It's easy and quick to prepare aspic. How to properly prepare aspic from different types of fish. From different types of meat

The jellied meat appeared completely by accident. People once noticed that if you cook meat broth for a very long time, it hardens in the cold. The French immediately appreciated the new snack, and gradually the dish took root in other countries. At first, jellied meat and jelly were different dishes. Jellied meat was prepared from pork or pork-beef broth with pieces of meat and poultry, and jelly was cooked exclusively from beef. Now this is practically the same dish, which is called jelly in the north and north-west of Russia and jellied meat in the southern and south-eastern regions. Jellied is a separate dish, since it is prepared differently from jellied meat and jelly. Let's talk about how to properly prepare jellied meat and aspic so that they turn out tasty, beautiful and appetizing.

How to cook jelly: choose meat and cook delicious broth

All housewives know how to properly prepare jellied meat from beef and pork so that it hardens well without gelatin - you need to take pork and beef legs, marrow bones, heads, tails, pig ears and parts of the carcass that are not suitable for other dishes. Suitable sinews, cartilage, bones, skin, muscles, chicken feet, wings, necks and heads, which, due to their high collagen content, make the meat broth sticky, viscous and jelly-like.

If you prepare jelly from chicken, it should not be store-bought, but homemade - not very meaty and bony. They gel rooster broth and game perfectly. In addition, pork knuckle, beef tenderloin, turkey and chicken can be added to the dish as a meat base. The meat should not be too fatty, as fat prevents the jellied meat from congealing.

Naturally, the meat products are of high quality and fresh. Legs, shanks, and paws are thoroughly washed, cleaned and soaked for at least one hour. After this, the legs are poured with cold water, brought to a boil, then drained and the pan with meat is filled with water again. This is done to make the broth clear and less greasy.

The ideal ratio of water and meat is 2:1, and the water should be cold - this will make the broth even tastier and more appetizing. As soon as the broth boils, reduce the heat to low and cook for 5–7 hours, in some cases up to 12 hours. The cooking time depends on the meat used, the required amount of jellied meat and the recipe. How long to cook is a significant question, because the longer it is cooked, the richer, thicker and richer the jelly will be. If the jellied meat does not freeze well, it means there was too much liquid or you added it to the pan during cooking. In this case, the jelly will have to be cooked or gelatin added.

How to cook beef, pork and chicken jellied meat: the following steps

2 hours before the end of cooking, add onion, carrots, celery root and parsley, and 40 minutes before the end of cooking - bay leaf, cloves, peppercorns, dill umbrellas and other spices. Or you can add spices along with the meat to make the jelly more flavorful. When peeling onions, sometimes leave the middle and bottom layer of skin on so that the broth is nice and golden.

Salt the jellied meat after the broth is ready, otherwise there is a high probability of over-salting the dish - the water constantly boils away. In addition, salt inhibits the gelling process. You need to salt the hot broth so that it seems slightly salted, otherwise it will turn out to be too bland when frozen. Add chopped garlic to the prepared broth and let the dish brew for about 20 minutes. After this, the meat is carefully separated from bones and cartilage, vegetables are removed from the broth, and the liquid is filtered. Some housewives add crushed cartilage to the meat to make the jelly denser and more satisfying.

The pieces of meat are placed in a large mold, filled with broth and left for some time at room temperature. You can pour the liquid into small portion molds - they look very impressive on the holiday table. Place pieces of carrots, slices of pickled cucumber, green leaves or half an egg on the bottom of the molds - the decoration will end up on top and will look very impressive.

It is better to cool and bring the dish to readiness on the middle shelf of the refrigerator, and the jelly usually hardens for the same amount of time as it took to cook. It is best to remove frozen fat from the finished jellied meat if you have not removed it before. Before serving the dish, the molds with the jelly are dipped in hot water for a few seconds and turned over onto a plate, and this savory appetizer is served with grated horseradish and spicy mustard.

How to properly prepare jellied meat with gelatin

Sometimes there is no time to cook according to all the rules, and beef and chicken jelly does not always release enough gelling substances, so many want to know how to proceed so that the dish still hardens. Gelatin comes to the rescue, which is made from the bones, tendons and hooves of cattle, so with the help of this unique product you can get delicious jellied meat with less time.

Per liter of liquid, usually take 30 g of gelatin, which is pre-soaked and then dissolved in a small amount of warm or cold broth after filtering. Pour the liquid into the pan in a thin stream and heat it slightly, without bringing it to a boil. In all other respects, the technology for preparing jellied meat does not differ from the classic recipe.

Clear broth - easy!

Never cook broth from frozen meat - it will turn out too cloudy, no amount of egg white will help. First, the meat and bones are thawed, washed well, and then boiled. The first water is drained for the same reason - so that the jellied meat turns out light and without impurities.

To obtain a clear broth, do not let it boil too much, do not stir it during the cooking process, and be sure to skim off the foam. The broth should be filtered well, as it often turns out cloudy due to the fact that it has not been sufficiently purified from all kinds of impurities. There is another secret to clear jellied meat - add a pinch of citric acid to the broth before it boils.

If preventive measures do not help, the strained broth is clarified with lemon juice (½ tsp) or egg white. For a liter of finished broth, one whipped egg white is enough, which is added to the broth, after which the liquid is thoroughly cleaned through several layers of gauze.

How to cook aspic from meat and fish

Jellied is a lighter version of jelly and jellied meat, since it is prepared from lean types of meat (beef, veal, tongue, chicken, turkey) and fish. Preparing aspic is simple and easy, and gelatin is used to set the broth.

Meat or poultry is boiled according to all the rules for preparing meat broth. Next, the dish is cooled, the meat is separated from the bones, disassembled into fibers or cut into pieces. The broth is filtered, and the gelatin is poured with water to swell - the proportions of broth and gelatin depend on the amount of meat. It is recommended to adhere to the ratio specified in the recipe. Gelatin is poured into the broth and heated, but do not boil, otherwise the aspic will not thicken.

For fish aspic, any types of fish are used, the most important thing is to carefully remove the bones so that there are no unpleasant surprises during the tasting process. And of course, aspic is unlikely to please the eye if instead of beautiful pieces it contains minced fish. Therefore, they usually use denser fish that does not fall apart during cooking - pollock, mackerel, pike, pink salmon and representatives of the salmon family. Fish heads, tails and fins are placed in the broth; they are what make it thick and rich, but it is better to remove the gills because of the bitterness. Boil fish broth with the addition of vegetables and spices, remove the bones, strain and add gelatin. Pieces of bright vegetables are laid out in a container for aspic and filled with liquid.

Recipe: jellied meat in a slow cooker

Rinse two pork legs and soak for 3 hours. Chop two chicken legs into pieces, place the meat in a slow cooker along with one peeled onion, half a head of garlic and peppercorns. Pour water to the maximum level and leave overnight in the “quenching” mode. In the morning, cool the broth and, having separated the meat from the bones, cut it into pieces, mash the garlic, return it to the broth and add salt. Fill the molds with meat, add broth, let it brew and put it in the refrigerator.

It is not difficult to understand how to prepare jelly from beef or pork legs, aspic from chicken, tongue and fish. These delicious dishes are very healthy due to their high collagen content. Take care of your family's health and prepare jelly not only for the holidays!

A classic appetizer for any table is fish aspic. All the cooking secrets are in our selection of the best recipes!

• Fish (pike perch, carp, sturgeon about 2.5-3 kg) - 1 piece
• Onion - 1 piece
• Allspice - 7 pcs
• Bay leaf - 3 pcs
• Chicken egg - 2 pcs
• Parsley
• Lemon - 1 piece
• Carrots - 1 pc.
• Gelatin - 1 tbsp. l.

Soak 1 tbsp. spoon of gelatin in ¾ cup of cold water.

Wash the fish, clean it, cut off the head, fins and tail. Remove the gills from the head.

Pour water over the head, fins and tail, add onion, pepper (6-7 peas), bay leaf (2-3) and salt, bring to a boil and cook for 3-4 minutes. I pour water over the eye to cover the fish.

Then add the pieces of fish, bring to a boil and cook for 15 minutes over low heat.

Then take the fish out and put it on a plate.

Strain the broth, add the swollen gelatin, put on the fire and bring to a boil. Then immediately remove from heat and let cool slightly.

Remove all bones from the fish and place the pieces on a plate.

Garnish with chopped boiled eggs, parsley, lemon and carrots. Let stand on the counter for a while (cool to room temperature).

Pour in broth with gelatin. Let stand on the counter for a while (cool to room temperature). Place in the refrigerator on the bottom shelf overnight. Cover the top with a plank.

Recipe 2: how to make fish aspic

Let's make aspic from the most suitable fish for this, in the presence of which no housewife will ever make aspic from another - this is pelengas.

• Pelengas or large mullet - 1 pc.
• Fish heads, tails, fins for broth
• Gelatin - 1 tbsp.
• Onion - 1 head
• Medium carrots - 1 pc.
• Black peppercorns - 5-7 pcs.
• A small bunch of dill and parsley (stems can be used)
• Bay leaf - 2 pcs.

Clean the fish, do not throw away the scales, collect in a separate bowl.

Take out the insides

scrape off the black film,

Rinse. Cut off the head and tail.

Cut into pieces 2.5 - 3 cm wide.

Place the scales from the cleaned fish in a sieve, rinse in several waters, until the last water is clear.

Place the scales in food gauze and tie them in a knot so that the scales do not fall out.

Wash the fish heads and tails prepared for the broth (the heads must be completely cleaned and freed from the gills), put them in a saucepan, and put a bundle of scales there. You can add the heads and tails of other fish if you still have them but don't last very long. Wash the onion, peel the carrots and add to the pan with the heads.

Pour 1-1.5 liters of water, bring to a boil, skim off the foam, reduce heat, add salt, black peppercorns and bay leaf. Cover with a lid and cook over low heat for 25-30 minutes, without letting it boil too much.

Prepare decorations.

Pour gelatin into 1 glass of cold boiled water and let it swell for 40-60 minutes.

If desired, if your broth is very cloudy, you can make a draw.

To be honest, we didn’t make a pull in this recipe. Our broth was light enough for aspic.

Strain the broth through a sieve. We will no longer need fish heads and tails.

For our fish, pour 0.5-0.7 liters of broth (depending on the size of the fish). Freeze the rest of the broth for future use.

Pour the strained broth into a saucepan, taste for salt, it should be a little saltier than regular soup. Bring the broth to a boil, put pieces of fish into it (by the way, you can fillet the fish by removing the bones and cut it into pieces, as you will see later, we remove the bones from boiled fish), cook for 5-6 minutes, removing the foam, do not letting it boil vigorously.

Remove the finished fish with a slotted spoon.

put on a plate, cool,

Take out the bones and divide each piece in half.

Carefully place the fish pieces on a plate.

You can use individual molds for jellied fish, which is very convenient. In this case, decorations (carrots and greens) are placed on the bottom of each mold,

and the fish is added from above, skin side down.

Add swollen gelatin to the fish broth, bring to a boil while constantly stirring, do not boil, remove from the burner, and let stand for a while.

strain the broth through 4 layers of gauze. Let the broth cool slightly.

Pour this broth into the fish in the dish for one third of the dish,

in small molds half. Let it stand for 20-30 minutes. If possible, you should put the dish in a cold place, or on the balcony (if you do not live in Africa), or in the refrigerator.

On a platter, place decorations of carrots and herbs on top of the fish.

After half an hour, if the dish is in a cold place, add broth so that it completely covers the fish and leave for 8-10 hours, until completely frozen.

We take our aspic out of the refrigerator and serve it on the table. Bon appetit!

Recipe 3: fish aspic with gelatin

On the eve of the holiday, you should think about fish aspic. This dish is a constant success among guests. And for the culinary abilities of the housewife who undertakes to prepare it, it is a challenge, because it requires some knowledge. For example, how to ensure that the aspic definitely hardens. But this dish will take a special place among other holiday dishes, becoming a real decoration of the table.

• 2 kg cleaned white fish (with large heads)
• 15 g edible gelatin
• 1 onion
• 1 piece carrot (200 g)
• 2 chicken eggs
• 1/3 tsp. fennel (dry seasoning)
• ½ lemon
• 2-3 dry bay leaves
• black peppercorns - to taste
• parsley - for decoration
• salt - to taste

Peel the carrots and onions, cut in half.

Place the head of the washed and chopped fish on the bottom of the pan along with the fins and tail, and put the onions and carrots there.

Place fish fillets on top.

Pour cold water 3 cm above the layer of fish. Bring to a boil, remove the foam and cook over low heat, opening the lid slightly so that the broth evaporates sufficiently and solidifies well when cooled.

After 30 minutes, remove the fillet pieces so that the fish does not overcook and lose its structure. Add pepper, fennel, bay leaf to the broth and continue cooking for 40-60 minutes. At the end of cooking, add salt.

A proper fish aspic should not shake. If it shakes, it means it was either undercooked or the fish were not reported. To prevent it from shaking, gelatin should be added to the fish broth. For 1 liter it is enough to take 15 g of gelatin. While still hot, lanspik must be strained through a sieve.

And dissolve gelatin in it according to the instructions indicated on the package.

Boil the eggs, cut into semicircular slices.

Cut out decorations from boiled carrots.

Cut the lemon into slices.

Remove the skin from the fillets of boiled fish and divide them into pieces. Place pieces of fish, eggs, carrots, a slice of lemon, and herbs on the bottom of the dish.

Carefully add fish broth with gelatin to half the volume of the dish and place in the refrigerator until it “sets” slightly. Place the next portion of fish, eggs, carrots and herbs on the first layer of aspic in the same way, and fill with lanspik.

Place the fish aspic in the refrigerator to completely harden.

When the laid out products are interspersed with layers of jelly, the aspic is not only tasty, but also beautiful. When serving, the aspic is cut crosswise and all its layers become visible.

But the aspic can be served directly in the form, uncut.

Recipe 4, step by step: delicious fish aspic

Fish jellied pike perch will appeal to both children and adults. This low-calorie, but satisfying dish can be prepared at any time of the year: it will always be appropriate. Fish aspic is also good for a regular dinner.

We have prepared for you a classic step-by-step recipe with photos. Visual instructions will ensure simple and quick cooking.

Even if you've never made this dish before, we'll show you exactly how to prepare the broth so it's rich and not watery, as well as when and how to add gelatin to help it set. We'll tell you what to do if you purchased not a pike perch fillet, but a whole fish. Let us help you prepare this delicious and refreshing dish at home. Ready? Then look at the recipe and start cooking.

• pike perch – 1.2 kg
• onion - 1 piece
• chicken egg - 1 pc.
• carrots - 100 gr
• lemon - ¼ piece
• bay leaf - 1 pc.
• parsley - 10 g
• black peppercorns - 5 pcs
• salt - ½ tsp.
• gelatin - 10 g

If the aspic is not made from meat, then from fish. And large, meaty fish without a lot of bones are best suited for this dish. We will use fresh pike perch. If you purchased unfinished fillets, then the fish will have to be prepared.

The process begins by removing the tail and head of the fish. Then the gills are cut off. Using a sharp knife, make an even cut along the bottom side. Gut the insides. Separate the fish fillet from the spine.

Add the tail, entrails and head to a deep saucepan, add one liter of water and bring to a boil. Then add the onion, washed but not peeled. Rinse the carrots under water and remove the peels, then also add them to the pan. Add bay leaf, allspice peas and salt to the broth. Cook over low heat for 40 minutes.

Cut the cleaned fish fillet into small equal pieces.

Pass the finished broth through a sieve, remove and set aside the cooked carrots. Return the clean broth to the heat and add the fillet pieces to it. Cook for another 10 minutes until done.

When the fish is ready, remove the pieces to a separate dish. For the final straining of the broth, we need gauze folded in several layers. We pass liquid through it. To give the aspic the desired color, break an egg into a bowl and mix it thoroughly. Pour the mixture into the broth, stir and bring to a boil. Then we repeat the procedure of decanting the broth. Add gelatin pre-soaked in water to the pan and mix until completely dissolved.

Prepare your favorite molds for filling. Pour broth into the bottom (no more than 1 centimeter) and let it harden in the refrigerator. Cut the cooked carrots into rings of arbitrary thickness and cut out figures from them. We put the carrots together with sprigs of greenery, as shown in the photo, put the fillet pieces on top and fill it all with broth.

Place the finished molds in the refrigerator. Within 1-2 hours our aspic will harden and it can be served. Turn the shapes over onto a plate, decorate with herbs and lemon slices. Fish aspic with gelatin is ready.

Recipe 5: how to make fish aspic (step by step)

You can use any not very bony fish (pike perch, perch, pike, any types of red fish, sturgeon,...). The main thing is to bring the broth to taste, and then the aspic will definitely please you and your guests. For decoration, you can use halves of quail eggs or chicken slices (category C2, small), sour berries or a slice of lemon, olives, herbs... If you use a different brand of gelatin, then when preparing, follow the instructions on the package. I like the jelly itself not to be very much, but with a lot of filling. Therefore, you can completely adjust the amount of filling and jelly to your taste, because you will have almost 2 liters of delicious fish broth. Maybe some of you prefer a lot of jelly. Then use more broth and more gelatin. Or less fish.

• Fish - 800g.
• Small carrots - 1 pc.
• Medium size onion - 1 pc.
• Parsley root (if available) - 7 cm
• Parsley (if there is no root) - 50g
• Allspice - 3 peas
• Bay leaf - 1 pc.
• Gelatin - for 1 liter of broth (I have 2 bags of 10g each)
• 2 liters of water

Wash the fish, put it in a saucepan and pour boiling water over it (I boil the water in a kettle in advance). Bring to a boil, add salt (I put 2 tsp of salt for 2 liters of broth), add carrots, onions, peppers, parsley (pre-tie in a bundle with thread) or parsley root, bay leaf. Then cook over low heat until tender (20-30 minutes, depending on the size of the pieces). It is important to cook over low heat, then the broth will not be cloudy. Next, remove the fish and cool the broth slightly. I don’t strain the whitefish broth, because... there are no small bones in it and there are no small pieces that fall off during the cooking process. Broth from pike, perch, pike perch... is better to strain through cheesecloth. Measure out 1 liter of broth. I once measured how much water fit in my ladle (I poured water into it and then poured it into a measuring cup). My ladle contains 100 ml of water. I measure out meat and fish broths with ladles so as not to stain the plastic measuring cups, and they will crack when hot... So, cool the measured 1 liter of broth a little.

While the broth is cooling, place the decorations on the bottom. I have special molds for fish aspic, but you can use shallow bowls, trays, deep plates,... I take the aspic out of the molds onto a plate (I turn them upside down), so I put the decorations down and the fish on top. If you don’t take it out onto a plate, but cut it and serve the aspic in portioned pieces (like jellied meat), then you need to put the fish on the bottom and the decorations on top.

We remove the fish from the bones and divide it into small pieces.

Pour gelatin into the slightly cooled strained broth (1 liter) and mix thoroughly until completely dissolved.

Pour a little broth into the molds with decorations (or fish). And put it in a cold place so that the gelatin sets. We do this so that decorations or pieces of fish do not float to the top, but are layered. You can, of course, not bother and pour it all at once, but then the berries, olives, and herbs will be mixed with pieces of fish. This will not affect the taste in any way, only the appearance of the dish.

As soon as the gelatin has set (this happens quickly on the balcony in winter), place pieces of fish on top (or decorations, if you had fish as the first layer).

Fill everything with the remaining broth. If the broth has completely cooled down during this time, heat it again and stir (so that the gelatin disperses). Place in a cool place until completely frozen.

That's it! As I already said, I do not serve it in molds, but place it in portions on plates. To lay it out beautifully, the form with the filler should be dipped in hot water for a few seconds and carefully turned over. The filler “pops out” very easily. If you want to serve in portions (and not cut into pieces), you can also use bowls. Beautiful, tasty, festive! What else does?!? :)) And we also need white horseradish for serving! Delicious!

Recipe 6: simple fish aspic at home

For a recipe for making fish aspic with a photo, it is better to choose fish, as people say, of noble origin: sturgeon, pike, sterlet, pike perch. This dish will please everyone both on weekdays and on holidays. In my opinion, this is one of the best holiday cold appetizers that every experienced housewife should be able to prepare! Step-by-step recipe for jellied fish with gelatin.

• pike perch 500 g
• broth 1.5 l
• carrots 1 pc.
• bay leaf to taste
• fresh frozen green peas 150 g
• black pepper to taste
• onion 1 pc.
• salt to taste
• gelatin 30 g

Let's start preparing fish aspic according to a step-by-step recipe with photos. Clean the pike perch from scales and entrails. Cut off the head and fins. Wash and peel the carrots and onions.

Pour 2 liters of water into a multicooker pan, add chopped carrots, a whole onion, spices, and fish. I cut the pike perch into pieces and cooked it in the “steamer” mode for 20 minutes.

While the fish was boiling, the gelatin was poured with cold boiled water and allowed time to swell. Take the finished fish out of the pan. Cool and separate from bones.

We dilute the swollen gelatin with strained fish broth, bring to a boil, and taking a little broth, fill the bottom of the mold. Let it harden and shape the bottom of the mold as desired. This is done so that the fish aspic according to this recipe is not only tasty, but also beautiful.

Grind the fish.

Place a layer of fish on top of the frozen jelly,

then boiled chopped carrots,

and then - boiled green peas. Add the remaining broth.

Place in a cool place and let it harden. Then turn it over onto a plate and serve the jellied fish with horseradish. To easily turn it over, you need to hold the bottom in hot water for 30 seconds. Bon appetit!

Well, now you know how to make fish aspic, a recipe with step-by-step photos that I showed you!

Recipe 7: the best fish aspic (with photo)

Prepare fish aspic with gelatin for any holiday; the recipe with photos will show step by step that the preparation is not as difficult as it seems at first. But in order for it to turn out really beautiful and tasty, you need to carefully follow all proportions and recommendations, as well as take a creative approach to decorating the dish. Our photo recipe for fish aspic is exactly the recipe that will help you prepare a tasty and at the same time beautiful dish that you won’t be ashamed to put on your holiday table. This aspic turns out to be light and low-calorie, which has a very positive effect on the stomachs of the guests gathered at the table, in contrast to the abundance of fatty and high-calorie foods.

• fish broth – 250 ml,
• fish fillet – 200 g,
• onions – 75 g,
• bay leaf – 1 pc.,
• peppercorns – 5 peas,
• carrots – 0.5 pcs.,
• pepper - to taste,
• instant gelatin – 10 g,
• water,
• salt - to taste.

Fish fillets for aspic should be thawed at room temperature. Then we put it in the pan. Add onions, carrots, bay leaves, peppercorns and add water. Before cooking, the onion must be peeled, but there is no need to chop it, i.e. we will cook it whole.

Boil the fish for 30 minutes.

When the fish is ready, remove it from the prepared broth. Cool the broth until warm. Chop the fish fillet into small pieces. Season the fish with ground allspice.

Dissolve instant gelatin in not completely cooled fish broth.

You can pre-soak gelatin in 50 ml. water to swell. This way it will dissolve in the broth faster.

To prepare our fish aspic, it is convenient to use silicone molds. Place boiled pieces of fish fillet on the bottom of the molds.

Fill everything with fish broth.

Place in a cool place to harden. It is best to prepare this aspic in the evening so that it can stand in the refrigerator overnight and have time to harden well. This way you won’t have to worry about whether it will have time to take on the desired state.

Before serving, of course, you need to take care of decorating the dish - after all, it’s festive for us! We turn the silicone molds upside down onto a beautiful dish so that our fish aspic gets out of the mold onto the plate. Next, decorate it with any greenery that you like best. You can decide for yourself how else to decorate our fish aspic. For decoration, you can use lemon slices, or any other products at your discretion.

You can serve the aspic in portions or on a large platter.

To make the aspic prepared according to this recipe look brighter, you can add pieces of boiled egg, lingonberries, peas, pickled corn or pieces of greens to the fish in silicone molds.

Bon appetit!

Below you will find examples of bright and hassle-free decor, including those with mayonnaise and processed cheese, when different colors are poured in layers. All the intricacies of a luxurious snack with step-by-step photos and a detailed explanation.

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How to cook aspic “Chicken under the snow”

• Cooking time - 1 hour (boiling broth) + 30 minutes

We need:

• Chicken - 1 bird
• Carrots - 2 pcs. large
• Onion - 1 pc. average
• Allspice - 5-6 peas
• Bay leaf - 1-2 leaves
• Garlic - 2 cloves
• Processed cheese - 1-2 pcs. (100 g each)

For 1 liter of filling:

• Broth - 1 l
• Gelatin - 20 g (read the packaging!)
• White horseradish (ready sauce) - about 2 tbsp. spoons
• Mayonnaise - from 5 tbsp. heaped spoon
• Lemon juice - from 1 small fruit
• Fresh dill - from 1/3 of a medium bunch

Preparation.

Boil the chicken. It is better not to use the dryish sternum part. If using, add half an hour before the chicken is finished cooking.

For fat content and a delicate broth, it is better to leave the skin on. If you're worried about calories, remove some or all of the skin from the bird. Another option is to cook the broth only from the legs. You will need 4-5 of them for the same amount of aspic as from a whole bird.

Place the carcass in cold water, just enough to cover the chicken. Bring to a boil and cook over medium heat, covered, for about 1 hour. Remove the foam noise with a spoon. It usually forms only at the beginning of boiling.

We also put carrots and onions in the pan. 10 minutes before the end of boiling - bay leaf and black peppercorns.

Strain the finished broth through a fine sieve. Set aside whole carrots for decoration.

We take the meat out of the broth and separate it into small pieces. Place into molds where the filling will harden. Or choose one traditionally large dish.

Add a couple of cloves of garlic to the meat, which we chop finely with a knife. Place the processed cheese in the freezer for 5 minutes. We take out the hardened block and quickly grate it on a coarse grater directly over the dish with chicken meat. It should thinly cover the entire meat layer.

Standard proportions of liquid needed:

• for a whole chicken with breast we need 1 liter of broth;
• for meat minus breast fillet - ½ liter.

With these numbers, we get a chicken meat-rich aspic with a thin strip of pure, tight jelly.

Pour a glass of broth and soak the gelatin in it. Read the packaging to see how much gelatin the jelly will produce with your amount of liquid and whether you can add the powder to a warm broth.

What should I add to the broth before gelatin?

For 1 liter:

• 2 tbsp. tablespoons store-bought white horseradish
• 5 tbsp. spoons of mayonnaise
• lemon juice

Stir well to obtain a homogeneous white solution. Add the swollen gelatin and stir well.

At the end, add the juice of 1 small lemon, stir, add salt to taste and adjust the ingredients already used. Many people add mayonnaise or horseradish.

Carefully distribute the filling over the dish. It is convenient to use a ladle. Several movements with a spoon inside the meat layer so that the filling penetrates to the bottom. Sprinkle with chopped dill and decorate as desired. Carrots always look bright and cute - in any pattern. We cut figures or circles from the already cooked root vegetable, which was pulled out of the broth.

Voila! The spectacular “Chicken in the Snow” with a hint of spicy horseradish goes into the refrigerator until it hardens completely. The photo describes the creative process step by step.

Chicken aspic “Roses on the Snow”

We need:

• Chicken (or 4 legs)
• Carrots - 2 pcs. average
• Medium sized bulb
• Mayonnaise - to taste, from 1 tbsp. heaped spoons
• Set of spices for broth - which ones do you like?
• Fresh parsley - 3-4 sprigs

Let's prepare another option. The layer-by-layer filling is captivating. It will allow us to treat guests and family with an original snack, led by a flower in the snow.

First, repeat the step of preparing the broth, as in the recipe above.

Using a vegetable peeler, cut the carrots into thin strips. We will make roses from it. The leaves around the flowers will be parsley.

Soak the gelatin in 1 cup of warm broth until it swells and mix with the entire volume of liquid (1 liter). We pour approximately 300 ml of broth with dissolved gelatin for layer-by-layer filling, as shown in the photo below.

Pour just a little into the mold - up to 0.5 cm high. Place in the refrigerator to harden. Mix the rest of the solution with mayonnaise until it is uniformly white.

We twist the carrot strips into tubes, layering one on top of the other to make roses - large and smaller. Place them top side down on the frozen strip of broth in the mold, slightly pressing them into the jelly. Place parsley leaves nearby.

Carefully add white filling with mayonnaise to the bouquet. First we pour along the walls of the mold so as not to disturb the composition. We put it in the refrigerator.

When the “snow” layer has hardened, add the meat to the mold and fill it with the remaining transparent gelling solution. By the way, you can add garlic and your favorite spices to it.

Refrigerate overnight. Look at the restaurant look this aspic has! Removing it from the mold is not difficult: just dip the bowl in hot water for half a minute.

Fish aspic is a tasty and, when properly prepared, healthy dish that is usually served on the festive table. You can cook from any type of fish. There are several important rules that you should definitely follow when preparing to get delicious jellied fish:

• remove all bones from the fish;
• use fish for aspic, the meat of which holds its shape after processing (pike, mackerel, pink salmon, salmon fish, pelengas);
• the broth for aspic is not cooked from whole fish, but only from parts: head, fins, tail and spine.

There are many recipes for jellied fish. Below are 4 recipes that are easy to prepare by following the recipe.

Classic jellied fish recipe

The most popular and simplest recipe for making fish jellied fish has been around for many years.

Ingredients:

• one and a half liters of water;
• 500 g fish;
• small onion;
• medium carrots;
• 25 or 30 g sachet of gelatin.

Required seasonings:

• greenery;
• salt;
• 3 sticks of cloves;
• Bay leaf;
• allspice.

Cooking steps:

1. Rinse the fish thoroughly under running water.
2. Separate the fish fillet from the backbone and bones. Pay attention to the bones, remove everything, even small bones. Cut the meat into even, thick pieces and place in the refrigerator for a while.
3. Clean the head from the fins and remove the gills, wash thoroughly.
4. Pour water over the ridge, head, belly and other parts of the fish, except the fillet. Add peeled carrots and onions. Cook for 30 minutes over low heat. Don't forget to skim any foam that has formed from the broth.
5. When the broth is cooked, remove all fish parts from it.
6. Salt the broth, add spices and bay leaf. Carefully place the fish fillets into the pan with the broth. Cook over low heat until the meat is cooked through, usually about 10 minutes.
7. Using a slotted spoon, remove the finished fillet from the broth and place it in a bowl for serving the aspic on the table.
8. Strain the finished broth so that there are no small parts, seeds or sediment left in it. During the cooking process, approximately 1 liter of pure broth is obtained. Be sure to taste the liquid for salt. If the fish for the dish is chosen correctly, the aspic will be aromatic and transparent.
9. The fish aspic is prepared with gelatin, because the broth, even the richest one, will not harden on its own. Dilute gelatin until completely dissolved in 100 grams of hot water. Add the resulting liquid to the broth, bring to a boil and immediately remove from heat.
10. Pour the pieces of fish, onions, carrots, and herbs beautifully arranged in a bowl with broth and put them in the refrigerator to harden.

Required ingredients:

• 2 kg. fish;
• 250 g champignons;
• 500 g potatoes;
• 70 g spinach;
• ½ spoon of curry seasoning;
• 20 g gelatin;
• salt.

Preparation:

1. Fill the cleaned fish with water to 3 cm from the bottom of the pan and cook for 49 minutes.
2. Make mashed potatoes and add spinach. Do not drain the water; you will still need it if there is not enough fish broth.
3. Fry the chopped champignons in vegetable oil.
4. Pour 60 ml gelatin. water and leave to swell for about 30 minutes. Then heat and mix with fish broth. Add curry and salt.
5. Clean the fish fillet from the bones, place it in a mold, fill it with broth and put it in the refrigerator.

Jellied fish recipe royally

This type of jellied fish is not particularly complex and is easy to prepare, and it is called royal because red caviar and salmon or trout are used in the preparation.

Ingredients for cooking:

• 430 g salmon or trout fillet;
• 120 g red caviar;
• 1.8 liters of water;
  100 g canned peas;
• fresh parsley;
• a packet of gelatin;
• bay leaf;
• salt.

Preparation:

1. Remove the bones from the fish and place it in water. Cook until the water boils, skim off the foam, add salt and bay leaf. Cook the fish for no more than 25 minutes.
2. Remove the finished meat from the broth and slice thinly.
3. Dissolve gelatin in hot water and add to warm broth.
4. Place fillet pieces and peas on the bottom of the dish, then pour in the broth.
5. Add caviar to the broth cooled to room temperature, arranging it beautifully in the form. Place in the refrigerator.
6. When the fish has cooled, add the champignons and pour a little broth over it. Spoon mashed potatoes on top and cover with remaining liquid. Place in the refrigerator to harden.
7. Place the finished aspic on a plate and garnish with herbs.

There is a big and wonderful holiday ahead - New Year, and it will be followed by a big weekend and Christmas. And many are already starting to come up with a menu for the holiday table. Meat jellied meat, as a rule, is invariably present on the New Year's table. In previous issues we cooked with different types of meat. But fish aspic is another wonderful dish for a holiday and not only. If you prepare it correctly, you will undoubtedly captivate your guests with its wonderful taste. At first it seems difficult, but it is not at all true. Fish aspic has a special spicy and delicate taste; once you try it, you won’t be able to resist. My recipes will help you prepare the perfect aspic.

What fish is best for aspic?

This is a completely logical question if you decide to make fish aspic. Which variety is more suitable for this, will it harden or not? Almost all types of fish contain so-called collagen; it determines whether your jellied meat will harden on its own or with the addition of gelatin.

Almost any fish is suitable for aspic, be it sea or river. But there is one such point - the bony nature of river fish. That’s why I prefer making aspic from large sea fish: it’s tasty, healthy, and removing the bones won’t take a lot of time. Jellied river fish also has its place, so don’t forget about it. The most important thing is to use fresh fish, then the aspic will turn out very tasty.

Most often, aspic is prepared from cod, pike perch, silver carp, sturgeon, chum salmon, pink salmon, pike, carp and pollock.

A simple recipe for making pike perch jellied fish at home

Pike perch is a dietary fish, it has very little fat and very tender meat. In addition, it contains many amino acids that our body needs. In general, the dish will turn out not only tasty, but also very healthy. In the distant times of the USSR, pike perch aspic was the signature dish of every family on the New Year's table. I decided to prepare portioned aspic and now I’ll tell you how.

Ingredients:

• Pike perch – 1.5 kg
• Carrots - 1 pc.
• Onion - 1 pc.
• Lemon - 1 pc.
• Black pepper - 10 peas
• Black allspice - to taste
• Salt - to taste
• Gelatin - 3 tablespoons

Pike perch can be either seawater or freshwater, it is important to know this when purchasing. When cooking sea pike perch with the head on, there will be an unpleasant aftertaste, which will ruin the taste of the aspic as a whole. If you don’t know what kind of fish you have in your hands - sea pike perch or freshwater pike perch, then it’s better not to take risks and cook the fish without a head.

Remove the scales from the fish, cut off the fins, remove the entrails and wash the pike perch. Only after this cut off the head; my pike perch was already headless when purchased. Then cut the fish into pieces and remove them immediately from the bones. Place pike perch fillets in a pan. If the pike perch is freshwater, the head can also be boiled, but first remove the eyes and gills.

Fill with cold water, there should not be a lot of it, about 1.5 liters and place on the stove over medium heat. Immediately add the peeled onion and carrots to the fish.

Pike perch cooks very quickly, about 15 minutes. Therefore, do not go far; as the broth boils, skim off the foam. This is a prerequisite for a clear broth for aspic. Towards the end of cooking, add seasonings: black peppercorns and allspice, salt. Cook after boiling over very low heat.

The main thing is not to overcook the pike perch, so as not to lose the density and appearance of the pieces of fish. As soon as the fish begins to flake, remove it immediately.

Now you can start preparing gelatin. Pour it into a large plate and add 100 ml of hot water, leave to swell.

As soon as the pike perch is ready, place it on a separate dish.

Place the fins and tail (if you have a head, then that too) in a saucepan and cook for another 20 minutes.

When the broth is cooked, remove the onions and carrots. We throw out the onion, and the carrots will be useful for decorating the aspic. The broth must be strained through a sieve. Then pour in the gelatin and stir; if the gelatin is poorly dissolved, you can heat the broth in the microwave or on the stove and the gelatin will dissolve.

Finally, take a jellied pan, I have a muffin pan, put boiled carrots on the bottom and lay out the fish fillets. Pour broth with gelatin on top. Place in the refrigerator to harden for 4-5 hours.

Due to the ease of preparing pike perch aspic, you can also prepare it on a regular weekday. For a festive table, the aspic can be decorated with additional green peas, quail eggs, herbs and viburnum berries.

Very tasty and tender!

How to prepare cod aspic with gelatin

Another very dietary aspic that can be eaten during Lent. The cod aspic is juicy, tender and slightly spicy. It will definitely appeal to both adults and children. Preparing cod aspic is not difficult; even a novice housewife can handle it.

Ingredients:

• Cod – 500 g
• Carrots - 1-2 pcs.
• Onion - 1 pc.
• Celery stalk - 1 pc.
• Gelatin - 2 tbsp. spoons
• Allspice black pepper - to taste
• Salt - to taste

The cod must be thoroughly cleaned and washed, fins removed and cut into portions. Cut the onions and carrots into quarters, and cut the celery stalk into rings. Place everything in a saucepan and fill with water, about 1 liter.

Place the pan on the stove over medium heat and cook for 20-25 minutes until the fish is cooked. Don't forget to remove any foam that has formed. When the cod is ready, remove everything from the pan and leave to cool slightly. While the fish and vegetables are cooling, dilute the gelatin in warm water in a large container, then mix with the broth, previously strained through cheesecloth folded several times.

Then separate the cod from the bones and place in a mold where the aspic will set. Place carrots, cut into small pieces and celery on top.

Fill the mold with fish broth and gelatin, garnish with parsley leaves and lightly pepper. Place the mold on the middle shelf of the refrigerator to harden for 3 hours.

Serve cod aspic with mustard. You can also garnish with lemon slices. Enjoy the most delicate aspic.

Cooking jellied fish in a slow cooker

Fish cooked as jellied fish in a slow cooker turns out to be tender and elastic, which is sometimes not possible to achieve when cooked in a pan on the stove. I very often turn to a miracle piece of technology for help - a multicooker. It's easy to cook, quick, and most importantly delicious!

List of required products:

• Fish fillet – 500 g
• Head, fins and tail - from one fish carcass
• Onion - 1 pc.
• Carrots - 1 pc.
• Parsley root - 50 g
• Black peppercorns - 10-12 peas
• Bay leaf - 2 pcs
• Salt - to taste
• Gelatin – 10 g

Fish jellied fish can be prepared from any type of fish, and you can even combine them; you definitely won’t spoil the taste of the jellied fish. I'll take a salmon fillet and a catfish head.

Let's get started. Cut the salmon fillet into medium-sized pieces. Remove the eyes and gills from the catfish head, divide it into two parts and rinse thoroughly. Do not mix fish fillets and heads together. Peel the vegetables, onions and carrots, cut into small pieces, you can add the whole onion.

Place the catfish head in the bottom of the multicooker bowl and, if there are fins and a tail, place vegetables on top. Add seasonings: parsley root, peppercorns, bay leaf. Fill with cold water so that the fish and vegetables are hidden under water, add salt.

Now place the steaming basket on the multicooker bowl and place the salmon fillet in it, add a little salt and pepper. Next, turn on the extinguishing mode for 1.5-2 hours.

Let's start with gelatin. Pour 2-3 tablespoons of gelatin into a deep bowl and dilute with warm water, about half a glass per 10 g. As soon as the multicooker beeps that it is ready, take out the steaming basket with the fillet and cool the fish a little. If desired, the salmon fillet can be cut into smaller pieces, or you can put it in a mold just like that.

Remove the vegetables and head from the broth. Strain the broth through a sieve and add salt if necessary, mix with gelatin. Place the fish fillet in a form to harden, garnish with carrots, and you can add lemon slices and olives. Pour in fish broth and refrigerate for 3 hours to set.

Jellied fish is an independent dish; it can be served with mustard or horseradish.

Your friends and family will appreciate the taste of your fish jellied meat.

Bon appetit!

Fish jellied silver carp without gelatin

Fish jellied fish, if prepared correctly, is amazingly tasty. I want to tell you another tasty and not complicated version of a fish snack. Silver carp jellied meat will harden perfectly even without adding gelatin. The fact is that the head and skin of oily fish give a lot of natural stickiness.

Ingredients:

• Silver carp heads - 4-5 pcs.
• Onion - 1 pc.
• Black peppercorns - 10 peas
• Garlic - 2 cloves
• Bay leaf - 2 pcs
• Salt - to taste
• Carrots and lemon for decoration

Remove the gills and eyes from the silver carp heads, rinse well with running cold water and place in a saucepan.

Immediately add the onion, garlic and spices, cover with cold water, it should completely cover the heads.

Place the pan on the stove, bring to a boil and reduce the temperature to low; the broth should not boil. The foam must be removed. Boil the heads for 1 hour, and then remove the fish and cut into pieces. I decided to make jellied meat in portions in glasses. To decorate, place lemon slices on top of the silver carp in the molds.

Strain the fish broth through a sieve or cheesecloth folded into several parts. Fill the molds with broth and place in the refrigerator for 4 hours to harden.

Silver carp has a very valuable composition of vitamins and microelements. Therefore, jellied meat from this river fish is not only a tasty dish, but also healthy. Delight your loved ones with dishes prepared with love.

Fish aspic - video instructions

How to beautifully serve and decorate jellied meat on a festive table (photos - ideas)

Jellied fish is usually prepared for special occasions and the New Year, but what’s stopping us from preparing this dish on an ordinary day and decorating it festively. Seeing a beautifully decorated jellied fish will lift everyone’s spirits. And below are a few ideas for creating beauty on the table.

Sunny mood. Decorate the aspic with halves of a boiled egg along the contour, and place lemon slices in the middle of the dish, place a dessert spoon of black caviar on top of the lemon and add parsley leaves to the dish.

Prepare aspic from red fish, and the broth can be tinted with food coloring for beauty, also serve with lemon slices and olives, do not forget to garnish with parsley.

New Year and Christmas are coming soon, why not decorate the table with aspic in this design. Add to the slices of lemon, carrots, eggs and herbs, viburnum berries or cranberries. Perfect!

A fashionable trend now is portioned jellied meat. In my opinion, it is beautiful and comfortable.

Very bright and elegant. Use vegetables for decoration to the maximum, experiment.

Food is an integral part of our life. Cook, try, enjoy! I tried to tell you recipes that anyone can do. Eat for yourself and treat your family and friends.

Happy holidays to you! Meet them deliciously!