Jellied fish is one of the most popular traditional dishes of Russian national cuisine. But unfortunately, many novice hostesses do not even try to take on the preparation of this sumptuous dish. And this is due to the fact that such a process takes a lot of time and effort.
But in reality, this is just a stereotype that it is high time to dispel. A simple recipe for delicious jellied fish can help you with this. And the result will certainly prove to you that the time and effort spent is worth it. After all, properly prepared aspic from fish will not only be a delicious treat, but also the central decoration of a festive feast.
Description
In fact, it is possible to cook jellied meat well known to everyone from various products. But the most delicious is deservedly considered a fish dish. It is poured with a rich broth with the addition of gelatin or other gelling substances.
You can prepare the jellied fish beforehand, a couple of days before the planned event. For aspic, it is best to use fresh rather than frozen carcasses. In addition, salted or even smoked fish can be used.
Extraordinarily tasty and beautiful it turns out aspic from zander, sterlet, trout, chum, sturgeon, salmon, cod and salmon. Although literally any kind of fish, both white and red, is suitable for preparing this treat.
In addition to the main ingredient, the composition of aspic, as a rule, includes all kinds of spices and vegetables. In general, fish jelly always turns out to be incredibly useful, and if the correct cooking technology is followed, it is also fabulously tasty.
To decorate this treat, you can use boiled vegetables, cut out in beautiful molds, herbs and slices of citrus.
Features
Due to the use of instant gelatin, the jellied fish easily hardens, perfectly holds the shape of a strong transparent layer and does not float with ugly puddles at room temperature.
True, in addition to this component, the quality of the broth is also very important. Its richness and aroma play a significant role in the perception of the finished dish. After all, if you dissolve the same gelatin, for example, in ordinary water, aspic from fish is unlikely to please your guests with an excellent taste.
Therefore, do not try to save time - this will certainly affect the quality of the finished jelly. Properly prepared broth will become the basis for a wonderful delicacy, which is almost instantly swept away from the gala table.
Is it possible to make aspic from several varieties of fish at once? Definitely yes! In this case, the broth will be even more fragrant, rich and saturated. The taste of such a dish will surely captivate even the most sophisticated gourmets.
Cooking secrets
First of all, it is worth saying that the main condition for obtaining a delicious aspic from fish lies in the extraction of all the bones from the carcass. After all, even the smallest, accidentally caught while eating jellied meat, can discourage all desire to continue the meal. That is why it is desirable to give preference to large individuals, which will be much easier to cut and sort out. By the way, fewer bones in that part of the carcass, which is located closer to the head.
In addition, there are several secrets to making delicious aspic, knowledge of which will greatly facilitate the process.
The broth for the future jelly can be made more fragrant if supplemented with bay leaves, onions, allspice, carrots, celery and all kinds of spices.
As gelling agents, you can use agar-agar or gelatin. Just before making a choice, keep in mind that the first thickener gives the broth a rather dense consistency, but at the same time makes it cloudy.
It is customary to boil fish for aspic, but the jelly will be more useful if you cook the carcass for a couple or bake in the oven.
If your broth comes out too muddy, it can be made transparent with a guy. To do this, beat the protein separated from the yolk, add it to the liquid and boil. The flakes arising after this manipulation must be carefully collected with a slotted spoon, and the broth itself should be filtered through gauze.
Jellies can be decorated cheaply and beautifully with slices of carrots, olives, lemon slices, sprigs of greens and boiled eggs.
Classic version
The food prepared according to this recipe is best served in combination with horseradish, mustard, spicy sauce, lemon or olives. These components perfectly shade the taste of aspic from fish with gelatin. A boiled vegetables perfectly complement the delicacy of color. Those who are just starting their acquaintance with jellied meat should first learn the traditional recipe for jellied fish. The step-by-step process will make the cooking process simple and easy.
Essential Products
First of all, prepare everything you need:
- 1.2 l of water;
- a pinch of clove;
- 0.5 kg of the selected fish;
- 30 g of gelatin;
- onion head;
- large carrots;
- salt to taste, best sea salt;
- a small bunch of parsley;
- several bay leaves;
- a little pepper peas;
- half a lemon;
- a stalk of celery.
Which seafood you choose is up to you. Just take into account the fact that not every fish holds its shape well and remains whole in jelly. And so that the dish does not turn into an ugly porridge, it is advisable to give preference to such species as pelengas, salmon, mackerel, pike, pike perch, pollock or pink salmon. But the final choice is still yours.
After preparing all the necessary products, read the step-by-step description of the fish aspic and start the process.
Cooking method
Step 1. The first step is to prepare the main component of the dish - fish. It must be cleaned of scales and washed thoroughly in running water. After this, it is necessary to gut the fish, carefully pull out the spine and divide the carcass into two parts. Extreme care should now be taken: carefully remove the seeds from the cut fillet and cut into small pieces of arbitrary shape.
Step 2. Remaining from cutting the head, get rid of the gills, fins and eyes. Wash thoroughly and put the scraps in a pan, fill with water. Send the whole carrot and onion here. Put it all on a slow fire and cook for half an hour after boiling the liquid. Do not forget to constantly remove the resulting foam from the broth. This point is very important, because due to the flakes remaining in the water, the jelly will turn out cloudy and ugly.
Step 3. After the set time, remove the boiled vegetables and heads from the pan, and instead put slices of fillet, spices and bay leaf. Cook the fish until cooked. As a rule, this takes about 10-15 minutes.
Step 4. Carefully remove the cooked fillet and place it beautifully on a serving platter, in which you plan to serve refreshments.
Step 5. Strain the broth thoroughly with a fine sieve or several layers of gauze. Slowly pour it, leaving the sediment at the bottom intact. As a result, you should have about a liter of clear broth left. If necessary, repeat the procedure again. Be sure to try the broth and add salt to your liking.
Step 6. Take half a glass of warm water and dilute the prepared gelatin in it. Then send the resulting liquid into the broth and place the mixture on the stove. Warm up the fish soup well without boiling it. Remove the broth from the stove and let it cool slightly.
Step 7. Now it remains only to form a jellied fish with gelatin. At your discretion, garnish the treat with sprigs of greens or slices of boiled vegetables, then fill with cooked broth. Send the created masterpiece to the refrigerator until it solidifies. This may take several hours.
Now you know how to cook jellied fish with your own hands quickly and tasty. Do not hesitate, such a dish will not go unnoticed - it will be appreciated by adult connoisseurs of seafood and young children.
Kefir fish pie recipe
Unsweetened pastries have long been very popular among domestic residents. To prepare a delicious piquant filling, you can use fish, moreover, both budget varieties and gourmet ones.
From the name of such baking, it immediately becomes clear that to create it, batter is made, which is subsequently poured onto a prepared base. Jellied fish pie may well become your signature dish if you learn how to cook it correctly.
In order to bake a delicious delicacy in the oven, you will need:
- 200 g of flour;
- 140 g mayonnaise;
- 0.5 teaspoon of soda;
- 250 ml of kefir;
- a teaspoon of sugar;
- 2 eggs;
- 2 tablespoons breadcrumbs;
- 0.5 kg of salmon;
- onion head;
- 100 g of cheese;
- a pinch of nutmeg;
- a spoonful of butter.
Cooking
To begin with, as usual, cut, wash and dry the fish. You need to cut it into small pieces.
Chop the peeled onion rings and fry it in butter until golden. After it reaches readiness, remove the pan from the stove and send the nutmeg into it.
Preheat the oven to 180 degrees and continue the process. Grate the eggs with sugar, then add mayonnaise to the mixture and mix again vigorously. Pour warm yogurt here and gradually introduce the flour. Beat the dough so that there are no lumps left in it.
Grease a baking dish with butter and sprinkle with breadcrumbs. Put chopped fillet on its bottom, place the fried onions on top and sprinkle it all with a pinch of salt and pepper. Then lay a layer of pre-grated cheese. And finally cover the filling with the prepared dough. Place the fish pie in the oven for 40 minutes.
Cool the baked goods slightly in the form, and then carefully transfer them to the dish. Such a pie always turns out to be not only delicious, but also surprisingly beautiful. And the aroma from him comes such that it is simply unrealistic not to pay attention to this unusual baking.
How Sergey Bezrukov prepares jellied fish: a star recipe
This dish is loved by all Russians, without exception, and domestic celebrities are a living proof of this. For example, in one of the television broadcasts, the popular actor Sergei Bezrukov shared with his viewers his favorite recipe for jellied fish, which he prefers to cook for the New Year's table.
Structure
To create this gastronomic miracle, you will need:
- 0.7 kg of fish;
- 4 glasses of water;
- several bay leaves;
- salt and pepper to taste;
- egg white;
- bow;
- a spoon of vinegar;
- several branches of parsley;
- carrot;
- half a lemon.
Cooking progress
As expected, cut and cut the fish into pieces. Then place the trimmings in a pan, fill with water and set to boil for an hour.
Strain the cooked broth thoroughly, getting rid of the sediment, and fill it with chopped fillet. Send all the spices and spices here, as well as onions and carrots whole. Put the pan on a slow fire again and cook until the fish is fully cooked.
Then remove the fillet and leave to cool, and lighten the rich broth with a guy. To do this, beat the protein until a fluffy foam is obtained and pour into water. Put the broth on medium heat again, add salt, pepper, herbs and vinegar to it.
After boiling water, reduce power and boil for another 15-20 minutes. Finally, strain the cooked broth again and fill it with boiled fish.
Finally, garnish the treat with slices of lemon, peeled from seeds and peels, chopped carrots and herbs. By the way, the actor himself, when cooking aspic, prefers pike perch or sturgeon.