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Cod in Aspic with Gelatin

A delicious aspic that's easy and simple to make! Cod in aspic with gelatin is a classic fish dish you can make for a holiday or just to treat your family — it's a traditional cold appetizer, often served at New Year's. It's also great if you're watching your weight, since it's low in calories but packed with nutrients and vitamins.

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Jellied cod with gelatin
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 78 % 7 g
Fats 0 % 0 g
Carbohydrates 22 % 2 g
36 kcal
GI: 100 / 0 / 0
    1. First, scale the fish, remove the innards, and trim off the sharp fins and tail. Rinse the cod well under running water and pat it dry with paper towels. Set the fish on a cutting board and cut it into large pieces. 2. Peel and rinse the carrots and onion. Cut the onion into quarters. Cut the carrots into strips. Rinse the celery stalk, dry it, and slice it into rounds. 3. Put the cod pieces, chopped onion, carrots, and celery into a medium saucepan. Cover everything with clean water. Add the seasonings: salt and bay leaf, plus any others you like. Set the pot on the stove and bring it to a boil. Skim off the foam that rises to the top of the broth. Cover the pot and simmer the cod over low heat for half an hour. 4. Once the cod is cooked, lift the fish and vegetables out onto a plate. Strain the remaining fish broth through a sieve to catch any stray bits. Add the gelatin to the strained broth and stir thoroughly until it dissolves completely. 5. Pick the bones out of the cooked cod and arrange it in a deep mold or in individual serving dishes. Add the cooked carrots, onion, and celery to the same dish. 6. Carefully pour the gelatin broth over the fish and vegetables. Season with salt and pepper to taste and garnish with fresh herbs. Refrigerate for 2-3 hours, until fully set. As soon as the cod aspic has set, it's ready to serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Hot smoked cod - 115  kcal/100g
  • Fried cod - 111  kcal/100g
  • Baked cod - 90  kcal/100g
  • Smoked cod - 94  kcal/100g
  • Boiled cod - 78  kcal/100g
  • Grilled cod - 172  kcal/100g
  • Fresh cod - 78  kcal/100g
  • Salted cod - 98  kcal/100g
  • Cod stewed - 101  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Gelatin - 355  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Celery stalk - 12  kcal/100g

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