Almost any holiday table includes aspic - from fish, meat, offal. Fish lovers prefer to make aspic from it. However, most cooks spend the whole carcass on this dish, throwing their heads out. It turns out, of course, delicious, but not very economical. One of the most affordable fish is silver carp. Its very name directly says which part of the body is most weighty. And throwing her pathetic and irrational. You can do much more interesting: to fry or bake the carcass itself, plus cook the aspic from the head of a silver carp. Believe me, it will turn out no less tasty and rich.
Secrets of Success
In fact, it is traditionally believed that the broth for fish jelly should be unclear and opaque. However, if you like transparent aspic, put carrots or onions in the pan during boiling. Moreover, they say that the best result is obtained using baked vegetable.
Jellied from the head of silver carp is cooked only in an open pan - so the broth will not be cloudy. At the same time, the fire should be minimized so that the contents of the pan only gurgle a little.
Jellied jelly
When preparing the aspic from the heads of silver carp, the first and main thing to do is to remove the gills from them. Otherwise, your dish will be bitter and have a not too pleasant smell. Then the base of the jelly is washed again; for greater richness of the head, it is better to cut lengthwise into two halves. They are folded into a pan and poured with water a centimeter above the heads. When the broth boils, the foam is removed from it, the onion with carrot is laid and salt is added. After half an hour, the carrot is taken out, and everything else remains to be cooked with added lavrushka and peas of pepper. How long it will take depends on the size of the fish. The signal that the filler from the head of the silver carp is ready is an easy passage of meat from the bones. The fire turns off, the broth cools, heads are removed from it and disassembled. The skin can be peeled off and cut into small pieces. The meat is laid out on plates, filled with broth, the finished dish is cleaned in a cool until solidified.
Jellied with wine
Jellied fish recipes may vary. The jellied head of a silver carp has a very interesting taste, during the preparation of which a pile of dry white wine is poured into the broth. This is done at the stage of laying heads, carrots and onions in water. After boiling, the broth is cooked for half an hour, then salted, seasoned and left on the fire for another quarter hour. While the aspic from the head of the silver carp is cooling, the heads are disassembled and laid out in bowls, and a teaspoon of gelatin, diluted in a pile of broth, is poured into the broth. The saucepan is slightly warmed up (stir the contents). It will remain strained fish broth pour the bowls and hide in the refrigerator. When the jellied from the heads of silver carp “grabs” a little, you can add decorations to the dishes: egg rings, mugs of carrots, greens, canned peas, etc.
Jellied from the head of a silver carp in a slow cooker
For its preparation, the initial operations are ordinary: the gills are cleaned, the heads are washed, folded into a bowl and filled with water. The device closes, and the extinguishing mode is set for an hour. A signal will sound - carrots and onions are put into the multicooker for another three quarters of an hour in the same mode. As time runs out - the contents of the bowl are salted and flavored with laurel. After 10 minutes, the unit turns off, the onion and lavrushka are thrown out, carrots are cut into circles, the heads are disassembled, and the strained broth is combined with the prepared gelatin. The fish laid out in containers is filled with broth, decorated to the best of imagination and hidden in the refrigerator. You are ready for the holiday!