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 not enough for this 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 peppercorns 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 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!

Fish aspic - 6 regular recipes

Ksyusha Garastyuk • 09/15/2018

Fish aspic will decorate a festive table. It can be prepared in one large glass container or laid out in portions. Usually they eat pike perch, pollock and pink salmon, which allow the broth to harden - it is boiled from the ridges, head and tail. In this case, you need to keep the dish in the refrigerator for several hours. To reduce the time, prepare jellied fish with gelatin.

Any type of fish is suitable for the dish - lightly salted, fresh and smoked, reddish and snow-white. Make sure that during cooking the fish does not transform into an incomprehensible mass, and that the pieces do not fall apart.

Take out all the bones so that they do not spoil the memory of a unique dish during a meal.

Traditional jellied fish recipe

You can prepare a dish from several types of fish, thereby creating an unusual assortment, or give preference to only one variety.

Ingredients:

0.5 kg of fish;
1 teaspoon gelatin;
1 onion;
1 carrot;
salt, black pepper
a few slices of lemon.

Manufacturing:

Soak the fish heads for 10-15 minutes in cool water. Boil them together with the tails - you need to cook for about half an hour. Season with salt and pepper.
15 minutes before cooking, add pieces of fish to boiling water. After this, carefully remove them, let them cool and gut them into the smallest pieces.
Boil onions and carrots separately.
Dissolve gelatin in ½ cup of warm water. Stir until all the crystals are completely dissolved.
Pour the gelatin liquid into the broth.
Cut the carrots into cubes and the onion into half rings.
Place pieces of fish, carrots and onions into each mold. Remove the peel from the lemon slices and place them in the molds. Pour in broth. Place in the refrigerator to harden.

Jellied smoked pink salmon

The reddish fish holds its shape unsurpassed. The dish turns out not only tasty, but also aesthetically beautiful. The broth comes out rich, the smoked fish adds flavor.

Ingredients:

200 gr. smoked pink salmon;
for broth: 1-2 heads and tails;
1 teaspoon gelatin;
peeled lemon slices;
1 onion;
several florets of broccoli;
salt pepper.

Manufacturing:

Boil the tails and heads in boiling water for half an hour. Salt and add pepper. Don’t oversalt – quite often smoked fish is quite salty, try it, maybe you don’t need to add salt to the broth.
Boil the onion and broccoli separately. You can simmer them in a frying pan, but do not fry them.
Dissolve gelatin in ½ cup of warm water. Mix thoroughly. Pour into the broth.
Place pink salmon, boiled vegetables and lemon slices in molds. Pour in broth. Leave to freeze.

Jellied with fish balls

You can show your imagination and pour broth into small fish balls. This simple recipe will amaze even the most demanding guests.

Ingredients:

300 gr. fish;
1 fish head;
1 teaspoon gelatin;
½ glass of milk;
1 piece of loaf;
1 onion;
2-3 tbsp flour;
raw egg;
parsley dill;
salt, aromatic pepper.

Manufacturing:

Boil the fish head for 30 minutes. Heads are not needed after cooking.
Soak the loaf for 10 minutes in milk.
Prepare the minced meat. Pass the loaf, fish through a meat grinder, be sure to remove all the bones and onions. Add the egg, salt, add flour.
Make small balls and boil in boiling water for 7-10 minutes. Please note that the diameter of the meatballs should not protrude beyond the boundaries of the form in which the aspic will be placed.
Dissolve the gelatin completely in warm water and pour into the broth. Stir.
Place meatballs and greens in the pan.
Pour in broth.

Assorted fish aspic

The combination of reddish and snow-white fish makes the dish even more satisfying. Serve the aspic with snow-white sauce, garnished with fresh herbs.

Ingredients:

200 gr. pollock;
200 gr. any reddish fish;
1-2 fish heads;
1 teaspoon gelatin;
2 tablespoons of peas (can be fresh or canned);
½ can of olives;
salt pepper.

Manufacturing:

Soak the heads in cool water for 20 minutes. Boil for half an hour. Salt and pepper the broth, and remove the heads at the end of the process.
Boil both types of fish fillets in the prepared broth.
Carefully remove the fish, cut into small pieces, and place in molds.
Dilute gelatin in water until completely dissolved. Mix the jelly mass with the fish broth.
Cut the olives into slices and place them together with the peas in the molds.
Pour the broth over the separated ingredients.

Lightly salted salmon aspic

For this recipe, you can take any reddish fish - salmon, trout, and salmon. The fish is put in already prepared, so it is better not to add salt to the broth during the cooking process.

Ingredients:

300 gr. lightly salted salmon;
1-2 fresh fish heads;
lemon slices (without peel);
green pea;
no matter what greens;
1 teaspoon gelatin.

Manufacturing:

Pour cool water over the heads and leave for 15 minutes.
Boil the heads in boiling water, then remove. Strain the broth.
Cut the salmon into small pieces. Prepare the lemon slices.
Dissolve gelatin in ½ cup of water until completely dissolved.
Pour the stirred gelatin into the broth.
Place pieces of salmon, peas, lemon slices and sprigs of herbs into each mold.
Pour in broth.

Fish and vegetable aspic

If you add vegetables to the fish, the dish will be more satisfying. The main thing with all this is to choose vegetables with a muted taste so that they do not overwhelm the fish.

Ingredients:

1 fish head and ridges;
200 gr. fish;
100 gr. broccoli;
1 carrot;
1 onion;
green pea;
salt pepper;
1 teaspoon gelatin.

Manufacturing:

Pour cool water over the head and ridges for 10 minutes. Boil in salted and peppered water. Remove the fish parts and cook the fish fillets in the broth for 15 minutes. Take it out carefully. Strain the liquid.
Cut the fish into small pieces.
Boil or simmer the vegetables in a frying pan. At the same time, the carrots are cut into cubes, the onions into half rings.
If necessary, separate the broccoli into small florets.
Place vegetables and fish pieces in each mold.
Dissolve gelatin in water and mix with broth.
Fill each mold with components with the purchased liquid.

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.

Content:

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

What kind of fish should I eat?

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 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 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.

When the liquid has cooled 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!

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