for an hour or two, or 40 minutes if you use gelatin. Then we cook large fish in this broth, put it on a dish, and strain the broth. We take the boiled fish into pieces, fill it with broth, add gelatin as needed and put it in the refrigerator. After half an hour or an hour, the jellied fish is ready. If you mix the sauce and do not freeze it, you will get fish in tomato aspic.

You can very well prepare aspic from fish ; a photo recipe for such a dish is simply needed if you want to amaze your guests. The broth hardens in a mold, where you can see layers of fish, lemon, olives, carrots, even seafood, all of which can be contained in jellied fish. The photo of such a dish is very beautiful, but the main thing is that this jellied fish is very tasty. Use the recipes for jellied fish photo, jellied fish recipe with photo and this ancient Russian dish will receive features of French sophistication.

Jellied fish, how to cook it correctly

WHAT FISH SHOULD I CHOOSE?

HOW TO COOK?

1 METHOD. BOILING FISH

Gut the fish, remove scales, cut into careful pieces (be sure to remove the gills from the head!).
Place vegetables (onions, carrots, celery stalks) in a saucepan with a thick bottom, pieces of fish on top, pour cool water so that it covers the fish by 2 cm, and cook over low heat.
When the water boils, carefully skim off the foam and add salt. 30 minutes after boiling, the fish is ready. Carefully, trying not to strip the pieces, remove it from the pan with a slotted spoon, cool, remove any bones and place it in trays for aspic, skin side up.
Bring the broth to taste, add bouquet garni (sprigs of greenery + bay leaf), peppercorns.

2 METHOD. BAKE FISH

I HAVE AN IDEA!

Portion serving. Divide the fish into small pieces and pour the jelly into portioned forms (you can use cups and bowls) or in glasses.

More taste! When the fish is cooked, pour 1 glass of snow-white wine into the broth, cook for a couple of minutes, bring the broth to taste by adding spices and then add gelatin. The jelly will acquire a special, fascinating flavor. You can replace the wine with lemon juice, making the broth a little sour.

Jellied 3 types of fish

Salmon – 300 gr
Pike perch – 300 gr
Pike – 200 gr
Mayonnaise or heavy cream - 50 g
Whipped cream - 200 gr
Horseradish with beets – 50 g
Gelatin – 7 g
Fresh greens - to taste

Cut salmon and pike perch fillets into large cubes and boil in a small amount of water. Boil the pike fillet there, disassemble it into small pieces, carefully removing all the bones. Strain the broth and boil to 300 ml.

Add pre-soaked gelatin to the broth. Bring to a boil, remove from heat. Divide the broth into 3 parts. Mix one part with mayonnaise and pieces of pike.

Place cubes of boiled pike perch in a rectangular tray, pour one part of the broth over it, and place in the refrigerator until the layer hardens. Place salmon cubes on top of this layer, pour in the broth and also cool. Finally, add a layer of pike and put the dish in the refrigerator for 6-8 hours.

Serve the aspic with whipped cream mixed with horseradish and beets.

Jellied fish and seafood

Jellied fish is one of the most favorite festive dishes. It became clear even before the advent of gelatin. In order for the dish to solidify, the broth with fish bones and scales was first boiled for a long time, and then carefully filtered. The aspic {in itself} looked very beautiful - it was layers of figuratively chopped vegetables, herbs and fish, and broth between them. It would seem surprising, but the recipe for jellied fish without gelatin is in great demand. And one of the most fascinating methods of production is fish aspic with tomato juice. We offer several regular recipes for aspic!

Recipes in the collection: 46

chum salmon hot – 400 g
sturgeon hot – 100 g
pickled cucumbers – 4 pcs.
pickled pepper – 100 g
agar-agar – 2 tsp.
(gelatin – 15g)

fanny

December 12, 2012, 20:21

trout (soup set) tail, head
carrots - 1 pc.
onion - 1 pc.
allspice - 4-5 pcs.
cloves - 3 pcs.
celery greens, parsley, dill

shoo

15 May 2009, 02:19

sturgeon
pike perch
carp (pink salmon)
carrots
snow-white root (celery, parsley root)
onion

nira60

March 14, 2014, 10:38

snow-white fish fillet (pike perch, pike) 500 g
onion 1 pc.
lemon 1 pc.
gelatin 20 g
tomato juice 250 ml.
dry snow-white wine 100 ml.

shoo

26 September 2009, 02:55

pike perch approximately 500 gr.
carrot 1 pc.
onion 1 pc.
bay leaf, aromatic peppercorns.
water.
gelatin 1 tablespoon.

mama tasi

03 December 2010, 15:06

300 gr.
fresh salmon fillet 2 kg - fish heads, tails (carp, perch, carp, salmon)
1.3 liters of water
salt
pepper
onion, carrot, peppercorns

Allenka(alarm clock)

January 17, 2014, 12:40

1. salmon – 1 kg.
2. shrimp xxl – 12-15 pcs.
3. gelatin – 3 bags of 10 g each.
4. frozen peas – 50 g.
(for decoration). 5. water – 1.5 liters.
6. herbs, spices – .

olga1688

November 12, 2010, 01:01

empty eggshells from 8 eggs
gelatin (instant) - 1 tbsp.
vegetable or fish broth - 1 tbsp.
quail eggs – 6-8 pcs.
(regular can be used) shrimp (boiled and frozen) – 100-150 g.
canned corn – 4-5 tbsp.

a_l

17 April 2009, 01:39

500 ml.
fish broth 200 gr.
pike perch fillet boiled carrots
2 sprigs of parsley
15 gr.
gelatin 200 ml. cool boiled water

kakosha(Elena)

02 February 2014, 01:08

salmon (fillet) – 150 gr.
spice mixture for shrimp - 1 sachet,
salt,
gelatin - 2 tbsp.
mayonnaise – 2 tbsp.
dill – 2 sprigs,

nikachka

05 October 2009, 15:16

fish - 500 gr.
fillet – 1 pc.
onion – 1 head
gelatin – 3 tbsp.
bay leaf – 1-2 pcs.
water – 1 l

irina***

December 21, 2009, 19:14

mussels – 200 gr.
squid – 300 gr.
shrimps, not peeled – 500 gr.
dill
gelatin
spices

irina***

18 January 2010, 13:32

0.5 kg.
fresh trout 0.5 cans of olives (I had dark ones)
bunch of dill
1 lemon
30 gr.
gelatin salt

hammi4uga

12 March 2010, 14:03

white fish fillet 1 kg.
eggs 3 pcs.
reddish bell pepper 0.5
pitted olives 10-15 pcs.
lemon 0.5
dill sprig 3 pcs.

ya-xont

May 19, 2009, 12:47 pm

4 tbsp fish broth
1/4 tbsp soy sauce
50 g gelatin
400 g minced fish
1 pc
olive

Persona

December 27, 2013, 19:20

fillet of snow-white pangasius fish – 150 gr.
stale bread – 20-30 gr.
milk – 30 ml.
fish broth – 150 ml.
boiled egg – 1 pc.
gelatin – 6 gr.

krolya

19 February 2014, 14:38

boiled-frozen shrimp 150 gr.
cleaned mussels
100 gr. squid (carcass) 2 pcs.
pepper sl.
1/2 pcs. lemon 1/2 pcs.
chicken broth 0.5 l.

azzurro07

December 12, 2008, 21:13

2 medium salted herrings
1 liter of fish broth
4 tbsp.
table vinegar (you can add more vinegar) 1 tsp.
sugar 4 tbsp.
gelatin 1 jar of canned peas along with carrots

cheburashkin

09 December 2008, 01:51

chicken broth - 1.5 cups.
small boiled squid carcasses - 3 pcs.
boiled egg - 1 pc
. green peas - 6 tbsp.
“Sloboda” olive mayonnaise - 3 tbsp.
instant gelatin-10 g

Lena M

December 10, 2014, 10:20 pm

canned champignons – 0.5 ban
reddish bell pepper – a little
green
sole – 6 slices (slightly smaller than the size of the molds)
boiled water – 1 cup
tomato juice tomato thick – 1 cup

Tatiana M.

07 July 2014, 18:13

fish trimmings from pink salmon and cod - 400 g (tails, fins)
gelatin - 1 tbsp.
cool boiled water - 5 tbsp.
salt to taste.
onion - 1 pc.
carrots - 1 pc.

Lena72

01 October 2013, 16:48

the number of products is random - it all depends on how you want to create the aspic - more fish, more shrimp - your imagination
chum salmon
notothenia
shrimp
fish or vegetable broth
grapes quiche-mish small

Allenka(alarm clock)

October 29, 2014, 11:33

2 tbsp fish broth
200 gr.
boiled reddish fish 2 tbsp reddish caviar
100 gr.
shrimp in brine 1 tbsp gelatin
2 tbsp Sloboda mayonnaise on quail eggs

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