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Video: Jellied Fish. Step-by-step Recipe With Photo
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.
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.
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 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.
Cool the broth to 80 degrees Celsius, measure out about 500 ml. Dissolve edible gelatin in hot broth.
Carefully read the instructions on the gelatin pack, different manufacturers also have different recommendations.
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.
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 from broth into small cubes, add to tuna and eggs, decorate with a parsley leaf.
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 tins with jellied fish in the refrigerator compartment for 5-6 hours.
The jellied fish is ready. Bon Appetit!