Jellied fish with gelatin

Delicious, delicious, for a festive table! Jellied fish with gelatin is a traditional dish in many families for a New Year's table or other holiday. It is prepared quite simply and quickly, looks bright and colorful, while it is not only delicious, but also a healthy dish.

katushafin

Recipe author

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Composition / ingredients

servings:

Cod (any fish)

Water

600

Onion

Carrots

Gelatin

Bay leaf

Peppercorns

Salt

to taste

For decoration:

Lemons

Olives

Parsley

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 85 % 11 g

Fats 8 % 1 g

Carbohydrates 8 % 1 g

54 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 2 hours

Step 1:
How to make jellied fish with gelatin? Prepare the products. Pre-defrost the fish if it is frozen. Clean and gut it if it is whole. You can use both whole and chunks. I have cod steaks. Take filtered or bottled water.
Step 2:
Put a pot of water on the fire, bring the water to a boil. Throw in the bay leaf, pepper peas, peeled whole onions and carrots. Put the fish in. Bring to a boil, gently remove the foam with a slotted spoon. Add salt to taste. Turn down the heat, cover the pan with a lid and leave to cook until the fish is ready. The cooking time depends on what kind of fish you have and what size it is. Since I had the pieces, I cooked for 40 minutes.
Step 3:
Remove the fish from the finished broth. Throw away the onion, and leave the carrot, it will be needed for decoration.
Step 4:
Pour a little broth (about 150 ml) into a glass, cool slightly. Dissolve the gelatin in it.
Step 5:
Strain the remaining broth into another bowl.
Step 6:
Pour the dissolved gelatin into the broth, stir.
Step 7:
Pour a little broth on the bottom of the dishes in which you plan to serve the aspic. Put it in the refrigerator so that this layer freezes.
Step 8:
Cut the fish into pieces, remove the skin and bones, if any.
Step 9:
When the bottom layer grabs, take the plate out of the refrigerator. Lay the fish on top. Lemon, carrot, olives cut into beautiful pieces. Spread them out between the fish. Decorate with greenery.
Step 10:
Carefully pour the broth over the top through a strainer. Try to keep all the products filled. Put the aspic in the refrigerator to freeze for an hour. Serve on the table before use. Bon appetit!

I was cooking aspic from half a serving. It seemed to me that there was not enough water, I took more. And I didn't have enough gelatin to fully stabilize the broth, I had to add more.
Remember that gelatin cannot be boiled, it loses its gelling properties. Introduce it into a slightly cooled broth.
You can take absolutely any fish — both river and sea.
To make the broth transparent, cook it over very low heat, removing all the foam.
Boiled eggs, peas, corn, cranberries are used to decorate the aspic.

Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.

Why gelatin hardens badly, how to avoid unpleasant gelatin lumps in the dish, as well as all the secrets and subtleties of cooking read in the article about gelatin .

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.