Aspic without gelatin from walleye

Dietary cold snack with fish for every day. A simple recipe for making aspic from walleye. This is a dietary dish. It can be included in their menu by people who have excluded meat products from their diet, because this aspic is prepared without gelatin.

Anna

Recipe author

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Composition / ingredients

Servings:

Ingredients:

Pike perch

Onion

Carrots

Bay leaf

Salt

Peppercorns

Allspice

For decoration:

Olives

Green peas

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 84 % 16 g

Fats 5 % 1 g

Carbohydrates 11 % 2 g

80 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 10 h

Step 1:
Medium-sized fish is suitable for the preparation of aspic. It can be fresh or pre-frozen. To cook the broth, you need medium-sized onions and carrots, spices. To decorate the aspic, you can take any products to taste - it can be carrots, green peas, olives and olives, fresh herbs, boiled eggs, caviar. If the fish is previously frozen, then pre-defrost it, leaving it in water at a temperature of 10-18 degrees.
Step 2:
Clean the fish from the scales, starting from the tail. Cut open the abdomen and clean out the insides. Remove the gills. Cut out the dorsal fin and cut off the tail. Cut off the head, remove her eyes. Remove the fish fillet along with the skin. Carefully cut out the ridge with the rib bones. Remove small bones with tweezers.
Step 3:
Take a pan, put the bones, head and fins in it. Pour 1.5 liters of cold water. Put on fire, bring to a boil. Remove the foam and reduce the heat to medium. Cook the fish until the volume of water is almost halved. If necessary, remove the foam.
Step 4:
Add peeled carrots and onions, bay leaf, salt and peppers. Boil for 20 minutes.
Step 5:
Cut the fish fillet into portions and add to the broth. Cook for about 15 more minutes. During cooking, the broth will become even smaller, thereby increasing its gelling properties.
Step 6:
Strain the broth through a sieve, then through several layers of gauze. Let it cool down a bit. Take the dishes for the aspic and lay out the boiled fillet.
Step 7:
According to your taste and desire, decorate the pieces of fish with herbs, peas, olives, etc.
Step 8:
Pour the broth over the fish and leave it on the table to cool to room temperature. Then put it in the refrigerator. Aspic without gelatin freezes much longer.
Step 9:
Serve the finished aspic from pike perch chilled. It is perfect for potato dishes. Aspic without gelatin at room temperature melts very quickly.

Aspic from walleye freezes very well in the refrigerator. But its huge disadvantage is not the transparency of the broth. I cooked my aspic for a home dinner, but if such a dish is served on a festive table for guests, when the hostess wants to surprise and please her guests, the broth for aspic should be clarified.

To lighten the broth, you can prepare a drawback: egg whites (2 pcs. per 1 liter of broth) are ground with a small amount of water or cold broth. Add the proteins to the cooled broth, you can also add bay leaf, celery, parsley, a little vinegar, bring to a boil and, reducing the heat, stand for 15-20 minutes. After that, strain the broth through a cloth or several layers of gauze.