Fish aspic is a healthy dish enriched with phosphorus and amino acids (glycine, alanine, aspartic acids). All types of the main ingredient contain different amounts of collagen, and the higher it is, the better the broth will thicken, and the body will receive more protein. If the substance is not enough, then you should resort to gelatin. To keep the broth clear, cook it over low heat and constantly skim off the foam.
During the cooking process, it is better to avoid spices with strong odors, otherwise they will overwhelm the taste of the fish. Greens are added to the base at the very end, a few minutes before the end of cooking. Otherwise, the broth will take on a brownish-green hue and a grassy taste.
How to cook pike perch aspic (classic recipe)
Most often, the dish is prepared for the New Year holidays, but it can be served for any other celebration.
You will need:
- 1 pike perch
- 1 carrot
- 1 head – onion
- 2 pcs. – bay leaves
- 1 lemon
- 1 jar – olives
- 2 tablespoons – gelatin
- Salt and pepper - to taste
How to cook:
1. Onions and carrots must be peeled and placed in a saucepan. Vegetables are poured with 1 liter of water. Cook over medium heat.
2. The scales of the pike perch are removed. The head and tail are cut off. Cut off the gills and wash the fish under cold water. The carcass is cut into portions. The fish is sent to the vegetables, pepper, salt, and bay leaf are added. Boil, remove foam.
3. Cook over low heat for about 20 minutes. Take out the heads and tails and cook for another 10 minutes. Now the broth needs to be strained.
4. Cold water is poured into gelatin. Let it swell. Lemon and olives are cut into thin rings.
5. The pike perch is dismantled into pieces. The bones are removed from the sirloin. Gelatin is combined with the decoction. Stir.
6. Pike perch fillet is placed in a mold. Lemons, olives, parsley, and carrot flowers are also laid out. Everything is poured with broth and sent to the cold until completely solidified.
Calorie content per 100 g. – 79 kcal
Bon appetit!
Preparation of pollock aspic
Often, to prepare this dish for the holiday table, they try to buy expensive varieties of fish: pike perch, salmon, trout, sturgeon. But without fear, it can be easily and inexpensively made from pollock, and the taste will definitely not deteriorate, because the meat of the fish is practically boneless, white, very tender with a pleasant texture.
Ingredients:
- pollock carcasses – 0.7 kg;
- carrots – 1 pc.;
- onions – 1 pc.;
- parsley – 7 sprigs;
- bay leaf – 2 pcs.;
- gelatin – 10 g;
- water – 0.7 l;
- salt and pepper - to taste.
Preparation:
Prepare all products according to the list. Wash the fish thoroughly, remove the black film inside the belly, fins and cut into small pieces. Chop carrots and onions into large pieces and place in a saucepan. Add fresh herbs, salt, pepper and bay leaf, as well as pollock.
Pour in water and bring the mixture to a boil. Then turn the heat to low and cook for 20 minutes with the lid ajar, constantly skimming off the foam. When the time is up, remove the fish to a plate and strain the broth. Pour a small amount of cold water over the gelatin and let it stand for 15 minutes.
Then pour it into the strained broth, stir vigorously until it is completely dissolved. Fillet the fish, remove the bones and place on plates. Top with thin slices of boiled carrots, fresh herb leaves and fill with broth. Place the dish in the refrigerator until it hardens, then serve.
Pike perch jellied with gelatin and canned peas
Jellied pike perch according to this recipe is an incredibly tasty dish. Yes, it’s not very easy to prepare, but the result exceeds all expectations.
You will need:
- 2 pcs. - small fish
- 20 grams – gelatin
- 600 milliliters – water
- Salt - to taste
- 6-7 mugs – boiled carrots
- 2-3 slices – lemon
- 2-3 pcs. – boiled quail eggs
- Canned peas - to taste
- Parsley - to taste
How to cook:
1. You need to clean the pike perch, fillet it, then cut it into small pieces. There should be no bones left in it.
2. The ridges with tails are poured with cold water, put on fire, and brought to a boil. Salt and cook the broth over low heat. Then filter through a sieve.
3. Boil pike perch fillet in broth for 15 minutes. The fish is taken out and cooled.
4. Gelatin is poured with 100 milliliters of cool water. Leave to swell. The swollen gelatin is poured with fish broth. They put it on fire. Heat, stirring, but do not boil. The gelatin should dissolve.
5. Place slices of boiled carrots, peas, parsley, slices of boiled eggs and lemon slices into a silicone mold. Boiled fish fillet is placed on top.
6. Pour some of the cooled broth over the ingredients. Place in the refrigerator. The aspic will cool down a little. After this, pour the broth over the dish again and put it in the refrigerator until it cools completely. The aspic is removed from the mold and served to the festive table.
Calorie content per 100 g. – 45 kcal
Bon appetit!
Pike perch jellied without gelatin: a simple step-by-step recipe
But what if you want to prepare pike perch aspic without gelatin and are worried that the fish will not harden? The secret is very simple: there is enough natural gelling substance in the head and spine of the fish.
Therefore, you need to cook a strong fish broth from pike perch - definitely with the head and spinal bone, and then you won’t need gelatin. But if you only have pike perch fillet, be prepared for the broth not to solidify.
To prepare jellied pike perch without gelatin, you can take fish heads and tails of other river fish (pike, carp, carp). Sea fish is not suitable for this aspic.
- pike perch carcass with head and tail - 1.5-2 kg;
- additionally fish ridges, tails and heads of other river fish: cupid, bream, carp;
- water - 2 liters;
- carrots - 1-2 pcs.;
- celery root - 1 pc. ;
- parsley root - to taste;
- onions - 1-2 pcs.;
- bay leaf - to taste;
- parsley and celery for decoration;
- salt and spices - to taste.
Step 1. Thoroughly wash and clean the fish carcass, remove the fins, tail, head, from which we must cut out the gills. We don’t throw away everything except the gills.
Place the tails, fins, heads and ridges of pike perch and other fish in a saucepan and fill with water. Bring the contents of the pan to a boil and then periodically remove the resulting foam during the cooking process.
Step 2. Peel the vegetables and roots, chop them coarsely or grate them and fry them in a frying pan without adding oil. Now add the fried carrots, onions, celery roots and parsley to the pan with the fish by-products. We turn the heat to minimum, lightly salt and pepper the broth and cook it for 1.5-2 hours.
Step 3. By the time all the gelling substances from the fish ridges and heads have boiled down and the broth has reduced in volume, remove the broth from the stove.
We take cheesecloth or a sieve and strain the broth, and throw away the onions, roots, bones, ridges and heads of the fish. Leave the carrots for decoration.
Step 4. Add bay leaf, spices and salt to our rich fish broth (by then its volume will have reduced by half) to taste, and put the pan on the fire again. When the broth boils, add the chopped pike perch fillet and simmer for no more than 20 minutes.
We invite you to familiarize yourself with: Catching pike perch on a balance beam in winter (video)
Step 5. Remove the pan from the heat and let it cool slightly. Remove the fish from the broth, place it in a dish for aspic or in portioned forms and decorate.
Here we give full scope to imagination and creativity: carrot slices, eggs (chicken or quail), lemon, olives and fresh herbs. A special chic option is to decorate the pike perch aspic with red caviar (as in the photo).
Step 6. Strain the broth again (you can also lighten it with egg white) and pour it over the prepared fish. For the pike perch aspic without gelatin to completely harden, it will take a day in the cold.
Jellied fish from pike perch, carp, trout without gelatin
If you prepare this dish for the holiday table, it will surely become your favorite. It's not at all difficult to prepare.
You will need:
- 1 kilogram – carp
- 300 grams – trout
- 300 grams – pike perch (ridges)
- 1 carrot
- 1 head – onion
- 150 grams – celery root
- 2 heads – garlic
- 50 grams – parsley and dill
- Mixed peppers - to taste
- Salt - to taste
- 1 PC. – boiled egg
How to cook:
1. You need to prepare the fish. It is cleared of scales. Place the pieces of fish in a saucepan with cold water and bring to a boil. After boiling, remove the foam.
2. Add whole peeled vegetables - carrots, onions, celery root, peeled garlic cloves, fresh herb stalks. Cook the broth over low heat for 3 hours. Strain through a sieve.
3. Place the pan with the broth over high heat. Add salt and pepper to taste. Bring the broth to a boil, remove from heat.
4. The fish fillet is separated from the bones. Place the boiled fish in deep plates. Add slices of boiled egg.
5. Pour the broth over the ingredients and leave the fish jellied meat to harden in the refrigerator for 6 hours.
Bon appetit!
Cod aspic
The peculiarity of this dish is that it always turns out tasty and cooks quite quickly. But it should be done slowly, so that there is time for the gelatin to harden. The fish is suitable either fresh or frozen, the main thing is that it is of good quality. Cod is a delicacy, so the attitude towards it should be appropriate.
Ingredients:
- fish – 2 kg;
- onions – 2 pcs.;
- carrots – 3 pcs.;
- chicken eggs – 3 pcs.;
- gelatin – 15 g;
- bay leaf – 2 pcs.;
- black pepper and salt - to taste;
- lemon slices – 5 pcs.
Preparation:
If you purchased cod that is not live, then defrost it, then peel and gut it. Cut into large pieces and leave the head, if there was one, just be sure to remove the gills first. Place peeled onions and carrots in a cooking container, then pieces of fish. Place the mixture on the fire and bring it to a boil, skimming off the foam.
At the same time, hard-boil chicken eggs, cool and peel them. When the broth boils, reduce the flame and add salt, spices, herbs. After this, cook the fish for 15 minutes. When the time is up, remove the cod and strain the broth into a separate container through cheesecloth.
Dilute the gelling component in cold water and leave for 10 minutes. Then pour it into the warm liquid, stir vigorously until completely dissolved. After this, let the broth sit for about 20 minutes. During this time, disassemble the fish, remove the skin and bones, cut the carrots into cubes. Also chop eggs into slices and lemon into thin slices.
Place a few pieces of chicken fillet into each prepared serving plate, sprinkle them with carrot cubes, and place an egg slice in the upper corner of the container. You can add a sprig of green parsley and a slice of lemon nearby. When the presentation is complete, pour in the broth and place the dish in the refrigerator to set.
Jellied pike perch with mayonnaise
This dish is quite unusual. However, its taste is remembered for a long time.
You will need:
- 700 grams – pike perch
- 70 grams – white bread
- 3 tablespoons – mayonnaise
- 30 grams – gelatin
- 2 cloves – garlic
- 1 onion
- 1 root – parsley
- 1 carrot
- Olives - to taste
- Parsley - to taste
- Salt and pepper - to taste
- 2 tablespoons – milk,
- 2 tablespoons – vegetable oil
How to cook:
1. First you need to prepare clear jelly and jelly with mayonnaise. Gelatin is soaked in cold boiled water. The fish broth is filtered. Add gelatin, stirring, bring to a boil, cool. Some of the yushka is mixed with mayonnaise. The rest of the jelly is left transparent.
2. The fish meat is separated from the bones. White bread is soaked in milk. Onions are fried in vegetable oil. All products are combined and passed through a meat grinder 2 times. It is advisable to use a grill with small holes. Add salt, pepper to taste, finely chopped garlic to this mass and beat well.
3. Next, spread the prepared mass onto foil or plastic film greased with vegetable oil. Roll it up and tie it with strong thread. Boil in salted water with onions and parsley for 2 hours. Cool without removing from the broth.
4. Pour some of the transparent jelly onto a dish and place a roll cut into round pieces into it. Fill halfway with transparent jelly.
5. Next add jelly with mayonnaise. The outline of the roll pieces should be slightly visible. The prepared roll is cooled. Cut into portions. Decorate with chopped parsley, carrots, olives. Pour clear jelly on top and put the dish in the refrigerator for several hours.
Calorie content per 100 g. – 52 kcal
Bon appetit!
Jellied pike perch and blackcurrant juice
This recipe will be useful for those who have practically no free time to cook. The dish is appetizing, satisfying and healthy.
You will need:
- 1 PC. - pike perch carcass
- 1 head – onion
- 1 carrot
- 0.5 cups blackcurrant juice
- 0.5 cups – cream
- A pinch of salt
How to cook:
1. The pike perch needs to be cut. Separate the fillet from the bones. Cold water is poured over the tail, head, and bones. After boiling, remove the foam. Add carrots and onions. Reduce heat, cook for 15 minutes.
2. Discard the bones with a slotted spoon and add the fillet. Cook until done. Take out the fillet. Take it apart by kneading it with a fork. Cream and currant juice are poured into the cooled broth and filtered.
3. The fillets are laid out in molds and filled with fish broth 0.5 fingers above the fillet. All that remains is to put it in a cold place overnight. When serving, you can decorate with berries.
Bon appetit!
jellied pike perch with salmon
Recipe for jellied pike perch with salmon
Despite the fact that this dish cannot be called economical, it looks beautiful and brings great benefits to the body.
You will need:
- 1 pike perch
- 6 pcs. – salmon steaks
- 30 grams – gelatin
- Salt, spices - to taste
- 1 carrot
- 1 head – onion
- Greens - to taste
How to cook:
1. The pike perch must be cleaned and all bones removed from the fillet. The fillet is beaten, salted, and pieces of salmon should be laid out lengthwise.
2. The ingredients are rolled into a roll. The same is done with the second half of the fish. The roll is wrapped in cling film. Boil until done.
3. Broth is made from the head with ridges. Add carrots and onions. Yushka is filtered and cooled. Add gelatin dissolved in the broth.
4. The roll is first cooled at room temperature, then placed in the refrigerator for a couple of hours. They cut it, pour it with strained fish broth, decorate it, and after hardening, serve it to the table.
Calorie content per 100 g. – 59 kcal
Bon appetit!
Other preparation and filling options
Thanks to my simple recipe, you learned how to cook pike perch aspic, but you can prepare this dish in a different way. For example, using the same principle, you can make chicken jellied with gelatin, and if you can’t imagine your life without meat, then you will definitely like meat jellied.
I consider pork tongue jellied to be a special culinary delight and a very festive dish, but if you don’t eat pork for some reason, then try making beef tongue jellied.
I am sure that you will have your own special version of preparing aspic, so I look forward to your feedback and recommendations in the comments.
