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Jellied fish with gelatin

Jellied Fish with Gelatin

Appetizing, delicious, and perfect for a holiday table! Jellied fish with gelatin is a traditional dish in many families for New Year's or another celebration. It's quite simple and quick to make, looks bright and colorful, and is not only tasty but good for you too.

katushafin

Recipe author

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Composition / ingredients

Servings:

Cod (any fish)

Water

600

Onion

Carrots

Gelatin

Bay leaf

Peppercorns

Salt

Lemons

Olives

Parsley

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

Cooking method

Step 1:

How do you make jellied fish with gelatin? Prepare the ingredients. Thaw the fish first if it's frozen. Clean and gut it if it's whole. You can use a whole fish or chunks. I have cod steaks. Use filtered or bottled water.
Step 2:

Set a pot of water on the heat and bring it to a boil. Toss in the bay leaf, peppercorns, and the peeled whole onion and carrot. Add the fish. Bring it to a boil and gently skim off the foam with a slotted spoon. Season with salt to taste. Turn down the heat, cover the pot, and leave it to cook until the fish is done. The cooking time depends on what kind of fish you have and how big it is. Since I had chunks, I cooked it for 40 minutes.
Step 3:

Take the fish out of the finished broth. Discard the onion but keep the carrot — you'll need it for decoration.
Step 4:

Pour a little broth (about 150 ml) into a glass and let it 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 and stir.
Step 7:

Pour a little broth over the bottom of the dish you plan to serve the aspic in. Put it in the refrigerator so this layer sets.
Step 8:

Break the fish into pieces and remove the skin and bones, if there are any.
Step 9:

Once the bottom layer has set, take the dish out of the refrigerator. Lay the fish on top. Cut the lemon, carrot, and olives into pretty pieces and arrange them among the fish. Garnish with herbs.
Step 10:

Carefully pour the broth over the top through a strainer. Try to make sure everything is covered. Put the aspic in the refrigerator to set for an hour. Serve it right before eating. Enjoy!

I made the aspic from half a batch. It seemed like there wasn't enough water, so I added more. And I didn't have enough gelatin to fully set the broth, so I had to add more. Remember that gelatin must not be boiled — it loses its gelling power. Stir it into slightly cooled broth. You can use absolutely any fish, freshwater or saltwater. To make the broth clear, cook it over very low heat, skimming off all the foam. Boiled eggs, peas, corn, and cranberries are also used to decorate the aspic.
Keep in mind that properly thawing your ingredients has a lot to do with the quality and taste of the finished dish. For how to avoid mistakes and pick the best method, see the article on thawing.
For why gelatin sets poorly, how to avoid unpleasant gelatin lumps in a dish, and all the secrets and fine points of working with it, see the article on gelatin.
For cooking, it's best to use neutral-tasting filtered or bottled water. If you use tap water, keep in mind that it can give the dish an unpleasant off-taste.