It so happened in Russia that on New Year's Eve, the salad "Olivier", a stuffed pig, meat or fish jelly must be on the table. The last dish will be discussed in today's article. It is unclear why it is considered primordially Russian food, because in many countries they like to cook it.
This is an incredibly satisfying, nutritious and delicious cold appetizer that is enjoyed by many people of the world. Few people know that jellied meat in moderation, especially prepared from lean fish, game and vegetables, is very beneficial for the body. It contains aminoacetic acid, which has antidepressant properties, and natural collagen, which improves the condition of nails, skin and hair.
However, the jelly, as it is commonly called in common people, has one drawback - high calorie content. For this reason, it is not recommended to abuse it often. A small amount of jelly eaten on New Year's holidays will not hurt your figure. From demagogy to business!
Spicy Fish Jelly: Recipe One
Surprise household with fragrant, bright and tasty food. Believe me, your family will ask you to cook it more often. So, for a rich broth, you need to take 5-6 heads and tails of white fish, medium carrots, three onion heads, five leaves of bay leaf, granulated sugar, salt, peppercorns. Well and most importantly - do not forget to buy the loin portion of white fish - a kilogram, as well as gelatin - 10 g, a couple of garlic cloves and a bunch of dill.
Technological process
All offal (tails, heads) will be cleaned of scales and fins, washed and sent to a deep container with water. In the pan immediately put the washed unpeeled carrots and onions (remove the husk). After boiling pour the necessary spices, cover and simmer for about 1.5 hours.
Filter the finished broth, do not discard carrots, it is useful for decoration, put the fillet in it and boil for 15 minutes, squeeze the garlic before turning it off. Strain the broth again, dilute it with swollen gelatin. Slice the fish into portioned slices.
Now let's start pouring fish jelly into molds. At the bottom of the plate we spread the carrots, chopped dill and sliced fillets, sliced in circles - we fill in the broth and send them to freeze overnight in the refrigerator. Serve with mustard or horseradish.
Red fish fish jelly: recipe two
Exquisite trout jelly is distinguished by its delicate taste and amazing appearance. We will add an unusual color with the help of tomato paste, which will add brightness and contrast. The following products will be required per kilogram of fresh fish: heads, tails (3-4 each), onions, carrots, tomato paste (three hundred grams), parsley and gelatin (10 g). For piquancy, fragrant spices are needed: black peppercorns (4 pcs.), Dried cloves (4 pcs.), Five leaves of parsley, salt.
Organization of cooking
In boiling water put waste from fish and vegetables, cook for 2-3 hours. The longer the broth is on the stove, the richer it will be. Half an hour before ready to throw seasonings and simmer for 20 minutes. Then strain several times until transparent, put the trout disassembled from the bones and the ridge, let cook for 10-15 minutes.
Remove the fish with a slotted spoon, cut into neat pieces. At the bottom of the form, put finely chopped parsley, fillet on top of it, pour everything with a decoction. Put in a refrigerator for five hours. During this time we will prepare a color base. Combine the swollen gelatin with tomato puree, pour the liquid into the slightly frozen fish jelly and return it to the refrigerator shelf again.
Seafood Jellied
If you have the means, then do not deny yourself the pleasure - prepare an amazing delicacy, otherwise you will not name it. This real delicacy will become the decoration of the festive table.
Components: three hundred grams of cod and salmon fillet , two hundred grams of shrimp and mussels, one hundred grams of octopus, scallops and squid. For the broth: 700-800 g of fish by-products, lavrushka (five leaves), pepper, salt, two onion heads. As decoration, use dill and lemon.
Instruction manual
Boil the broth for five hours from the heads, tails, onions, bay leaves, pepper and salt. Do not forget to remove the foam. Filter the ear, put in it all seafood and fish platter - boil for ten minutes. Layered in layers in forms, fill with broth, leave for a day to solidify. Decorate chilled gelatin-free fish jelly with lemon slices and dill sprigs.