When the word "aspic" is often associated with the incredible complexity of the dish, in reality it turns out to be quite different. Jellied preparation is quick and easy, but it looks bright and festive. That is why we often see him on festive table... Jellied red fish is not only tasty, but also healthy. Try to cook this dish according to a simple and straightforward recipe!

Cook the jellied red fish in classic performance, and for this we need a soup set for fish broth without fail: this is the head, and, possibly, fins, tail, salmon ridge. You also need a piece of fillet or steak. Vegetables - onions, carrots. Greens, lemon - for decoration. Gelatin as a thickener. Salt and spices for the broth.

Put the washed fish head in a saucepan and pour in enough water to cover it by 2 fingers. Put salt, spices, peppercorns. For a spicy aftertaste, you can also add bay leaves, but this is optional. Cook on high fire until the water boils.

After boiling the water, make a low heat, put the washed and peeled onions and carrots in a saucepan. Wash the fish fillet and also put it in a saucepan. Cook on very low heat for another 40 minutes, the lid should be loosely closed. While the broth is cooking, fill the gelatin with water, stir well and leave to swell.

We disassemble the fish by hand, sort it out of bones and other unnecessary components. Decorations can be cut from boiled carrots. The boiled onion is no longer useful; you can throw it away.

In a beautiful plate, preferably deep or with a small depression, lay out the pieces fish fillet... We also put carrots, a slice of lemon and sprigs of fresh dill here.

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

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

Bon Appetit!

When cutting red fish, do not throw out the salmon ridges, they will make an excellent aspic. For a two-liter saucepan, you only need one ridge covered with delicate pink flesh. Bell peppers are chosen multi-colored to make the dish look bright.

The ridge is washed, broken into 3-4 parts. Pepper and onion are peeled, cut in half.

Put salmon ridge, some meat, vegetables and dill in a saucepan. Pour cold water, add salt. Cook for 15 minutes at medium boil, remove the foam.

The ridge is laid out on a flat dish, the flesh is separated from the bones with a fork, and individual pieces of meat are softened with a fork. From halves bell pepper skin is removed with a knife, then cut into small cubes.

The dill that was in the broth is no longer needed. Take the second portion of fresh dill, chop it very finely.

Several silicone molds are prepared. Dill and colorful cubes of sweet pepper are placed at the bottom of each.

The second layer will be fish pulp. If you are not confused by the taste of garlic, then you can cut a couple of cloves into small slices. The fish broth is filtered, boiled, 150 milliliters of broth is poured into a glass and cooled.

Instant gelatin is poured into a small bowl, 100-150 milliliters of cold broth is poured. Stir gelatin.

When the powder is dissolved, the thick liquid is poured into a pot of hot broth and then poured into silicone molds. When the aspic has cooled down, the molds are placed in the refrigerator for 2-3 hours.

Ready-made aspic red fish jellies easily jumps out of silicone mold... Serve fish aspic with hot spices or whatever you like.

The quality of the broth, its aroma and richness will affect the final dish. After all, if you go the simple way and dissolve the gelling substances only in water, fish jellied from catfish or chicken is unlikely to please. There are concentrates in which gelatin is already mixed with spices, all kinds of flavor and color enhancers. My recipe is for natural food lovers.

Therefore, we are not lazy, especially since a large catfish is worthy of a festive decoration. First, cook a rich broth-soup according to the usual procedure. Then we separate the tender meat, put it in a beautiful dish, cover it with a deliciously smelling strained jelly composition. We spend an hour and a half waiting and, finally, serve homemade fish jellied with gelatin to the table.

Cooking time: 180 minutes / Servings: 8-10

Ingredients

• catfish 2000 kg
• instant gelatin 15 g
• onion 1 pc.
• carrots 1-2 pcs.
• garlic 1/2 pc.
• celery 2-3 stalks
• parsley 5-6 branches
• peppercorns, coriander, bay leaf, salt to taste

Preparation

I repeat, the secret of delicious aspic (both meat and fish) is in a rich and aromatic broth. Even a simple fish or a lean piece of chicken becomes a worthy snack if the gelled layer has a pleasant consistency - it does not melt and does not look like rubber, is saturated with spices, roots and root vegetables, moderately seasoned with salt and transparent. And when the catch is great, the fish is fleshy, fat and good in any form, cooking turns into a pleasure.

It is difficult to spoil a catfish, especially a large one. Essentially, for boiled or baked catfish, in addition to salt and hot pepper nothing is needed, even a drop of oil is optional here. Catfish meat is not only tender, without a harsh aroma freshwater fish, but also juicy, quite fatty. Extra bonus- there are no small bones, and the fish itself is scaleless.

First of all, we cut the carcass, rinse it in cold water, remove the gills. Can be cut into steaks to place in a saucepan. We must use the tail and head.



We dip the cut fish carcass, celery stalks, one or two carrots in boiling water, onion in husks (to enhance the golden color of the broth, throw additional onion skins), garlic, herbs, selected spices. Often salted right away, I prefer - at the end of cooking. It is important that you need to salt more than in the usual broth - after gelling the salt noticeably "recedes" and sometimes you feel undersalted. In my case, a whole catfish weighed 3 kg, for aspic, together with the head I took 2 kg.

There should be a lot of water, but since gelatin is present, it is easier to achieve the goal. The layer will gel at any concentration of broth. Cover all ingredients, bring to a boil again and cook uncovered for 2-3 hours until the liquid evaporates twice. Maintain moderate heat while constantly bubbling.



After the allotted time, the amount of liquid decreased, the color darkened, the appetizing aroma beckons. If not salted before, add salt. Taste, adjust for yourself, but with salty. It is clear that after such a long cooking time, the white catfish meat is independently separated from the bone, there is no doubt about its readiness. If, after trying, you decide that this or that spice is not enough, season now. Then, finally, boil and immediately remove from heat.



For the purest jelly, strain the rich fish broth two or three times, and preferably through several layers of gauze. In addition to large bone vegetables, they come across a large number small fragments, scrupulous need to get rid of them. Usually the broth comes out with too much. You can, of course, fill in minuscule fish large quantity jelly broth. There are options for aspic with fish or meat at the bottom of the plate under high transparent jelly or jelly interspersed with vegetables, herbs, and other decorations. I measure in the range of 400-600 ml of strained broth, the rest I pour into food containers and silicone molds for muffins and freeze. I use this semi-finished product for fish soup or some gravy, sauces.



We disassemble the boiled catfish meat by fibers, separating it from the bone. Leave as it is or mix with crushed fresh garlic, pepper if necessary.



Dissolve instant gelatin in hot strained catfish broth. Read the directions and follow the dosage directions. We lay out the meat on the plates first, complementing it with bright accents: carrot and lemon circles, parsley leaves.



Fill with a jelly composition so as to completely cover the fish and decorative blotches. After cooling to room temperature, we send it to the refrigerator shelf until it solidifies. After an hour, we check, as a rule, the saturated broth has time to completely seize.



As a result, among our food stocks- frozen fish broth-semi-finished product and fish aspic from catfish.

Before serving, aspic from catfish or other fish with gelatin, leave in the refrigerator, serve among appetizers and salads. Bon Appetit!

Ingredients:

trout (soup set) tail, head

carrots 1 pc.

allspice 4-5 pcs.

cloves 3 pcs.

celery, parsley, dill

bay leaf 1-2 pcs.

egg 2 pcs.

cream 100 ml

lemon 1 pc.

gelatin 30 g (2.5-3 tbsp)

How to cook:

Fish (I have a head, tail and trunk of a trout) clean, wash, be sure to remove the gills. The head can be cut into pieces.

Put everything in a saucepan, add water so that it only covers the fish, bring to a boil, remove the foam, add onions (whole), carrots, spices, salt and cook for a very small fire about 20-25 minutes before the end of cooking, squeeze the juice of half a lemon into the broth (for acidification and clarification).

Catch the fish, strain the broth (if there is fat on the surface, be sure to remove it), cool. Pour about a glass of broth and soak the gelatin in it.

Carefully remove the pulp from the bones, do not forget, there is meat in your head that you cannot immediately discern: on the "cheeks", behind the eyes and (if the fish is large) in the lower jaw.

We need about 800-900 ml of broth, pour it into a separate bowl, heat it, pour in the swollen gelatin, stir well, until it is completely dissolved, do not boil !! Cool the broth, pour: 100 ml (for the white layer), 400 ml (for the transparent layer), mix the rest of the broth with the fish, pour it into a jellied dish and set to freeze.

While the first layer hardens, cook the eggs, cut the lemon and carrots, and prepare the decoration.

For the white layer, mix 100 ml of broth and cream. Pour on the frozen aspic with fish, put in the refrigerator. This layer is thin and hardens very quickly.

We lay out our decoration across the white field, as you like and carefully pour all the details with transparent broth from a spoon, put them in the refrigerator. After a few minutes, when the decoration is glued properly, slowly fill it with the remaining transparent jelly. Everything! We leave to freeze until morning.

At first, a soup was conceived from this set, but, at the last moment, I changed my mind, I wanted to pamper my own aspic. No sooner said than done!
This is a budget, I would even say, an economical option for aspic. You can cook with white fish, but with red it turns out more beautiful. My shape is too big for such an amount of filler, so the bottom layer turned out to be thin. It was possible, of course, to decorate more exquisitely, but I have lovers of eggs in the jellied, they will demand, I had to sacrifice beauty.

For aspic, you will need fresh or frozen salmon belly. Of course, you can use any pieces of noble red fish. The abdomens are washed, the scales are removed with a knife and washed again. One liter of water is poured into a saucepan, the bellies are thrown, a teaspoon of salt is added.

Add two bay leaves and two small carrots, cut lengthwise, to the water. The fish broth is boiled for 20 minutes at a moderate boil. About 600-700 ml of broth should remain.

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

Put carrots and salmon bellies on a plate, bay leaves thrown away.

The broth will be greasy and transparent, you do not need to filter it. At this stage, you can add salt, focusing on your taste. The broth is brought to a boil again. If you like the tangy flavor, you can toss in a small pod of red pepper and boil the liquid for 3-4 minutes. Then remove the pan from heat, pour in instant gelatin. Gelatin grains dissolve quickly in hot fish broth, you only need to stir vigorously the contents of the pan for a couple of minutes.

Jellied salmon belly is prepared in small portioned silicone molds. Cubes of eggs and carrots are placed on the bottom, sprinkled with fresh dill. Only one small carrot is used for slicing, the second was needed to give a rich taste to the broth.

The skin of the salmon is removed and the pink flesh is cut into cubes. Pieces of salmon are placed in molds, broth is poured, garlic passed through a press is added. When the broth has cooled, the silicone molds are transferred to the refrigerator. The filler will harden after 3-4 hours. It can be stored in the refrigerator for up to two days.

To transfer the salmon jellied to a plate, the bottom of the silicone mold is lowered for 1 second in hot water, and the frozen jellied easily slides out of the heated mold. Jellied salmon belly will be dense, it can be cut into pieces.