March 13, 2012 category: Recipes comments:
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One of the traditional holiday dishes prepared for special occasions is jellied fish. They strive not only to cook it deliciously, but also to decorate and serve it beautifully, because it is often the central appetizer. Not all housewives undertake the preparation of jellied fish. Probably, not valuing their skills too highly and being afraid to hear from tipsy guests the now catchphrase: “What a disgusting thing this jellied fish of yours is!” But you can choose a time and try to prepare this magnificent appetizer “for testing” to make sure for yourself that everything works out and correct minor shortcomings next time.
Before sharing the recipes, we want to give some important recommendations. Choose meaty fish without small bones for jellied fish. Bony river fish is not suitable for jellied fish; it is better to make pike cutlets from it or simply fry it. The best varieties of fish are pike perch, wolffish, burbot, halibut, hake and, of course, salmon. Small fish can be simply cut into pieces or cooked whole, and large fish can be filleted. On very thick fish skin, you need to make cuts before cooking so that it does not burst or become deformed. If you cook the fish whole, you can make a cut along the back.
Jellied fish with cucumber
Jellied recipe: one kilo fish, pickled cucumber, carrot, onion, lemon, 2 tablespoons of gelatin, parsley.
Seasonings: parsley root, 2 bay leaves, 8-10 allspice peas, 3-4 cloves.
To prepare jellied fish, fillet the carcass and cut into portions.
Cut the cucumber, carrots, lemon into thin slices, peel the onion.
Pour the remaining bones, fins, tail, head (without gills) after cutting the fish into a saucepan with 1.5 liters of salted water; cook for 15 minutes.
Add seasonings, chopped carrots and onions. Cook the broth for another 15 minutes.
Place the fish prepared for aspic into the broth. Boil it until done.
Remove the portions of fish for jellied meat from the pan and place them in a form for aspic. Strain the broth. Prepare jelly from gelatin and fish broth.
Garnish servings of fish with slices of carrots, sprigs of parsley, slices of lemon and cucumber.
Pour the jelly one centimeter above the fish pieces. Cool the composition.
Mayonnaise is served with fish aspic with seasonings and cucumbers.
How to cook “Jellied fish with gelatin”
Let's prepare all the ingredients and peel the carrots. We clean the pike of scales, remove the head, fins, and all the insides. Let's rinse thoroughly.
Place the pike in a large saucepan and fill it with cold water (about 1.5 liters), add bay leaf, pepper, and carrots. Salt everything and cook over medium heat for about 20-25 minutes.
Select fish and cool. Cut it into small pieces, remove the belly and bones.
Strain the fish broth. Add 2 tablespoons of gelatin to 1 liter, heat and stir. Let it swell, then strain again.
Place the fish in a deep dish, add ingredients for decoration and pour in the broth. Place in a cold place and let it harden completely. Bon appetit!
Jellied fish with carrots
Jellied meat recipe: one kilogram fish, one carrot, parsley root, leek stalk, 2 onions, 5-6 allspice peas, 2-3 bay leaves, 2 tablespoons of gelatin; parsley.
Typically, fish jellied fish is cooked from the remaining flesh of fish, which is not very suitable for preparing other dishes.
You can cook jellied meat from the heads of large fish or from small fish, removing the bones from them. This jellied meat recipe uses a whole fish carcass.
Clean the fish, gut it, cut off the head, tail, and fins. Cut into portions.
Cook salted fish broth from fish waste, vegetables, roots, and seasonings.
Boil the pieces of fish cooked into jellied meat in the strained broth.
Chop the boiled carrots.
Remove the bones and skin from the boiled fish and place the pulp in a jellied dish. Add carrots.
Strain the broth again and, mixing with dissolved gelatin, prepare jelly for the jellied meat. Pour it over the fish.
Garnish the cooled fish and carrot jellied meat with parsley and serve with grated horseradish.
Jellied fish in double broth
Jellied recipe: half a kilogram of small fish, 800-900 grams of large fish, carrots, onions, pickled cucumbers, 6-8 allspice peas, half a lemon, 2-3 bay leaves, 1.5 tablespoons of gelatin; sprigs of parsley.
To prepare double broth, gut small fish, rinse, wrap in gauze, and boil in a saucepan with 1.5 liters of salted water. Remove the package with small fish.
Cut large fish into portions. Chop the onion. Cut the cucumber into circles.
Add onions, carrots, peppers, bay leaves, and portions prepared for jellied fish into the prepared broth. Boil the broth until the fish is ready.
Remove carrots and cooked fish from the broth. Cut carrots into circles.
Place portions of boiled fish in aspic molds. Place lemon slices, cucumber, carrot, and parsley leaves on top.
Strain the fish broth and prepare the jelly.
Pour jelly into the molds in two or three additions. Cool the fish aspic in double broth in the refrigerator.
Jellied salmon with almonds and raisins
- salmon (fillet) - 500 g;
- roasted almonds - a handful;
- raisins (large, black) - a handful;
- quail eggs - 5 pcs.;
- carrots - 1 pc.;
- bay leaf - 1 pc.;
- cloves - 1 pc.;
- black peppercorns - 5 pcs.;
- salt - to taste;
- instant gelatin - 20 g;
- water - 1 liter;
- sprigs of fresh dill (parsley);
- dish for aspic d=25 cm.
Wash the fish fillet, dry it, cut into large pieces. Peel the carrots and cut into ribbons using a vegetable cutter. Pour water into a saucepan, let it boil, add bay leaf, cloves, black peppercorns, salt to taste, and carrot strips. Boil the carrots for 5-7 minutes and carefully remove from the pan, otherwise they will boil and you will not be able to wrap beautiful spirals.
After removing the carrots, put pieces of fish into the broth, let it boil, cook for 10 minutes. Cook over low heat so that the broth does not become cloudy. Taste the broth and add more salt if necessary. Strain the fish broth, cool, add instant gelatin, put on low heat, heat to 60 degrees, stirring constantly. Do not bring to a boil!
Pour boiling water over almonds and raisins for ten minutes, strain, and dry with a paper towel. Boil quail eggs, peel and cut in half. In a dish for aspic, place pieces of fish, ribbons of carrots wrapped in a spiral, halves of quail eggs, scatter almonds and raisins over the form, garnish with sprigs of dill, pour in warm gelled broth and put in the refrigerator to set.
Whole fish aspic
Jellied recipe: one and a half kilogram fish, onion, carrot, 3 boiled eggs, 2-3 bay leaves, 5-6 peppercorns, a third of a glass of green peas, 2 sprigs of parsley, 1.5 tablespoons of gelatin.
Clean the fish carcass, gut it, leaving the head and tail; cut along the back.
Place the whole fish in a wide pan; the carcass of pike perch or pike can be bent into a ring. Add vegetables, spices, salt. Fill the aspic mixture with water to the top of the fish and bring to a boil.
Boil the fish until tender, cool in the broth, and carefully remove from the broth as a whole.
For information on how to boil and remove boiled fish from a pan, read the material on the page at the link Transferring boiled pike in its entirety
Strain the broth and boil. Make jelly from gelatin and broth.
Cool a thin layer of poured jelly in the jellied mold.
Place the whole fish on the jelly, decorate the aspic with quartered eggs, carrot stars, green peas, and parsley leaves.
Pour the remaining jelly into the mold. Place the whole fish aspic to cool.
Whole jellied fish
Cut the gutted fish along the back and boil until tender in salted water with carrots, onions, bay leaves and black peppercorns. Be careful not to overcook the slave. Wait until the broth has cooled, remove the fish from it and put it back on the fire. Cook until it has reduced by a third.
Strain the fish broth through gauze folded several times and boil again. Reduce heat to low and pour gelatin dissolved in warm water into the pan, stirring constantly, and immediately remove from heat. The amount of gelatin depends on the volume of broth: 1 tbsp. for 4 glasses.
Pour a little broth into the bottom of the salad bowls, cool until solidified, and then place pieces of fish and decorations cut from vegetables and eggs on the jelly. Add broth and completely cool the fish. You can serve it directly in salad bowls or by turning it over onto a flat dish.
Svetlana Nekrasova especially for
Jellied fish in wine jelly
Jellied recipe: half a kilogram of fish fillet, a glass of dry white wine, a tablespoon of gelatin, lemon, 4-5 olives, 5-6 allspice peas; parsley.
Cut the fish fillet into portions and place in a pan. Add half a liter of water, a quarter glass of wine, salt, pepper; Boil until done.
Cut the lemon into halves.
Cool the boiled fish in the wine broth and transfer to the aspic form.
Make wine jelly from gelatin, leftover wine, and strained fish broth.
Pour the resulting mixture over the fish, garnish with lemon slices and herbs. Cool.
Jellied fish in wine jelly is ready to serve.
Jellied fish heads
Jellied meat recipe: a kilogram of large fish heads, parsley root, a teaspoon of ground cinnamon, carrots, one onion, 3-4 cloves of garlic, a tablespoon of gelatin, 6-8 crushed black peppercorns, 2-3 bay leaves.
Cut parsley root, carrots, and onions into slices.
Cut fish heads (without gills) into pieces, rinse, add 1.5 liters of water, and cook for 2 hours.
Add parsley and vegetables. Boil the broth for another half hour. At the end of cooking, add salt and spices.
Place the fish heads boiled for jellied meat on a cutting board, separate the flesh and cartilage from the bones. Discard the head bones. Strain the broth for jellied meat.
Place the cartilage into the strained broth and cook until soft.
Dissolve gelatin in a glass of fish broth.
Chop the flesh from the fish heads and cartilage and place in the broth. Add vegetables, pour in swollen gelatin.
Bring the jelly with the contents of the fish jellied meat to a boil, add finely chopped garlic, pour the mixture into molds, and cool.
Cut the frozen fish head jellied meat into portions and place in a dish. Serve the jellied meat with mashed horseradish and mustard.
Fish aspic with vegetables
Jellied recipe: 800-900 gram fish, 3 bay leaves, 5 crushed allspice peas, 2 tablespoons of gelatin.
Vegetables: 2 onions, beets, carrots.
Clean the fish, cut off the head and tail. Cut the carcass into portions.
Beets, carrots, onions - in shares.
Place the vegetables, head and tail of the fish in a saucepan, pour in 1.5 liters of water. Add salt, pepper, bay leaf. Cook the broth with vegetables and fish waste for 40-50 minutes.
Add pieces of fish cooked in aspic, cook the broth until the fish portions are ready.
Place the fish pieces into aspic molds. Cut the vegetables into shapes and decorate the dish.
Strain the broth and prepare the jelly.
Lighten the jelly and pour it into molds. Cool the fish aspic with vegetables.
Jellied seafood "aquarium"
Ingredients for 4 servings:
- pike perch - 500 g;
- octopus in brine;
- sea cocktail in brine;
- carrots - 1 pc.;
- onion - 1 pc.;
- bay leaf - 1 pc.;
- black peppercorns - 5–7 pcs.;
- salt - to taste;
- instant gelatin - 20 g;
- Red caviar;
- fresh dill;
- boiled quail eggs.
Wash the pike perch, peel it, cut it into small pieces, put it in a pan and add water so that it just covers the fish. Place the pan on the fire, bring to a boil over low heat, simmer for 5 minutes over low heat, remove the fish, drain all the broth.
Place carrots and onions in a clean saucepan, pour in 1.5 liters of water, and bring to a boil. Add pieces of fish, peppercorns, bay leaf, and salt to the pan. Cook over very low heat so that the broth does not boil too much and turns out transparent. Boil the fish for about ten minutes, remove from the pan, separate from the bones, and fillet.
Strain 1 liter of broth and cool. Pour instant gelatin into the broth, put on low heat, heat to 60 degrees, stirring constantly. Do not bring to a boil!
Place pieces of fish, carrots, half a quail egg, dill on the bottom of serving glasses and pour in gelled broth so that the fish is covered by 2-3 mm on top. Place the glasses in the refrigerator to harden. Then place octopus, squid, shrimp, red caviar on the frozen jelly and put it back in the refrigerator to harden. In order to get the “aquarium effect” in the glass, you can pour the broth with the ingredients in 2-3 layers.
Serve in glasses decorated with herbs, lemon slices and red caviar.
Jellied fish fillet
Jellied recipe: 600-700 g fish fillet, boiled egg, carrot, onion, lemon, half a glass of canned peas, 1.5 tablespoons of gelatin, a bunch of various greens, 8 allspice peas.
Cut the fish fillet into pieces and place in the pan. Add onions, carrots, half the greens. Add salt to the mixture, add a liter of water, and bring to a boil. Cook for 20 minutes.
Remove the boiled fish fillet and carrots from the pan.
Strain the fish broth, add the swollen gelatin to 2/3 cup of the broth. Heat the jelly to a boil, stirring, cool, strain.
Place pieces of fish fillet, egg slices, carrot mugs, and half of green peas in a dish. Fill the dish with broth.
Garnish the aspic with green peas, lemon slices, and remaining herbs. Cool the composition.
Serve mustard and mayonnaise sauce with the fish fillet aspic.
Jellied from pelengas
Cut 1 kg of peeled pelengas into pieces, one onion and one carrot into thin circles. Place vegetables first on the bottom of the pan, then fish, add cold water, lightly covering the fish, bring to a boil and cook for 40 minutes, avoiding strong boiling. 10 minutes before the end of cooking, add salt and seasonings. Place the boiled fish beautifully on a platter, garnish with herbs, egg white flowers, and lemon slices. Strain the broth and carefully pour over the fish. Jellied fish prepared in this way does not require the addition of gelatin and hardens in a cool place without it.
Fish aspic with green peas
Jellied recipe: one kilogram fish, onion, carrot, boiled egg, parsley root, 2 tablespoons of gelatin, half a glass of green peas, 3 bay leaves, 7-8 peppercorns; sprigs of parsley.
Clean the fish and fillet it.
Pour gelatin into 2/3 cup of water. Wash and sort green peas.
Place fish waste in a saucepan, add 1.5 liters of water, and bring to a boil.
Add vegetables, root, pepper, bay leaf, salt. Cook the broth for 50-60 minutes.
Remove waste from the pan, add pieces of fish prepared for jellied fish. Boil the fish until cooked, remove from the pan, and transfer to molds. Place green peas along the edge.
Make jelly from the strained broth and gelatin. Pour some of the jelly into the molds with the fish, cool the aspic.
Place slices of roots, mugs of carrots, and eggs in the fish aspic. Garnish with green peas and parsley sprigs. Pour in the remaining jelly.
Cool the fish aspic with green peas and serve with mustard dressing.
Fish aspic - recipe with gelatin (step by step)
I made my aspic from mackerel tuna. It is also called mackerel tuna. He really looks like this fish. All representatives of this family have very tasty meat. It fits perfectly: no need to peel, a lot of meat, minimal bones, and doesn’t fall apart when cooked.
You will need:
- Fish carcass – 750 gr.
- Carrots - a couple.
- Quail eggs – 18 pcs. (or 4 chicken equivalents).
- Gelatin – 25 gr.
- Parsley, peppercorns, salt.
Spices for broth:
- Bulb.
- Bay leaf – 3 pcs.
- Dill, parsley - a couple of sprigs.
- One celery stalk.
- Water – 1.5 liters.
- Peppercorns – 10 pcs.
Step-by-step preparation:
Thaw the carcass. Do this naturally by placing it on the refrigerator shelf. Separate, if available, the head. Trim the fins. Divide into pieces 2-2.5 centimeters thick.
Place in a large saucepan and add the seasonings from the recipe list intended for cooking the broth.
Bring to a boil over medium heat. Reduce heat and cook for a quarter of an hour. Remove the scale and cook again for 15 minutes under the lid.
Remove the fish, strain the broth by folding the cheesecloth in three.
Dissolve the gelatin by splashing in a little broth. Read the instructions on the package carefully; each manufacturer has different proportions of liquid and crystals.
Remove the bones from the cooked mackerel and remove the skin. Place into serving bowls.
Boil the eggs. Divide in half. Cut the chicken eggs into 4-8 pieces. Place on a plate with the fish.
Chop the boiled carrots into cubes and distribute between the egg slices. Place parsley on top.
Carefully, without disturbing the structure, pour in the broth. Sprinkle with ground pepper.
Place the plates in the refrigerator for 8-10 hours.
Stuffed fish aspic
Jellied recipe: one and a half kilogram fish, 4 onions, 2 eggs, 2 cloves of garlic, 2 slices of bread, a third of a glass of milk, 1.5 tablespoons of vegetable oil and gelatin; 3 carrots, 8-10 peppercorns, 2 bay leaves.
Clean the fish carcass, gut it, wash it, cut into portions. Cut out cavities from pieces of fish between the skin and vertebral bones.
Peel, chop and fry 2 onions in oil.
Pass the cut out fish flesh, bread soaked in milk, and fried onions through a meat grinder. Add egg, salt. Mix the minced meat.
Stuff the fish pieces with the filling and soak in the second beaten egg.
Place the remaining onions and carrots cut into rings into the pan. Place the cooked fish, head (without gills), and tail into the aspic.
Pour water over the stuffed fish, add pepper, bay leaves, and salt. Cook for about an hour, cool in the broth. Place the cooled stuffed fish as a whole carcass on a platter.
Make jelly from the strained broth and gelatin.
Decorate the aspic with vegetables, pour in the jelly, and let the mixture cool.
Serve stuffed jellied fish with mustard and horseradish.
River fish aspic
Jellied recipe: one kilogram river fish, carrot, onion, lemon, parsley root, boiled egg, 2 tablespoons of gelatin, 2-3 bay leaves, 6-8 allspice peas; parsley.
For aspic, it is better to use large river fish with a small number of small bones. After cutting a kilogram carcass (pike, pike perch, perch), you get 600-700 grams of fillet.
Cut river fish fillet into aspic into narrow pieces.
Place the tail, fish head, parsley root, vegetables, peppercorns, and salt into the pan. Pour in 1.5 liters of water. Cook the broth for 1.5 hours. Remove the fish waste and strain the broth.
Add river fish fillets and bay leaves to the broth.
Cook the broth until the fish is cooked. Remove the fillet from the broth, place on a baking sheet, and cool.
Strain the fish broth. Dissolve gelatin in 2/3 cup of broth. Make jelly from fish broth and swollen gelatin.
Decorate the fish pieces with slices of egg, carrot, and lemon. Pour in the jelly in two batches and cool the aspic.
Serve mustard and horseradish with the river fish aspic.
Best red fish aspic
I offer a festive variation of salmon aspic with shrimp. What is important is that despite its sophistication, it is quite simple to prepare.
You will need:
- Salmon – kilogram.
- Water – 1.5 liters.
- Green peas (can be frozen) – 50 gr.
- Shrimp – 12-15 pcs.
- Gelatin – 30 gr. (3 sachets).
- Seasonings, herbs.
How to do:
- Cut the large piece into smaller pieces without removing the bones or skin of the fish. Fill with cold water and place on the stove.
- After boiling, put bay leaf, peppercorns, sprigs of dill, and parsley into the pan. Reduce heat and add salt. Cook with a quiet gurgling sound for 1-1.5 hours.
- At the same time, cook the shrimp, adding a little spice, and peel. Don't forget that seafood cooks incredibly quickly, 2-3 minutes, and you can pull it out.
- At the same time, pour boiling water over the frozen peas.
- Carefully remove the fish, disassemble it into pieces that will fall into the aspic.
- Strain the broth (conscientiously, through three layers of gauze), add gelatin, stir until dissolved.
- Place peas and shrimp on the bottom of the jellied dish. Slowly pour in the broth, covering the ingredients. Place it on the refrigerator shelf.
- After the first layer has hardened, take out the mold and place the fish pieces on top. Pour in the remaining broth and return to the cold.
Jellied fish with garnish
One kilogram fish, onion, carrot, bay leaf, 8 black peppercorns.
For garnish: 6 eggs, 10 pickled gherkins, 2 cups canned porcini mushrooms.
For jelly for jellied fish: half a liter of fish broth, 2 tablespoons of gelatin.
Cut the cucumbers into cubes, boiled eggs, and chop the mushrooms into pieces. Mix the side dish.
Clean the fish in aspic, gut it, fillet it, and cut it into portions.
Place fish waste in a saucepan and add 6 cups of water. Add onion, carrots, bay leaves, crushed pepper, salt. Cook the broth for 2 hours.
Boil the cooked fish in the broth. Remove the fillet and strain the broth; adding soaked gelatin, prepare jelly.
Pour the jelly into the mold in a thin layer and let it harden.
Place the fish cooked in aspic into a mold with frozen jelly, sprinkle the garnish on the fish.
Pour out the remaining jelly and remove the aspic to set.
White fish sauce goes well with jellied fish with a side dish.
Jellied tongue
- beef tongue - 1 pc.;
- carrots - 2 pcs.;
- onion - 1 pc.;
- celery root - 1 pc.;
- bay leaf - 1 pc.;
- black peppercorns - 8–10 pcs.;
- salt - to taste;
- instant gelatin - 20 g.
Rinse the tongue well, put it in a saucepan, add water, bring to a boil and cook for 30 minutes. Drain the water, put the tongue in a clean saucepan, add water, bring to a boil and cook over low heat for 2.5–3 hours (the broth should not boil, otherwise it will be cloudy). An hour before the end of cooking, add all the roots and spices (except salt) to the broth. Add salt 15 minutes before cooking.
Take out your tongue and immediately rinse it with cold water so that it can be cleaned better. Remove the skin from the tongue under running cold water.
Strain one liter of broth, cool to room temperature, pour instant gelatin into it, put on low heat, heat to 60 degrees, stirring constantly. Do not bring to a boil!
Cut the tongue into pieces, place in a dish, decorate as desired and pour in jelly broth at room temperature so that the entire tongue is under the broth, otherwise the unfilled edges may dry out until the next day. Place the aspic in the refrigerator until completely hardened.
Tip: if you don't like tongue broth, you can replace it with chicken or beef broth.
Bone fish aspic
Jellied recipe: kilogram of bony fish (bream, ide and others), onion, carrot, lemon, 2 eggs, 2 cloves of garlic, 2 tablespoons of gelatin; green onion feathers, parsley.
Cut out large bones from bony fish. Mince fish fillet with small bones, onion and garlic.
If, after scrolling, relatively long small bones are felt in the mass, mince the bony fish through the meat grinder again.
Add eggs, salt, spices. Mix the composition.
Form the minced meat into bars in the form of fish fillets, lower them on a slotted spoon into a liter of salted water, and boil them together with the carrots until tender.
Transfer the fish that has cooled in the broth into a jellied mold. Garnish with herbs, slices of carrots and lemon. Prepare and pour jelly.
Serve bony fish aspic with sauce.
New Year's aspic in the shape of a pig
A chic dish, quite suitable for the New Year's table 2021. Firstly, it looks cute - the shape of a cute pink pig. Secondly, cool, varied filling! All guests will remain full and satisfied. And they will ask for the recipe.
We will need:
- beef - 300 g;
- 300 g chicken breast;
- 300 g ham;
- carrots - 1 pc.;
- a handful of green olives;
- green peas - 100 g;
- corn - 100 g;
- gelatin - 2 tbsp. l.
For decoration:
- boiled sausage - 500 g;
- sweet peas - 2 pcs.;
- gelatin solution - 100 ml.
Cooking step by step:
Boil the beef and carrots until tender. Then cool completely. We take out the vegetables immediately, and leave the meat in the broth. Place the cooled piece and strain the broth. We also cook the breast. You won't need the chicken broth, save it for other uses.
While the meat is cooking, let's make gelatin. Pour the product with a small amount of beef broth and leave for 30 minutes to swell.
Cut the ham, carrots and meat into large slices/cubes. Combine the ingredients in a bowl for the filling. We add peas, corn and olives.
We prepare the form in which the aspic will harden. It is optimal to take a liter milk bottle and cut off the bottom. Heat the swollen gelatin in a water bath (do not bring to a boil!) and pour into the broth.
The amount of filling will not fit into the prepared bottle, so we divide the mass into 2-3 parts. We introduce a little filling into the contents of the future dish and proceed to laying it not very tightly. We place the mold vertically with the neck with the closed stopper down. For stability, place the bottle in a deep container.
Pour the broth with gelatin into the filled form until the very top. Place the dough in the refrigerator for several hours until it completely hardens.
We release the finished aspic from the bottle. Let's start the creative process. Now we need to turn the dish into a cute pig. First, cut the sausage into thin slices, which we will use to decorate the aspic. We use large pieces for the body.
And we leave the smaller slices for the face. From the leftovers we cut out ears, paws, and a tail. Before laying out, dip the pieces in a gelatin solution - this ensures fixation. We use toothpicks as additional fastening.
On a note! Bottle won't come off? Hold the mold over steam for a while or cut the container lengthwise.
Jellied fish with mayonnaise-jelly sauce
Jellied recipe: one kilo fish, half a carrot, half a glass of green peas, 4-5 boiled eggs, 2 glasses of mayonnaise-jelly sauce, greens.
Clean the fish, gut it, wash it, cut off the head and tail. Cut the carcass into portions.
Cut the gills from the head of the fish, boil the fish waste with carrots for an hour in a liter of salted water.
Remove the head and tail of the fish, cut the carrots into shapes.
Boil pieces of fish in strained fish broth until ready. Prepare mayonnaise-jelly sauce using the broth. Carefully remove bones from fish portions.
Scatter green peas at the bottom of the mold, arrange the pieces of fish cooked in aspic in a circle, stuff them with egg halves (see photo), pour jelly with mayonnaise.
Fill the gaps with carrot slices, decorate the jelly with herbs, and leave the fish aspic to cool.
Serve grated horseradish with the fish in aspic and mayonnaise sauce.
Jellied fish in double broth
Jellied recipe: half a kilo of small fish, river fish carcass (700-800g), boiled egg, 2 onions, carrots, 3-4 olives, 1.5 tablespoons of gelatin; sprigs of greenery.
Boil carrots, onions, ungutted, washed small fish tied in cheesecloth in 1.2 liters of salted water.
Boil the fish broth until the carrots are ready, then strain.
Cut large fish for aspic into portions, boil in the same broth with bay leaves and a second onion until tender.
Make jelly from double broth and gelatin. Cut the boiled carrots into circles.
Place the fish in the aspic form. Between the pieces of fish fillet, place carrot mugs and the whites of a chicken egg cut lengthwise (see photo).
Pour jelly into the mold. Decorate the aspic with chopped olives and dill.
Cool the fish in the double broth.
