Probably every hostess thinks holiday menu on the table long before X day. This rule especially applies to the most magical night of the year - the New Year. Every time you want something interesting, unusual and beautiful, you want to surprise everyone. And, perhaps, one of these dishes can be safely called aspic fish.
The history of aspic began in the 19th century. There are 2 legends about the appearance of this dish. According to the first version, a French chef (and at that time they were often invited to Russia) spied on how the servants collect leftover food after banquets, grind it, pour it with broth and put it in the cold. The chef modernized the dish, using meat, poultry and fish as a base, with the addition of greens and vegetables. And so the filling appeared.
According to another version, the same French chefs, who were brought by rich people to Russia, modified local dishes, preparing something new. So the jelly was the basis of the aspic, but the French did a good job to achieve the transparency of the broth, and they did not grind the base of the dish, as in Russian jelly, but left it in rather large pieces, decorating with all kinds of vegetables and herbs.
Whichever of the legends turns out to be true, the end result is the same: fish aspic is unusually tender, beautiful and tasty dish, without which it is difficult to imagine the New Year's table. Therefore, if you want to surprise your guests, use one of the recipes below.
Jellied fish Pike perch - a simple step-by-step recipe with a photo
Pike perch is one of the most successful fish options for aspic. It is quite resilient, not very bony, and at the same time unusually tender. You will not spend a lot of time processing fish, which is also very convenient. In addition, it is very useful: a large amount of amino acids and the almost complete absence of fat makes this fish desirable even on diet table. And the set of products for this dish is very simple: everything you need can be bought at the nearest store for a very reasonable price. Classic recipe can be varied with additional vegetables and seasoning according to your desire.
You will need:
- sachet of gelatin 1 pc.;
- zander fish - 0.7 kg (it is more convenient to buy a tail section);
- eggs - 3-5 pcs.;
- water 1 liter for broth plus for diluting gelatin;
- spices for fish soup or any other spices to taste;
- salt to taste.
Stages of preparation.
1. First of all, dilute the gelatin according to the instructions on the package.
2. Rinse the fish and pat dry with paper towels. Pour a liter of water, add salt and spices and send to cook on the stove. After the water boils, cook the fish for no more than a quarter of an hour so that it does not boil (the exact time depends on the size of the piece).
3. Take out the zander and let it cool down.
4. Meanwhile, pour the gelatin into fish broth and stir well. Add spices or salt if necessary.
5. Bring to a state where the broth is almost boiling, and strain it through cheesecloth.
6. Carefully cut the fish into 2 parts (if you have a tail) with a sharp knife and remove the main bone. Cut each half into fairly narrow strips.
7. Peel the hard-boiled eggs in advance and cut into slices.
8. Take the dishes for the aspic and pour in 1 ladle of broth. Put the pieces of fish in the form, imitating the petals of a flower. Between the fish, place an egg slice with the yolk down. Pour in the broth and refrigerate for at least a couple of hours.
9. Remove the aspic from the refrigerator, go around the perimeter with a knife so that it lags behind the walls. Close the pan with an appropriately sized dish and gently but quickly flip over. A prerequisite is the correct choice of dishes: the aspic should lie flat in it, and not bend.
cut into ready meal pieces, garnish with herbs and serve. Very tender and tasty fish aspic will be a decoration New Year's table and delight all your loved ones and guests.
How to cook a festive salmon aspic
Salmon is one of the most delicious and useful fish. The most delicate texture, amazing aroma and unusually deep taste distinguish it from its own kind. It is difficult to find a person who would not like salmon. In addition, it differs in mass useful properties, but beautiful appearance makes any dish with the addition of this fish a festive table decoration. To make fish aspic even more beautiful, you can work on an unusual cut of accompanying vegetables. This can be done using special tools or a regular knife.
Ingredients:
- salmon (back) - 0.5 kg;
- tail, fins and head of salmon for cooking broth;
- lemon - 0.5 pcs.;
- carrots - 1-2 pcs.;
- quail eggs- 7-10 pieces;
- onion - 1 pc.;
- gelatin sachet - 1 pc.;
- bay leaf - 2-3 leaves;
- water 1 l. to the broth;
- water for diluting gelatin;
- salt to taste.
Stages of preparation.
1. Rinse the fish under water and dry with a paper towel. If you have a whole carcass, cut off the head, tail and fins.
2. Peel the onions and carrots. 3. Transfer the parts of the fish for cooking the broth into a saucepan, pour a liter of cold water, salt a little, add pepper, bay leaf and vegetables, send to the fire. Remove foam as needed. Simmer the broth after boiling for about 20-30 minutes.
4. Meanwhile, dilute the gelatin according to package directions.
5. Separate the dorsal part from the carcass of the fish, cut into portions. Remove the skin with a special tool. Be sure to remove all bones. There are not many of them in salmon, so there will be no difficulties.
6. After the broth is ready, remove the fish parts and onions with carrots. In the same broth, put in slices of salmon, from which the aspic will eventually be. Cook for about 5-10 minutes depending on the size.
7. Strain the broth through cheesecloth and let it cool to about 60 degrees.
8. While the broth and salmon are cooling, cut the lemon and carrots into thin rings. With the help of special tools or a simple knife, you can give them any shape: stars, flowers, and so on.
9. Peel the pre-boiled hard-boiled eggs, cut them in half. 10. Add the diluted gelatin to the slightly cooled broth and mix thoroughly.
11. Choose a form where the aspic will solidify. It can be small bowls or one large dish. Pour a ladle of broth with gelatin into the mold, let it grab. If the bowl is large, then you can pour 2-3 ladles.
12. After the bottom layer has hardened slightly, lay out all the ingredients. Keep in mind that after cooking, what will now be at the bottom will be at the top. Assemble a beautiful still life of carrots, lemons, eggs and fish. Place the eggs yolks down.
13. Pour in the broth to just cover the ingredients. After the aspic seizes slightly, pour out the rest of the broth and send it to harden in the refrigerator for several hours.
14. After the specified time, remove the finished dish from the refrigerator. Cover the jellied bowl with suitable dishes, on which you will serve your masterpiece on the table. Flip quickly but carefully. If you are going to apply for beautiful plate or shape, then you do not need to turn it over. Serve the jellied fish in portions, garnished with greens.
To prepare delicious aspic from silver carp without the use of gelatin, you need to take a large carcass of at least 5 kg. The head of this fish contains a special substance that, released during cooking, will subsequently help the dish to freeze without additional ingredients. Cooking jellied meat will take longer than jellied meat. But for those who don't like gelatin, this is a great option. Be sure to follow the recipe: when preparing the fish, remove the gills. Make sure that not even a small particle remains, otherwise the broth may turn out bitter and cloudy. When cooking, celery is used. Even if you do not like it, do not ignore it: its taste will be almost imperceptible, but thanks to this plant, the broth will turn out to be light and as transparent as possible.
Would need:
- silver carp whole carcass - 5 kg;
- water - 4 l;
- onion - 1 pc.;
- carrots - 2 pcs.;
- bay leaf - 3-4 pieces;
- celery root - 1 ring;
- dill - 1 bunch;
- allspice peas to taste;
- black peppercorns to taste;
- salt to taste.
Stages of preparation.
1. Cut the fish into pieces: separate the spine, tail and head. Remove the eyes and gills. Rinse everything well cold water. If time permits, soak in water for about 1.5 hours.
2. Put the silver carp in a saucepan, cover with water. Bring to a boil and reduce heat to minimum. Add pre-prepared celery, onions and carrots. Remove foam as needed. Simmer under a half-open lid - this is important.
3. After about 1.5-2 hours, add bay leaf, pepper and salt. Carrots can be pulled out of the broth.
4. After another 1.5-2 hours, when you see that the pulp easily moves away from the bone, remove the pan from the heat. Put the fish meat in a separate plate, and strain the broth through cheesecloth.
5. When the silver carp has cooled down enough, separate the flesh from the bone. Large pieces of fish can be chopped or left whole - it all depends on your desire.
6. Cut the carrots from the broth into rings. You can use a special tool or a knife to make the slices beautiful.
7. Pour the broth into small molds. In each, add fish, carrots and parsley sprigs (previously washed and dried).
Send the prepared fish jelly to the refrigerator overnight. Serve in portions. Remove the fish aspic from each mold and cut into pieces if desired.
This is a truly winter dish that will be the main decoration of the New Year's table. Aspic pike is not only very tasty, but also very beautiful dish. Unlike many recipes, where the main ingredients are usually identical, this aspic has a more varied composition of products. They give not only new notes of taste, but also make the dish truly beautiful. And the choice of this particular fish will appeal even to those who are on a diet: in pike meat there is a large amount of protein with an almost complete absence of fat. Therefore, eating pike aspic, you are unlikely to get better. In addition, the fish has antibacterial properties and strengthens the immune system.
You will need:
- whole pike - 700 gr.;
- water 1.5 l.;
- eggs - 4 pcs.;
- cherry tomatoes - 8 pcs.;
- canned peas - 0.5 cans;
- greens - 1 bunch;
- onion - 1 pc.;
- carrots - 1 pc.;
- lemon - 1 pc.;
- gelatin - 1 package;
- laurel leaf - 2-3 pieces;
- black peppercorns to taste;
- salt to taste.
Stages of preparation.
1. Dilute the gelatin according to the instructions.
2. Separate the head, fins and tail. Remove gills. Cut the fish into portions, rinse well.
3. Transfer the fish to a saucepan, add pre-peeled onions and carrots. Fill with water and send to the fire. Salt, add pepper and bay leaf.
4. Bring the water to a boil, reduce the heat and simmer the fish until cooked. Remove foam if necessary.
5. Put in the fish and vegetables, put to cool. Pour the broth through cheesecloth or a fine sieve.
6. Clean the fish from the bones and put it in a mold.
7. Peel the pre-cooked eggs and cut into quarters. Arrange in the form with the fish yolks down. Between the pieces of pike, put sprigs of greens.
8. Cut the tomatoes into halves, put them in the same way with the fish. Cut the carrots into thin rings, decorate the fish.
9. Put lemon rings on top of the fish and sprinkle everything with green peas.
10. Pour the gelatin into the broth and stir well. Pour the decorated fish and refrigerate until completely solidified.
11. Remove the finished fish filler from the refrigerator, go around the perimeter with a knife so that the jelly lags behind the walls. Cover the pan with a suitable dish and quickly but carefully flip it over.
Serve at the table, cut into portions. It is desirable that in each serving both pieces of fish and vegetable decorations are caught. Happy holidays!
Salmon is one of the most delicious red fish. Tender, quite oily, it literally melts in your mouth. This fish is ideal for both hot and cold dishes. Apart from palatability It is also very useful for people of all ages. One of the advantages of salmon is that it is almost impossible to spoil it when cooking. To prepare the aspic, you need to use the tail and head. Since the dish is made without gelatin, it will take a long time to cook the bones, fins and head so that the broth subsequently freezes. Salmon jellied according to this recipe is a great option for those who do not like to use gelatin. Of course, the dish is not cheap, but once a year for festive table everyone can afford it.
You will need:
- salmon head and tail - 500 gr.;
- water - 3 glasses;
- bay leaf - 1 pc.;
- onion - 1 pc.;
- black peppercorns - 5 pcs.;
- lemon - 0.5 pcs.;
- dill - 1 bunch;
- garlic - 2 cloves;
- salt to taste.
Stages of preparation.
1. Rinse the salmon well in cold water. Separate the fins, remove the gills. Fillet the fish, separating the flesh from the main bone, remove the skin.
2. Bones, fins and head, pour 2-3 glasses of water - make sure that the fish is completely immersed in it. Throw the bay leaf into the pan. Put on fire.
3. While the bones are cooking, remove all small (if you can call them that) bones from the salmon pulp. Remove foam if necessary. After the water boils, add the onion and garlic cloves prepared in advance, black pepper and salt. Reduce the fire to a minimum and simmer under a half-closed lid for 1.5 hours.
4. After 90 minutes, add the salmon pulp and cook until tender from 3 to 10 minutes, depending on the size of the piece. Remove the broth from the heat, take out the flesh of the fish and leave everything to cool.
5. At this time, cut the lemon into thin slices. You can give it a certain shape or pattern with a knife or a special tool.
6. Arrange the fish on the plates in which you will serve the finished aspic. Grind or not pieces, depends on your desire.
7. Through a fine sieve, fill the fish with broth, garnish with lemon and herbs. After complete cooling, send the aspic to the refrigerator for the whole night.
And so, today we are preparing fish aspic with gelatin (or without, if the fish is very oily). A recipe with a photo of the process is attached step by step.
We associate any mention of flooded fish with Hippolyte from The Irony of Fate who has gone over a little and horseradish, which is not enough for this very fish. However, in front of you is not only elegant holiday dish, but also quite everyday, which for 2-3 days will solve the important question in the daily menu, what to eat for lunch or dinner, so that it is both useful and the waist does not go to the sides. Well, the complexity of cooking for a solid two - even if the need for culinary research does not cause the most positive emotions, you can handle it without difficulty. We promise.
Interesting from "Pate": it is generally accepted that jellied fish is originally Russian dish. This is only partly true - her ancestor is indeed our favorite jelly. However, the French thought of preparing aspic based on fish and seafood in the 19th century.
Since all Russian nobility preferred to live on the Cote d'Azur, the gentlemen brought with them many recipes from Russian cuisine, which the French adapted for themselves. Sea fish is proof of this. And your favorite marshmallow, by the way, too, because it came out of Russian marshmallow.
What fish to use?
Any that is at hand: pike perch, pink salmon, mackerel, catfish, silver carp, etc. It is desirable that it contains fewer bones. We took salmon. And to make the broth as rich and fat as possible, do not forget about the head and tail.
For jellied fish with gelatin, you will need:
- Head and tail of salmon - about 1-1.5 kg
- 1 bulb
- 1 carrot
- 1 parsley root optional
- 3 boiled eggs
- 10 g gelatin
- Bay leaf
- Black allspice
- Greens for decoration
Jellied fish with gelatin - recipe with photo, cooking step by step
Step 1: prepare the fish: wash, clean, remove the gills from the head. We divide the tail into pieces of the required size and set aside - it will be cooked in the second turn. We clean the carrots, onions and parsley root.
Step 2: we lower the head and vegetables into a saucepan with a volume of no more than two liters. Fill with water and put on fire. When it boils, remove the foam with a slotted spoon, salt, add a few peas of allspice and, after which we turn on the gas to a minimum and forget about the broth for an hour.
Step 3: hard-boiled eggs. Gelatin is diluted in half a glass of water and left to swell for 30-60 minutes.
Usefulness from "Pate": regular gelatin can be replaced with vegetarian agar-agar or you can use fish agar itself, as we did. It can be purchased at any major supermarket.
Step 4: our broth boils, its amount gradually decreases in size - in no case should you add water. In order for the aspic of fish with or without gelatin to freeze, the liquid must boil away as much as possible. In the recipe, this is clearly seen in the step-by-step photos.
Step 5: after an hour and a half, we take out the head and onion from the pan, and send the tail pieces in their place and cook for another 20 minutes. Remove carrots if cooked. If it's harsh, leave it to flounder in the broth.
Step 6: all pieces are done. Put the fish on a plate. While it is cooling, dilute the gelatin in the broth and proceed, in fact, to the formation of the dish.
Step 7: We separate the salmon from the bones, remove the skins. At the bottom of each plate we put a sprig of greens for decoration, then the required amount of salmon, half a boiled egg, a piece of carrot and 2/3 fill with broth.
When the liquid has completely cooled, we send the plates to the refrigerator to harden for 3-4 hours.
Jellied fish with gelatin is ready - we brought you the most easy recipe with photos and step by step instructions.
Salmon is a red fish that contains valuable fats, amino acids and vitamins that have a beneficial effect on many systems of the human body.
One of the most simple meals(in terms of preparation and set of ingredients) salmon aspic is considered - this diet treat is equally suitable for holidays and daily consumption. It is difficult to overestimate the benefits of this dish: it is easily digestible, besides, it has few calories, so the snack is equally suitable for children, the elderly and those who follow their figure.
How to cook aspic from salmon
Ingredients
- – 600-800 g + -
- - 1 PC. + -
- — 1 large or a couple of small ones + -
- Celery root— 30-50 g + -
- Spices (bay leaf, allspice, coriander, fennel, etc.)- taste + -
- Gelatin - 2 tbsp. + -
- - taste + -
- Greens (any) - to taste + -
Salmon fish is quite large, its weight can reach 35-40 kg. For cooking, it will be enough for you to buy one piece, weighing 700-800 g. Some also prepare aspic from the head and fins of salmon.
There is a lot of meat in the head and it is quite enough for several servings of the dish. The taste of the dish will turn out to be no worse. What parts of the fish you use - decide for yourself, it does not matter.
- If you use the head, remove the gills from it, they can spoil the taste of the broth, you don’t need to touch the rest. When using a steak - just rinse a piece, put the fish in a saucepan, cover with water and put on fire.
- Peel the carrots and onions, do not cut them. When the water in the pan with the fish boils, remove the foam, add spices, salt, vegetables, celery root.
- Simmer the fish over low heat for 20 minutes, then remove the pan from the heat.
- Take the meat out and let it cool. Remove the vegetables from the broth, discard the onion and celery, and cut the carrots as you like when cool.
- While the broth is still hot - strain it, add gelatin, and leave to swell for 20-30 minutes.
- When the fish has cooled, separate the meat from the bones.
- In glass, porcelain or silicone molds lay out greens, vegetables, salmon meat.
- Using a spoon or ladle, fill the molds, almost to the very top, with broth.
- Place the filling in the refrigerator for 2-4 hours. To make it easier for you to put the bowls in the refrigerator, immediately arrange them on a tray and only then pour them.
Some people prefer to add other vegetables to the molds during the pouring stage: red bell pepper, small tomatoes, salted or fresh cucumbers, zucchini.
You can also boil hard-boiled chicken or quail eggs and add them to the dish. You can use additional products at your own discretion, the main thing is to observe basic recipe which we have reviewed.
Salmon jellies can be served with mustard, mayonnaise, horseradish or sour cream. The dish belongs to snacks, so it is put on the table earlier than hot. The recipe for this delicious culinary product is very simple and you can easily cope with it, even if you are making jelly for the first time in your life.
I myself do not really like jelly, but my husband just loves it. Therefore, I wanted to make a similar dish that I would eat, but so as not to offend others. That's how I came up with this recipe.
Remove the spine and rib bones from the fish, and remove the skin. Pour these bones, trimmings and skin into 500 ml. water and bring to a boil.
Peel onions and carrots. Add them whole or cut in half to the broth along with the celery root. Boil for 20 minutes over low heat. Then salt it, add salmon fillet, bay leaf. Cook for 10 more minutes.
Turn off the broth, remove the fillet from it. Cool the broth. Gelatin pour 50 ml. cold boiled water and leave to swell.
Remove all cooked foods from the broth. Then strain it through cheesecloth. In another bowl, add 100 ml of gelatin. broth, stir until dissolved, and then combine with the rest of the broth.
Prepare dishes for pouring. Put chopped carrots and dill on the bottom. Pour in 2 tbsp. spoons of broth and put in the freezer for 5 minutes. Then pour 3 tablespoons of broth on top and send it to harden again.
Cut the salmon into squares and place the jelly on top, and then pour everything with the remaining broth and refrigerate overnight. When serving, remove the filling from the molds.
