A difficult recipe for perch aspic step by step with photo.

Perch is a useful, tasty river fish. I think many people like fried perch, others add it to salads. Perch soups are also wonderful, hearty and fatty. Try perch aspic. Awesome!

Servings: 3-4

• National cuisine: home kitchen
• Dish type: Snacks, Aspic
• Recipe Difficulty: Difficult recipe

• Preparation time: 16 minutes
• Cooking time: 3 h
• Servings: 3 servings
• Amount of calories: 24 kilocalories
• Reason: For lunch

Ingredients for 3 servings

• Fish broth - 1 Liter (Any to your taste.)
• Gelatin - 4 Art. spoons
• Carp - 1 Kilogram
• Parsley root - 1 Piece
• Celery Root - 1 Piece
• bay leaf - to taste
• Onion - 1 piece
• Carrot - 1 piece
• The black ground pepper- Taste
• Salt - to taste
• Canned green peas - 100 grams
• Eggs - 3 Pieces

step by step

1. Aspic of perch will be the brightest appetizer on your holiday table! It's very easy to prepare. I read this recipe for perch aspic in a magazine. Made it the next day and the whole family loved it!
2. Let's start.
3. Clean and wash fresh perch. We cut off his tail and head. We also cut the perch itself into pieces.
4. The head and tail go into the pan, fill them with water. As soon as the water boils, foam will appear, remove it. Salt and pepper the broth.
5. Further into the broth are the roots and bay leaf. Do not forget to wash them, do not cut them finely, you still have to strain the fish broth.
6. After boiling, the broth is cooked for another twenty minutes. Now you can throw carrots there, even in uniform. She's just about ready to cook too.
7. Then we take out the tail and head. And put the pieces of perch in the broth.
8. While the perch is cooking, let's start decorating the aspic. First, hard boil the eggs. Cool under cold water, peel and cut into quarters.
9. Boiled carrots also need to be cooled. To do this, cut it into pieces and put it on a flat plate. For decoration, cut the carrots into rings.
10. Choose a form for the filling.
11. We take out the boiled perch and put it in the form. Pour on top green peas, lay out the eggs and carrots.
12. Add gelatin to the broth and cook until the gelatin is completely dissolved. Pour the broth with gelatin into a mold. We send it to the refrigerator until completely solidified.
13. Sweat and we got aspic from perch! Bon Appetit.

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Jellied perch

A traditional dish for the festive table is aspic (jelly or jelly, if gelatin is not used). It is made from different varieties fish, sometimes from all kinds of fish mixture. Perch broth always turns out excellent. Therefore, aspic from perch, moreover, fresh will be very tasty. Most Russians are more likely to be content with river bass than sea bass. You should not cook such a delicate dish from frozen fish.

Aspic from river perch

The process begins with the traditional cleaning of the fish. The scales of the river perch are poorly removed. You'll have to make an effort. The fish is carefully cleaned of scales, gills, fins, tails, heads are removed. They gut the insides. After thorough washing, the eggs are put back into the abdomen. The offal is thrown away, the rest is not - everything is useful for cooking the broth, even the scales.

Thrill-seekers suggest not to clean the perch, but to cook for at least two hours on a quiet fire. Then gelatin is not needed. Fish and water are taken in a ratio of 1:1.

The general principle of cooking jellied dishes

Jellied perch, like any other fish, will taste better if you choose fatty carcasses. They gel better, the broth is rich and tasty.

For classic recipe jellied perch per 1 kg of fish will require:

• onion - 1 pc.
• carrots - 1-2 pcs.
• garlic - 2 cloves
• gelatin - 3-4 teaspoons
• salt - to taste
• spices, lemon - for an amateur
• eggs - 2-4 pcs.
• water - 1 liter.

As spices, bay leaves, black and allspice peppercorns, cloves and other spices are used.

1 option

Dip peeled perch, onion, cut into large slices, carrot rings, spices (except garlic and salt) in a saucepan. Pour in water and set to boil. After boiling, cook for about half an hour, until the fish is ready.

While the broth boils, prepare the gelatin. It is soaked in a small amount of cold water (1 cup). Leave to swell.

The finished fish is taken out and placed in a prepared dish, where the aspic from the river perch will be cooled. Bones must be removed!

The swollen gelatin is added to the broth, heated, not boiling. Add salt, crushed or grated garlic, bay leaf. Most of the broth is filtered and poured over the fish. Part of the broth is left for the final stage. Onions are thrown away, carrots are left for decoration.

In the refrigerator, the dish with jellied perch is removed after the liquid has completely cooled. When the jelly hardens (6-10 hours), it is decorated with boiled carrots, lemon rings and hard-boiled eggs, greens. Pour in the rest of the broth and again put in the cold. Decoration depends on the imagination. Appearance depends on the mold in which the aspic is cooled.

Option 2

All products are placed in boiling water. After boiling, add onions and carrots, salt, pepper. Boil vegetables for 5-7 minutes. Then add perches and bring to a boil over low heat. Gelatin is dissolved in a water bath and mixed with broth. The rest of the process is the same.

• Heads, fins, tails, and scales must be added to the broth. So it will be more spicy. All this is wrapped in a gauze bag so as not to litter the fish.
• Or heads with fins are laid after ready-made perches are taken out, and the broth is simmered for about an hour. After removing the bones from the fish, the spine and bones are also thrown into the broth.
• The foam formed during boiling must be removed.
• The broth does not tolerate a rapid boil, otherwise the liquid will darken, and the aspic from the perch will be ugly. Cook fish only on low heat.
• The jelly will turn out beautiful and transparent if you add onions and carrots during cooking. If the broth is cloudy, add a raw egg, filter several times.
• The addition of fresh herbs when decorating the aspic interrupts the characteristic flavor of the broth with river fish.
• Freezing check. Moisten fingers with broth, lightly dry with a napkin. If the stickiness remains, and the fingers stick to each other, you can not add gelatin or put it in quite a bit. For small lean fish, it is better to add, otherwise it will not freeze.

Without gelatin, jelly can turn out soft and trembling (like in the movie "The Third Planet from the Sun", where the sight of trembling jelly frightened the main characters), and not such that it is cut with a knife and has the shape of regular pieces. But craftsmen always cook without gelatin: you need to choose fatty fish carcasses, simmer correctly (a little longer, at least an hour), avoiding boiling.

Extravagant recipe for jellied perch heads

For 2 kg of river perch heads:

• onion - 1 head
• carrots - 2 pcs.
• salt - 1 tsp
• ground black pepper - 1/2 tsp.
• garlic - 4 cloves
• parsley.

For seasoning: horseradish, salt, lemon juice.

Aspic (without any gelatin) is prepared from some large perch heads. They are placed in a pot, filled with water. When foam begins to appear and the water boils, it is drained, the heads are washed with cold water.

Again put in a saucepan, add 1.5 liters of water. Carrots and a slightly cut onion are thrown into the boiled broth. Simmer over low heat for about an hour. Salt, add laurel, allspice and simmer for another 45 minutes. During the cooking period, the volume of liquid decreases three times.

The heads are taken out. The broth is filtered, chopped garlic is added.

Circles of boiled carrots and parsley are placed in the form. Meat taken out of the heads, cheeks, eye sockets are laid out on them. Pour a little ground pepper, slowly add the broth. Refrigerate for about eight hours.

Then the form is turned over and served with grated horseradish with lemon juice and a pinch of sea salt.

Addition

Any perch aspic recipe can be varied using other products.

For example, when cooking the broth, celery roots and parsley are added. They should cook for at least 20 minutes. Fishermen believe that parsley and river fish are inseparable.

Decorations and additives to the jelly can be varied. For example, green peas.

Or additives that are served with a jellied dish: horseradish, mustard.

We wish that perch aspic always turns out excellent!

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Cooking:

4. Turn on the program "Multi-cook", set the temperature to 100 °C for 1 hour 30 minutes.

"Warm Up". Do not bring to a boil.

VT-4213

Cooking:
1. Gelatin soak in cold water(half a cup) until swollen.
2. Clean the fish, gut it, cut off the head.
3. Put the carcass of the fish, the head into the bowl and pour water in such a way 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 whole peeled onions and roots into the 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, salt and continue cooking until the end of the program.
7. Put the fish fillet in a mold, decorate with a slice of lemon and parsley.
8. Strain the broth, pour into a bowl and turn on the program "Warm Up". Do not bring to a boil.
9. Pour the swollen gelatin into the hot broth, mix thoroughly and pour the fish into the mold with the broth.
10. Cool and put the form in the refrigerator until completely solidified.

Fish aspic is a tasty, low-calorie, quick-cooking dish. It is for such a rich, fragrant and delicious dish suitable river perch. Perch meat is tender, white, lean and tasty.

The broth, cooked from the heads of perches and vegetables, is transparent and rich. But even if it has become cloudy (boiled strongly or for a long time), it can be revived by adding one whipped chicken protein to the hot broth. Then it must be left for 2-3 minutes and filtered through a fine sieve or several layers of cloth gauze.

Prepare everything necessary ingredients for aspic from river perch.

Rinse the fish, remove the scales, remove the insides, gills and wash thoroughly again. The process of cleaning perch scales is not fast and painstaking. In order for the perches to be cleaned easier and faster, they must be doused with boiling water. Then you need to cut off the head and tail. The tails can be thrown away, but the heads will be needed to make the broth.

Pour water into a saucepan and bring it to a boil. Put in it peeled and coarsely chopped carrots, onions and bay leaves. After 5-7 minutes lay out the fish heads. Add salt and ground allspice to taste and continue to cook for 10-15 minutes. Strain the broth through a fine sieve, discard all the cooked components - they performed their role in the preparation of the aspic perfectly.

Pour 200 ml of light transparent broth to dissolve the gelatin, and return the rest to the fire. After boiling, lay out the perches. Cook over low heat for 20-30 minutes.

Pour gelatin with cooled fish broth and stir until completely dissolved.

Get neatly cooked fish. Separate the meat from the bones and put in a prepared dish.

Arrange thin slices of sliced ​​lemon on top. Combine the melted gelatin with the broth and pour over the fish. Sprinkle sprigs of dill, parsley or rosemary, if desired. Send the dish to the refrigerator until completely cooled.

Incredibly tasty aspic from river perch can easily outshine more than one delicacy on the festive table.

Serve as a main course or as a cold appetizer.

Bon Appetit. Cook with love.

In Russian culinary culture, it is known that jellied fish also called jelly. Actually, it doesn’t matter what the name of the dish is, 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 be able to cook the perch aspic recipe, which we will tell.

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 perch after the oven, from the coals on the fire or from the pan in the hands of a good housewife or an experienced fisherman with culinary skills, turn into such goodies that everyone forgets about the distinctive nuances. Professionals really prove that it's all about the ability to cook this hairy fish, regardless of what reservoir it is from.

Tender sea bass with gelatin

In order to make aspic, you need a fillet of fish. We buy half a kilogram of perch fillet. We clean, rinse and lower into a small bowl. Water will need about 500 grams. Put salt and spices to taste. Most often used for spices are sweet peas and bay leaves.

Cooking will take about a quarter of an hour, and it is advisable to be near the stove, as it is necessary to remove the foam. This is important, because along with the foam, the sea smell, which many do not like, goes away. 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, we pass the broth through a fine sieve, you can use cheesecloth. Returning dishes from ready-made broth heated to dissolve the gelatin. It is desirable that the gelatin dissolves without the formation of lumps.

It will turn out a rather thick mixture, with which we fill the cleaned fish, laid out on a 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 household members.

Jellied or aspic from river perch

The principle of cooking aspic from river perch is no different from how jelly is prepared from sea fellow.

We lower the loin into the pan, cook for a quarter of an hour. Pre-salt the water, add bay leaf and sweet peas. Then, with the same care, we take out the fish, clean it from the bones, put it on a dish.

Strain the broth and return to the stove. Pour gelatin into the heated broth and stir constantly so that there are no lumps. Pour the peeled perch sirloin with a thick broth with gelatin. We bring the jelly to condition in the refrigerator for half an hour. The aspic can be cooled elsewhere, for example, on the balcony, if the weather is right. In half an hour, you can eat aspic from river perch.

While cooking aspic dishes from sea or river perch on final stage you can show culinary fantasies, which can be limited only by the taste preferences of the cook. For example, in the process of cooking the broth, spices are added that give a special piquancy. It can be peppermint, coriander, Daurian lemongrass, etc.