Russian cuisine assumes the presence of not only traditional dishes, but also those that were borrowed from other countries. For example, a recipe for jellied fish came to us from France. This dish is very similar to aspic, but it looks prettier.
Many housewives do not see the difference between the first and second, because outwardly they are very similar. The difference is that the jellied fish recipe is based on the broth being transparent and using gelatin. In no case should you use dark broth, as the fish should be decorated with vegetables and herbs.
What kind of fish is suitable for aspic?
The cooked dish should not only please guests and your loved ones, but also look decent, so many women are interested in which particular ingredient should be used in the jellied fish recipe. The best chefs advise using a fish with a small number of bones, and its color and fat content do not play a role. Cod, pike perch, perch, trout, pollock and others are ideal.
Fillet of tench and pike fish
Today we will cook aspic from fish with gelatin. The recipe is pretty simple. For this dish we will take two fish. Tench and pike. Before you start cooking, put the water on the fire. In order for the filler to turn out transparent, the fish must be run necessarily in boiling water.
Preparation of broth for broth
Initially, we remove the gills from the fish. To do this, cut off the head and carefully remove them. If this is not done, then the aspic will turn out to be bitter. For cooking, it is better to use fish, which has fattening properties. These are fish such as pike, zander or perch. Initially, we cut the pike into small pieces along with the fins and bones, and remove the internal organs, respectively. We cut the head, tail, fins, we remove the gills, all these parts will go to the broth. You can use a knife or scissors in the process.
A bit of history
In Russia, jelly was made from fish in cold winters. They took fish, put it in pots, poured cold water and put it in the oven. When it was all boiled, boiled, poured into plates, laid pieces of fish and exposed to the cold.
Fish fillet preparation
We continue to consider the fillet fish recipe step by step. Separate the tench fillet from its bones. Carefully cut the carcass along the spine and separate the meat. The name of this fish comes from the fact that tench has the peculiarity of changing its color when it is taken out of the water. Initially, it has a silver or golden color. But after he stays a little in the air, his color becomes dark. Some fishermen also call this fish because it is very lazy, leads an inactive and upright lifestyle.
Cooking broth
The recipe for jellied fish is based on making the broth exactly transparent. Before the water boils actively, you need to put in it one tablespoon of salt with a slide per 1 liter of water, add a couple of bay leaves, a few peas of black pepper, medium carrots and a small onion. After the water begins to boil, we lay in it all the fish remains: tails, skin, head and tench fins, as well as pieces of pike. The fire should be reduced, otherwise the broth will be cloudy, while making sure that the water completely covers all vegetables and fish. After the water in the pan boils, it is necessary to remove all the foam from above and leave the fish waste to boil over low heat for 30-40 minutes. After this time, turn off the fire and use a slotted spoon to separate the fish from the broth in a bowl. We also separate the vegetables: onions with carrots. Waste will no longer be useful, but carrots will be used for decoration.
The broth is boiling, and we are preparing the queen of the table itself - a fish!
Each hostess will like the jellied fish recipe! What to do with already cooked tench fillet? It is not necessary to strip off the skin from it, otherwise the meat will fall apart. It is advisable to remove all bones from the remaining fish, even small ones. You can use tweezers for this. If you omit this process, you may find yourself in a very unpleasant situation, for example, when your friends come and choke on a bone, they will certainly say the well-known phrase: “What nasty thing is this your fish in fish!” Cut the tench fillet into portioned slices and put in a bowl.
We send fish to cook
We put our broth on fire again. In order for the skin on the fish not to deform, we slightly cut it in two or three places. We do this with every bite. Tench is small-sized fish, its weight is from 200 to 600 g, but sometimes you can find larger fish of this breed. After the skin is incised, add heat and lay the fillet in the broth. As soon as everything boils, we reduce the fire again and cook the pieces for 5-7 minutes. After this time, turn off the broth, take a slotted spoon and carefully remove the fish from the broth.
Dish decoration
There are a lot of recipes for aspic from fish with photos. You can decorate a fish in different ways, but today we use carrots and lemon. We postpone the fish from the broth, the pan with which we again cover, turn off the fire. Next, carefully lay out the pieces of the tench in the form. We proceed to decorate the fish. You can also decorate with boiled egg, orange, green peas. If you have curly knives for cutting vegetables to make them beautiful, then, of course, you can use them.
We cut a carrot and a lemon into very thin slices with an ordinary knife, put vegetables between the fish and on top of it. Fish is very "fond" of dill. Therefore, the branches of this grass can be laid out at the edges of the form. You can put a little leaves of parsley.
Actually the fill itself!
And now it’s the turn of the broth, as it is necessary to fill the fish with fish. We take a clean pan, sieve and gauze, which we add in several layers and put on a sieve, filter the broth. For proper pouring, gelatin is required. It is pre-cooked. To do this, the powder is soaked in water according to the instructions on the bag.
The gelatin is also filtered into a broth, which must be hot so that everything in it is completely dissolved. Mix everything thoroughly and fill the fish. To do this, use the usual ladle. After that, we send the form with the filler to a cool place, but in no case do we freeze the fish, otherwise everything will just turn into ice.
The presented step-by-step recipe for aspic from fish will appeal to every housewife, because the output is not only a delicious dish, but also incredibly beautiful.
Oven fish in the oven
You can also cook a fish in this way. It will appeal to those who want the fillet pieces to look perfectly even, because after cooking they are still deformed. For this, the prepared fish fillet is spread on a greased foil, wrapped in it and sent for half an hour to the oven at a temperature of 180 degrees.
While the fish is baking, you should prepare the broth from its remains. Lay them on the bottom of the pan, pour cold water, add spices and cook over low heat, constantly removing the foam. After ready, the broth is filtered through several layers of gauze and mixed with gelatin. Pour it into a mold, let it thicken a little and add ready-made pieces of fish fillet. Then decorate and pour again.
Fish Pie Recipe
Preparing the dish quickly. As ingredients we will use hard cheese, salmon fish and green onions. To prepare the dough, pour one glass of sour cream into a bowl and mix it with two raw eggs. Add 4 tablespoons of vegetable oil and salt to taste. Add a glass of flour and stir until smooth. The consistency of the dough should be the same as during the preparation of pancakes.
For the filling, cut into small strips 150 grams of salmon. We chop the onions, grate the cheese. Next, pour half of the dough into a mold preheated with oil. Lay on top salmon, onion, cheese and pour in layers of dough. We send to the oven, preheated to 180 degrees, for 20-30 minutes. After time, we cut the pie into pieces. Enjoy your meal!