The famous expression from the film "With light steam", which has become winged, has created far from the best reputation for traditional jellied fish. It's a pity, because this dish is not only extremely tasty, but also very healthy. For example, cod aspic will be an excellent delicacy on the festive table. In addition, this seafood is rich in protein, and in nutritional properties it is quite capable of replacing red meat.
Another reason why jellied fish can be seen not so often on the table is the myth that the preparation of this dish takes a lot of time and effort. However, in reality this is not at all the case: you can make an attractive delicacy in just a couple of hours.
A bit about the dish
Jellied is considered a Russian-French dish, which appeared in the 19th century. Even then, this delicacy became an indispensable attribute of the solemn table. The jelly is prepared from boiled filet of poultry, fish or meat and poured with a rich broth, in which all kinds of spices, spices, herbs and beautifully sliced vegetables are added. Cod fillet is a very satisfying dish with a truly incredible taste.
As you know, fish delicacies are considered dietary products, which is why they are suitable not only for adults, but also for children, as well as those who carefully monitor their figure. Cod is one of the lowest calorie fish: 100 g of meat contains only 60-70 calories. This seafood is easily absorbed by the digestive system, but at the same time completely saturates it.
The cod contains a huge amount of beneficial elements, especially vitamins and amino acids. A well-prepared jellied cod is an amazing dish that instantly disappears from the festive table. Therefore, be sure to try at least once to please your household with an unusually beautiful and very delicious delicacy.
Secrets of cooking fish jelly
There are many variations of step by step recipes for cod aspic. But the concept of making this dish practically does not change. The cooking process cannot be called fast, but after spending a couple of hours of free time, you can make an incomparably beautiful and delicious jelly.
Among domestic hostesses, the most popular is a traditional step-by-step recipe for aspic from cod with gelatin. After all, this powder, which can be found in any store, significantly affects the quality of the product and the beauty of the jelly. Due to the use of instant gelatin, any meat and fish filler easily hardens, holding on to a stable transparent layer. Such a dish is not covered with puddles even at room temperature.
However, the correct preparation of the broth is also important. Its quality, richness and aroma will significantly affect the result. After all, if you simply dissolve the gelatin in warm water, the cod filler is unlikely to be really tasty. On the shelves of shops you can often see mixtures containing gelatin, all kinds of seasonings, as well as flavor enhancers. However, it is best to refrain from using such concentrates - when cooking jellied meat, exclusively natural products should be used. Do not be lazy, and the dish will surely please you with its wonderful aroma and delicate taste! Moreover, useful cod in itself is worthy of a beautiful, festive decoration.
The beautiful and amazingly delicious aspic made of cod with gelatin, prepared according to this recipe, will certainly become the decoration of any banquet or simple family dinner.
Essential Products
To make jellied meat you will need:
- 2 kg of cod;
- 15 g of gelatin;
- large onion;
- 1 or 2 carrots, depending on size;
- a few cloves of garlic;
- a couple of celery stalks;
- a small bunch of parsley or dill;
- peppercorns, bay leaves, coriander and other spices to your taste.
Cooking basics
As already mentioned, the main secret of delicious jelly lies in the fragrant and rich broth. Even the simplest fish will become a worthy delicacy, if the jelly has a pleasant texture - it does not melt and does not resemble rubber, supplemented with spices, vegetables and moderately salted. And if the fish used is already quite nutritious and fatty, then it will be good in any form, and the cooking process brings real pleasure.
First of all, cut the carcass, clean it of scales and gills, rinse in cold water. To fit the fish in a pan, you can cut it into pieces, add the tail and head to the soup. Dip the chopped carcass into boiling water along with celery stalks, onion, garlic, carrots and spices. Salting is best at the end of cooking. Keep in mind that the amount of salt should be greater than in the usual broth. And all because after the ear turns into jelly, it often turns out to be tasteless due to the receding salt.
Cover the pan, bring it to a boil again, and then continue to cook in the open form for a couple more hours, until the liquid has evaporated twice. After the allotted time, the broth will darken significantly and acquire an alluring aroma. Now it can be salted, boiled again and removed from the heat.
Completion
If you want maximum transparent jelly, strain the broth several times through cheesecloth. Separate the boiled meat by fiber, separating from the seeds. Add chopped garlic to the fillet and mix. Dissolve gelatin in a still hot fish broth according to the instructions.
Arrange the fish on plates, adding bright patterns: slices of carrots or lemon, dill and parsley. Then fill it all up so that the broth completely covers both the fish and the decorations. Wait for the food to cool to room temperature and refrigerate it. Usually the filler completely hardens in just an hour. Jellied meat is served on the table along with cold salads and appetizers.