Jellied Fish. Step-by-step Recipe With Photo

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Jellied Fish. Step-by-step Recipe With Photo
Jellied Fish. Step-by-step Recipe With Photo

Video: Jellied Fish. Step-by-step Recipe With Photo

Отличия серверных жестких дисков от десктопных
Video: FISH DISHES - FOOD PHOTOS 2023, January
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Jellied fish is a traditional cold appetizer that can be quickly prepared for the New Year's table without much hassle. Any fish is suitable for aspic, even sturgeon, even carp, it is important to boil it correctly and be sure to remove all bones. Fish broth, no matter how hard you try, will not solidify by itself; edible gelatin will definitely be needed to help this process. Manufacturers of gelatin indicate the required amount on the pack, however, in order to obtain elastic jelly, it is better to double this rate.

Jellied fish
Jellied fish

It takes 2-6 hours for jellied fish to solidify, depending on the thickness of the fill layer. Jellied fish can be cooked quickly if it is cooked in portions.

  • Cooking time: 6 hours
  • Servings: 6

Jellied Fish Ingredients

  • 750 g frozen fish;
  • 200 g carrots;
  • 18 quail eggs;
  • 25 g of gelatin;
  • salt, black pepper, parsley.

Seasonings for fish broth:

  • 1 head of onion;
  • 3 bay leaves;
  • 10 black peppercorns;
  • 1 bunch of dill and parsley;
  • stalk of celery.

Jellied fish cooking method

For aspic, you can use any fish you like. In this recipe, I made tuna aspic. This is not the huge tuna that is sold in Japanese markets, but its humble relative, the mackerel tuna.

The fish is very tasty and practical, no scales, few bones, does not fall apart after cooking.

So, defrost it in the refrigerator (required!), Gut it, cut off the head, fins, tail. Wash thoroughly with cold running water.

Gutted tuna
Gutted tuna

We cut portioned pieces - cut pieces 2-2.5 centimeters thick across the carcass.

Put the tuna in a saucepan and peeled carrots, add all the seasonings - onion head, celery stalk, lavrushka, peppercorns, salt and pour 1.5 liters of cold water.

We put fish broth to boil for jellied fish
We put fish broth to boil for jellied fish

We put the pan on a low heat, gradually bring to a boil, cook for 15 minutes. During the cooking process, be sure to remove the scale. After 15 minutes, remove from heat, close tightly, leave the fish in broth for another 15 minutes.

Then we take out the fish, filter the broth through several layers of gauze.

We filter the fish broth through cheesecloth
We filter the fish broth through cheesecloth

Cool the broth to 80 degrees Celsius, measure out about 500 ml. Dissolve edible gelatin in hot broth.

Dilute gelatin in hot broth
Dilute gelatin in hot broth

Carefully read the instructions on the gelatin pack, different manufacturers also have different recommendations.

We disassemble the fish and put it in a form for solidification
We disassemble the fish and put it in a form for solidification

We remove the skin from the boiled fish, take out the skeleton, remove all the small bones, fortunately, there are practically none of them in the tuna.

Put a piece of tuna in portioned plates.

Add boiled quail eggs
Add boiled quail eggs

Pour quail eggs with cold water, bring to a boil, leave in a saucepan for 8 minutes. Cool, clean, cut in half.

Put cut quail eggs (3 pieces per serving) in a portioned plate.

Cut carrots boiled in broth, add parsley leaf
Cut carrots boiled in broth, add parsley leaf

Cut carrots from broth into small cubes, add to tuna and eggs, decorate with a parsley leaf.

Fill the fish with gelatin broth
Fill the fish with gelatin broth

We filter the broth with gelatin through a sieve, pour the contents of the portioned plates so that the broth completely covers the fish. Sprinkle with a pinch of black pepper.

We remove the molds with jellied fish in the refrigerator until they solidify
We remove the molds with jellied fish in the refrigerator until they solidify

We remove the tins with jellied fish in the refrigerator compartment for 5-6 hours.

The jellied fish is ready. Bon Appetit!

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