How to prepare cod aspic

How to prepare cod aspic

The famous phrase from the movie “The Drama of Fate”, which became a catchphrase, did not give jellied fish the best reputation, but in vain, because this dish is very healthy and tasty.

For example, cod aspic is a beautiful option for a festive table; moreover, the fish is rich in protein, and in terms of nutritional value it can replace reddish meat.

In general, fish dishes are considered a dietary product; they are suitable for both children and adults, especially those who are watching their weight and nutrition.

Cod meat is one of the lowest in calories: 100 g contains only 66-68 kcal. Fish is very easily digested by the stomach (which is important at lavish New Year's feasts), but at the same time it completely saturates it. It contains many necessary parts, including amino acids and vitamins.

Cod aspic: recipe with gelatin

Ingredients

• Cod fish - 1 pc. + –
• Carrots - 2 pcs. + –
• Onion - 1 pc. + –
• Herbs and spices - to taste + –
• Salt - to taste + –
• Lemon - 1 pc. + –
• Chicken eggs - 2-3 pcs. + –
• Gelatin – 20 g per 1 liter of water + –

How to prepare cod aspic

The aspic from this fish is prepared quite quickly, but it must stand in the cold for a certain time. If you plan to create a dish and serve it right away, then start cooking at least 3-4 hours before the celebration or even earlier.

1. Clean the cod from entrails and scales, divide it into parts, do not throw away the head.
2. Place the fish with its head, peeled onion and carrots in a saucepan. Add vegetables completely.
3. Boil the eggs in a separate bowl.
4. When the water with vegetables and fish boils, add salt and spices. Boil the fish for 15 minutes, longer is not better, otherwise it will be completely boiled.
5. After the designated time has passed, remove the pan from the heat, remove the fish and vegetables, strain the broth, pour into a clean container, and add gelatin to it. Let the liquid stand for 15-20 minutes until the gelatin in it completely dissolves and swells.
6. Meanwhile, separate the fish meat from the bones. Cut the carrots arbitrarily (as you prefer), the eggs into circles, and the lemon into slices.
7. Place the fish, eggs and carrots in the molds. At this step you can add sprigs of herbs, chopped green onions, lettuce leaves (rely on your own taste here).

Using a ladle, fill the molds with broth. Throw a slice of lemon on top. Place everything in the refrigerator for two hours.

Serve aspic with mustard, horseradish or sour cream.

This type of jellied cod, the recipe for which is very simple to make, will attract the attention of guests and decorate any formal table.

Read more similar posts:

Secrets of the ceremonial cod aspic

• To give the dish the most exciting look, you can “color” the broth. To give a reddish color, use beetroot juice, a yellowish color can be obtained using saffron seasoning, and an orange color can be obtained using reddish carrot juice.
• In addition to eggs and carrots, you can add any vegetables to the appetizer at your discretion: pieces of bell pepper, green peas, pickled cucumbers, zucchini, olives, radishes. Some people, on the contrary, prefer to eat only fish and greens.

Cod aspic is not just a tasty light dish, it is also very healthy. The treat is rich in iodine, potassium, magnesium, omega-3 fats, B vitamins and other micro- and macroelements. Even frozen gelatin broth has its benefits - it is very good for joints.

Based on all of the above, you probably already figured out that it is necessary to prepare this product for your household not only on holidays, but also in everyday life.

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Cod aspic with gelatin

Making savory aspic is simple and easy! Cod aspic with gelatin is a traditional fish dish that is prepared for some holiday or just to pamper your loved ones. It is usually served as a New Year's snack. It is also perfect for those who are looking after their own figure, because it does not contain enough calories, but at the same time it contains a lot of nutrients and vitamins.

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3. Cod aspic with gelatin

Ingredients and how to cook

ingredients for 4 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 4 hours 25 minutes

manufacturing method

1. First, we clean the fish from scales, gut all the insides, and cut off the sharp fins and tail. Wash the cod well under running water and dry it with cardboard towels. Next, place the fish on a cutting board and cut into large pieces.

2. Peel the carrots and onions and wash them with water. Cut the onion into quarters. Cut the carrots into strips. We wash the celery stem, dry it and cut it into slices.

3. Place cod pieces, chopped onions, carrots and celery in a medium saucepan. Fill everything with clean water. Add spices: salt and bay leaf. You can add any more if you wish. Place the pan on the stove and bring its contents to a boil. Skim off the foam that has formed on top of the broth. Then cover the pan with a lid and cook the cod for half an hour over low heat.

4. After the cod is cooked, remove the pieces of fish and vegetables from the pan onto a plate. Then we filter the fish broth remaining in the pan through a sieve to avoid the inclusion of foreign impurities. Add gelatin to the strained fish broth and stir everything thoroughly until the gelatin is completely dissolved.

5. Peel the boiled cod and place it in a deep dish or serving bowls. Next, transfer pieces of boiled carrots, onions and celery into the same container.

6. Carefully pour fish broth with gelatin into the mold with boiled fish and vegetables. Season everything with salt and pepper to taste and garnish with herbs. Place the dish in the refrigerator for 2-3 hours until completely frozen.

Once the cod aspic has hardened, you can serve it. Bon appetit!

Cooking cod aspic - tasty, satisfying and healthy

The famous expression from the movie “Enjoy your steam”, which became popular, gave the classic jellied fish far from the best reputation. It’s a pity, because this dish is not only incredibly tasty, but also very healthy. For example, cod aspic will be a stunning delicacy on a festive table. In addition, this seafood is rich in protein, and in terms of nutritional properties it is completely capable of replacing reddish meat.

Another reason why jellied fish is not often seen on the table is the myth that the preparation of this dish takes a lot of time and effort. But in reality this is absolutely not the case: you can create the delicacy you like in just a couple of hours.

A little about the dish

Jellied is considered a Russian-French dish that appeared in the 19th century. Even then, this delicacy became a mandatory attribute of the holiday table. Jellied meat is prepared from boiled fillets of poultry, fish or meat and filled with rich broth, to which various spices, herbs, herbs and beautifully chopped slices of vegetables are added. Cod aspic is a very satisfying dish with a truly indescribable taste.

As is clear, fish delicacies are considered dietary products, so they are suitable not only for adults, but also for children, as well as for those who carefully watch their own figure. Cod is one of the lowest-calorie fish: 100 g of meat contains only 60-70 calories. This seafood is easily absorbed by the digestive system, but at the same time completely saturates it.

Cod contains a huge amount of essential parts, especially vitamins and amino acids. And well-cooked jellied cod is a wonderful dish that instantly disappears from the festive table. Therefore, be sure to try at least once to amuse your household with an unusually beautiful and very tasty delicacy.

Secrets of making fish jellied fish

There are a huge number of options for step-by-step recipes for cod aspic. But the theory of production of this dish itself does not actually change. The manufacturing process cannot be called frisky, but by spending a couple of hours of free time, you can create an incomparably beautiful and tasty jelly.

Among Russian housewives, the usual step-by-step recipe for jellied cod with gelatin is more popular. After all, this powder, which can be found in any store, significantly affects the properties of the product and the beauty of jellied meat. Thanks to the use of instant gelatin, any meat and fish aspic easily hardens, being held in a stable transparent layer. This dish does not form puddles even at room temperature.

But the correct preparation of the broth is also important. Its properties, richness and smell significantly affect the outcome. After all, if you simply dissolve gelatin in warm water, the cod aspic is unlikely to turn out really tasty. On store shelves you can often see mixtures containing gelatin, all kinds of seasonings, and flavor enhancers. But it is best to refrain from using such concentrates - only natural products should be used when making jellied meat. Don’t be lazy, and the dish will certainly amuse you with its beautiful smell and delicate taste! Moreover, the necessary cod itself is worthy of a beautiful, solemn design.

A wonderful and surprisingly tasty cod aspic with gelatin, prepared according to this recipe, will definitely decorate any banquet or ordinary home dinner.

Products you need

To make jellied meat you will need:

• 2 kg cod;
• 15 g gelatin;
• large onion;
• 1 or 2 carrots, depending on size;
• several cloves of garlic;
• a couple of celery stalks;
• a small bunch of parsley or dill;
• peppercorns, bay leaf, coriander and other spices to your taste.

Making the base

As already mentioned, the main secret of tasty jellied meat lies in the fragrant and rich broth. Even the most ordinary fish will become a worthy delicacy if the jelly has a pleasant mixture - it does not melt and does not resemble rubber, is supplemented with spices, vegetables and is moderately salted. And if the fish used is already quite nutritious and fatty, then it will be good in any form, and the cooking process brings true pleasure.

First, cut the carcass, clean it of scales and gills, and wash it in cool water. To fit the fish into the pan, you can cut it into pieces, add the tail and head to the soup. Place the cut carcass in boiling water along with celery stalks, onions, garlic, carrots and spices. It is best to salt the dish at the end of preparation. Keep in mind that the amount of salt must be greater than in regular broth. And all because after the soup turns into jelly, it often turns out to be tasteless due to the receding salt.

Cover the pan with a lid, bring to a boil again, and then continue to cook uncovered for another couple of hours until the liquid has evaporated by half. After the allotted time, the broth will noticeably darken and acquire an attractive smell. Now you can salt it, boil it again and remove from the heat.

Ending

If you want to get the most transparent jelly, strain the broth a couple of times through cheesecloth. Disassemble the boiled meat into fibers, separating it from the bones. Add chopped garlic to the fillet and stir. Dissolve gelatin in still hot fish broth according to directions.

Arrange the fish on plates, adding colorful patterns: carrot or lemon slices, dill and parsley leaves. Then pour it all in so that the broth completely covers both the fish and the decorations. Wait for the dish to cool to room temperature and place it in the refrigerator. Usually the aspic hardens completely in just an hour. Jellied meat is usually served on the table along with cool salads and appetizers.

Fish jellied cod

Jellied is a common cool appetizer, which is prepared from meat or fish with or without the addition of gelatin. To make it, use broth, in which meat or fish is boiled. If it comes out opaque, it is clarified using ordinary chicken proteins, which are added to the broth, heated evenly and, when the protein has curdled, filtered.

The cod fish aspic is superbly light, fragrant and tasty. To make the liquid harden, we use gelatin, and for beauty we take slices of boiled carrots, canned peas and parsley leaves.

Cod aspic with gelatin: step-by-step recipe

Ingredients for 8 servings:

• Frozen cod – 4 pieces (500 g)
• Onions - 1 piece;
• Carrots – 1 pc.;
• Canned peas – 0.5 cans;
• Gelatin – 1 tablespoon;
• Parsley - 3 sprigs;
• Bay leaf – 1 pc.;
• Salt.

Production time: 6 hours 30 minutes.

How to prepare jellied cod with gelatin

1. Pour gelatin into a cup or bowl.

2. Pour in warm water (1 glass), mix thoroughly and leave for 40-60 minutes until the gelatin is completely dissolved. For 3 cups of broth add 1 cup of diluted gelatin.

3. Remove the frozen cod pieces from the freezer, defrost, and wash. We pry the skin with the tip of a knife and carefully remove it. With perfectly clean fish without skin, the broth will be beautiful and clear. To make aspic, you can take any fish to your taste. Place the cooked pieces of cod in water (1.2 liters), which has boiled. Add salt, bay leaf, onion, carrots and cook after boiling for 12-14 minutes. Vegetables can be peeled or simply washed well. The onion skins add color to the broth.

4. Take the finished fish out onto a plate, and continue cooking the onions and carrots in the broth for 15 minutes until tender. From time to time we remove the resulting foam. Vegetables add a wonderful taste and smell to the broth. Let the carrots cool and do not use the onion further. We filter the broth through tissue (a medical system of cells and intercellular substances united by a common origin, structure and functions) and cool.

5. Clean the chilled cod pieces from large and small bones, separating the fillet with your fingers into small pieces. We will prepare the aspic in small molds, so the fish fillet must be broken into small pieces. Cut the carrots into circles and cut them in half. We tear off the beautiful and even leaves of the parsley.

6. Mix the cooled broth with diluted gelatin and pour portions into a measuring cup. It will be very convenient to pour liquid into molds from it.

7. To make the aspic, we use small cupcake molds or plastic containers for cakes. We take 2 plastic containers and in the end we get 8 servings of fish aspic. Place 3 slices of carrots on the bottom of the molds so that they overlap each other.

8. Place a parsley leaf next to each other with the matte side facing up.

9. Using a teaspoon, add green peas (2 tsp each). When the aspic from carrots, parsley and peas hardens on top, you will get a wonderful sketch.

10. Lay out the cooked cod pieces.

11. Carefully pour the broth into the contents of the molds in a narrow stream and place in the refrigerator for at least 5 hours. The liquid must harden and become very dense.

12. After 5 hours, remove the fragrant fish aspic from the refrigerator and leave for 5 minutes so that the top layer melts slightly. We turn the molds with the dish upside down and, with a little effort, remove the aspic.

13. Transfer the most delicious fragrant cod aspic onto a huge plate or portioned plates and serve immediately.

Tips for making:

• The dish will turn out no less tasty if it is prepared from river fish. Pike perch and pike are excellent for aspic.
• To give the broth color, you can add a small amount of saffron, lemon zest or turmeric.