For lovers of fish dishes, aspic from fish is well known. But those who have never cooked or eaten it will surely be interested in this recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
The people call fish aspic, simply - jellied meat. It consists of pieces of fish and frozen fish broth. It is desirable that the fish be already boneless. Cooking it is not at all difficult, the pleasure of the sea, tasty and healthy.
Fish jellied can be prepared from different types of fish. Using some fish individuals, it is imperative to add gelatin to the broth so that the jelly hardens well. But there are some types of fish where the use of this product is absolutely unnecessary. One of them is silver carp. It is from it that we will prepare a delicious cold appetizer today.
In addition, if you bought a large silver carp, you can cook it economically. For example, fry the body with steaks in a frying pan, and cook aspic from the head and tails. After all, these parts of the fish also have useful values. And in general, this river fish has proven itself very well in cooking, thanks not only to its tender and tasty meat, but also to its most valuable composition. One of the most important nutrients that our body needs so much is omega 3.
You can cook aspic not only on weekdays. And since practically all festive celebrations cannot do without meat aspic, fish aspic can become a worthy competitor. Also, this snack will be a delicious find during the days of Lent.
- Caloric content per 100 g - 23 kcal.
- Servings - 4 Plates
- Cooking time - 30 minutes for boiling the broth, 4-6 hours for the jellied
Ingredients:
- Silver carp - 1 medium carcass
- Onions - 1 pc.
- Garlic - 1 clove
- Bay leaf - 3 pcs.
- Allspice peas - 4 pcs.
- Seasoning for fish - 0.5 tsp
- Salt - 1 tsp or to taste
- Ground black pepper - 0.5 tsp or to taste
- Lemon - for decoration
- Egg - for decoration
- Carrots - for decoration
Cooking silver carp aspic
1. Peel the fish carcass. Remove the entrails, separate the fillets from the ridge and wash well. Do not throw away the fins, head and tail, it is they who have an astringent substance, thanks to which the aspic will harden well.
2. Put the fish into a suitable sized saucepan, put the peeled onion, garlic, bay leaf, fish seasoning and allspice.
3. Fill the fish with filtered drinking water so that the liquid only covers the fish. If there is a lot of broth, then the jellied meat may not freeze. Send the aspic to boil on the stove. Boil the broth over high heat, then make it as small as possible, cover the pan with a lid and cook for about 30 minutes. Make sure that the broth does not boil too much, otherwise the aspic will turn out cloudy. After 20 minutes of boiling, season the food to taste with salt.
4. When the fish is cooked, remove it from the broth and disassemble it into pieces. Choose the right dishes for serving and arrange the fish slices beautifully, at your discretion. If desired, aspic can be decorated with lemon wedges, boiled carrots and eggs.
5. Pour the broth over the fish and send the cold appetizer to freeze in the refrigerator for 4-6 hours.
6. You can also prepare portioned aspic, layering pieces of fish, carrots and lemon in the cups in layers.
7. Jellied in cups also pour broth and refrigerate.
See also a video recipe on how to cook jellied fish:
