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Calories: 825.94
Cooking time: 150
Proteins / 100g: 11
Carbohydrates / 100g: 2.88
Easy aspic with sea bass for all stages of the Ducan diet except the "attack" phase. Sea bass - lean fish with dense white flesh, from which, in combination with carrots and aromatic broth, you get a delicious fish aspic.
Jellied perch, step by step recipe with a photo prepared especially for you, you can safely include in holiday menu despite its simplicity, it is healthy, appetizing and effective low-calorie dish, which will decorate the table of those who follow their figure.
It will take 2 hours and 30 minutes to cook aspic with sea bass. This will make 3 servings.
- sea bass - 700 g;
- carrots - 150 g;
- root celery - 150 g;
- leeks - 100 g;
- onions - 50 g;
- gelatin - 30 g;
- lemon;
- ground pepper - to taste;
- Bay leaf. 
How to cook at home
We clean the fish of entrails, scales, cut off the fins, leave the heads, put the peeled fish in a saucepan with a thick bottom. 
Add the coarsely chopped root celery, the onion, the chopped leek stalk (green part). Cut the carrots into thick slices so that you can then cut carrot flowers or other decorations. Fill the contents of the pan cold water, add salt, pepper and bay leaf. Cook the perches and vegetables for about 30 minutes after boiling the water. 
We take out the fish and carrots from the broth, filter the broth, and, while it is hot, dissolve the gelatin in the broth. 
Cut flowers from boiled carrots with a cookie cutter, put them in a deep plate for aspic. 
We clean the boiled perch from bones, chop the remaining carrots very finely. Mix carrots, fish, add freshly squeezed lemon juice, ground black pepper, sea salt. 
Gently put the mixture in a jellied form, fill it with a mass of about 2/3 of the volume. 
Pour with gelatin so that it covers the fish by about 1 centimeter, put the aspic in the refrigerator for at least 2 hours. 
We put the finished jellied sea bass for a few seconds in hot water, turn over onto a plate decorated with leaves fresh salad, served with mustard or horseradish. Bon Appetit. 
Preparation:
4. Turn on the program "Multipovar", set the temperature to 100 ° C for 1 hour 30 minutes.
"Warming up"... Do not bring to a boil.
VT-4213
Preparation:
1. Soak gelatin in cold water (half a glass) until swelling.
2. Clean the fish, gut, cut off the head.
3. Put a fish carcass, head in a bowl and pour water so that the water level is 2 cm higher than the fish.
4. Turn on the program "Aspic" for 1 hour 30 minutes.
5. When it boils, remove the foam and put the peeled onions and roots whole in a bowl, add pepper and bay leaf.
6. After 20 minutes, remove the fish fillet, separate the meat from the bones, remove the skin. Put the skin and bones back into the bowl, add salt and continue cooking until the end of the program.
7. Put the fish fillets in a dish, garnish with a slice of lemon and parsley.
8. Strain the broth, pour into a bowl and start the program. "Warming up"... Do not bring to a boil.
9. Pour the swollen gelatin into the hot broth, mix thoroughly and pour the broth over the fish in the mold.
10. Cool and refrigerate until completely solidified.
Jellied sea bass
Ingredients: 500 g sea bass fillet, 5 g gelatin, 100 g mayonnaise, 10 ml lemon juice, 40 g of parsley roots, 40 g of celery root, 50 g of carrots, 40 g of cucumbers, bay leaf, allspice peas, 10 g of parsley, salt.
Cooking method: Peel the roots and carrots, wash, cut into slices and sprinkle with lemon juice. Wash cucumbers and cut into slices. Wash the parsley. Rinse the fish fillets, cover with cold water, add parsley and celery roots, carrots, bay leaves, peppercorns, salt and cook until tender.
Remove carrots, roots and fillets from broth. Strain the broth, mix with gelatin diluted in water, heat without boiling, then strain again.
Finely chop the fillet, put in a mold, put carrots, roots on top, pour the broth and put in a cool place for 2-3 hours.
Cut the jellied fish into portions, pour over with mayonnaise, decorate with cucumber slices, parsley sprigs and serve.
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Frozen sea bass is the right fish for a delicious aspic. You just need to keep track of time so as not to digest the delicate white pulp. Pieces of fish in aspic must maintain a certain elasticity.
All large fish varieties have the potential for “ self-gelling", But for this you need to boil the heads and ridges over low heat for hours. Instant Powdered gelatin allows you to prepare a hot jellied base in half an hour, and after another hour you can serve the frozen dish on the table.
Products
- sea bass - 500 g;
- water - 1 l;
- gelatin instant- 25 g;
- onion - 1 pc.;
- carrots - 1 pc.;
- bay leaves - 2 pcs.;
- dill - 2-3 stems;
- dried bell pepper - 1 tsp l.;
- sweet peas - ½ tsp l.;
- black peas - 1/3 tsp l.;
- salt to taste.
Recipe
The flesh of the sea bass after boiling will be very tasty. But the fishy aroma of fish soup does not have the richness that is necessary for aspic, so you will have to add vegetables and spices.
1 . The scales are removed from the thawed perch carcass, the fish is washed in cold water. Peel and wash onions and carrots.
2. First you need to prepare a vegetable broth. Put a whole onion in a saucepan, cut large carrots into 3-4 parts. Longitudinal cuts are not suitable, since boiled carrots in the future will become the basis for the culinary decor of aspic.
3. Seasonings - peas and whole dill stalks are added.
4 . Put salt, bay leaves, strips of dried sweet pepper. At this stage, you can add only 1 heaping teaspoon of salt, and then add salt to the dish to your liking.
5 . Pour a liter of water, put the pan on medium heat. Boil vegetables for 10 minutes.
6. The carcass of sea bass is cut into slices two centimeter thickness. If a dark film remains anywhere on the abdomen, it is scraped off with the tip of a knife. All fins are cut off.
7. The fish is dipped in a boiling vegetable broth, the heat is reduced. Pieces of perch are boiled for 15 minutes.
eight . Fish and vegetables are taken out of the fish soup, put on a plate.
nine . The ear is filtered, by this time there are 600 milliliters of liquid. Taste, add salt if necessary. The broth is brought to a boil, removed from the heat, and after a minute, two begin to mix instant powdered gelatin. Woo stir until all grains are dissolved.
ten . The skin is removed from the perch pieces, it is easily separated. Spinal bones are removed. The flesh of the sea bass is placed in portioned bowls. Sprinkle freshly chopped dill over the fish. Carrots are cut into thick rings, flowers are squeezed out using a mold. If you do not have decorating tools, carrots for aspic can be simply cut into cubes.
eleven . A little warm jelly is poured into each portion. fish broth... The liquid should only cover slightly sea bass slices.
12 . The filling is placed in the refrigerator for 60 minutes.
13. Frozen aspic is very often served with hot sauces, such as mustard, mashed with horseradish root beetroot.
The jellied sea bass will have an average texture density: the finished dish cannot be cut into cubes, but it can be laid out on a flat plate, the jellied one will be like pieces of an iceberg with shiny edges.In Russian culinary culture it is known that jellied fish also called jelly. Actually, it doesn't matter how to name the dish, the main thing is that it is tasty. There is a nuance: it is quite difficult to make aspic from sea bass, given that people are not particularly willing to buy this fish. There are reasons for this, but you can forget about them if you know and know how to cook aspic from perch the recipe, which we will tell you.
You can make aspic so that any gourmet and ordinary eater will become an adherent of this dish.
There is a significant difference between river and sea bass. But both perches after the oven, with coals on a fire or from a saucepan in the hands of a good housewife or an experienced fisherman with culinary skills, turn into such delicacies that everyone forgets about the distinctive nuances. Professionals really prove that it's all about the ability to cook this ruffy fish, regardless of which reservoir it comes from.
Delicate sea bass with gelatin
In order to make aspic, you need a fish fillet. We buy half a kilo of perch fillets. We clean, rinse and put in a small bowl. Water will need about 500 grams. We add salt and spices to taste. The most commonly used spices are sweet peas and laurel leaves.
Cooking will take about a quarter of an hour, and it is advisable to be near the stove, as it is imperative to remove the foam. This is important because along with the foam, the sea smell leaves, which many do not like. It smells like iodine.
Then we carefully take out the carcass, put it on a dish, carefully select the numerous sharp bones. The more carefully we do this, the safer your treat will be.
After cooking, pass the broth through a fine sieve, you can use cheesecloth. We return the dishes with the ready-made broth to the heating to dissolve the gelatin. It is desirable that the gelatin dissolves without the formation of lumps.
You will get a rather thick mixture, with which we pour the peeled fish, laid out on the dish. We put thin slices of lemon on the jelly and send it to the refrigerator. Usually after thirty minutes you can take out the aspic and treat guests or households.
Jelly or aspic from river perch
The principle of cooking aspic from river perch is no different from how jelly is prepared from a sea cousin.
Dip the sirloin into a saucepan, cook for a quarter of an hour. We add some salt to the water, add laurel leaf and sweet peas. Then, with the same care, we take out the fish, peel it, put it on a dish.
Strain the broth and return it to the stove. Pour gelatin into the heated broth and stir constantly so that there are no lumps. Pour the peeled perch sirloin into thick broth with gelatin. Bring the jelly to condition in the refrigerator for half an hour. The filler can be cooled in another place, for example, on the balcony, if the weather is right. In half an hour it will be possible to eat aspic from river perch.
During the preparation of jellied dishes from sea or river perch, at the final stage, you can develop culinary fantasies which can only be limited taste preferences cooks. For example, in the process of cooking the broth, spices are added, which give a special piquancy. It can be peppermint, coriander, lemongrass, etc.
