Jellied sea bass. Jellied sea bass from Elena Atayeva

Buy with good discounts for personal use and as a gift to friends and acquaintances.

Get quality products at affordable prices at. Make gifts for yourself and your loved ones!

Jellied perch

A traditional dish for the festive table is aspic (jelly or jelly, if gelatin is not used). It is made from different types of fish, sometimes from all kinds of fish mixture. Perch broth always turns out excellent. Therefore, aspic from perch, moreover, fresh will be very tasty. Most Russians are more likely to be content with river bass than sea bass. You should not cook such a delicate dish from frozen fish.

Aspic from river perch

The process begins with the traditional cleaning of the fish. The scales of the river perch are poorly removed. You'll have to make an effort. The fish is carefully cleaned of scales, gills, fins, tails, heads are removed. They gut the insides. After thorough washing, the eggs are put back into the abdomen. The offal is thrown away, the rest is not - everything is useful for cooking the broth, even the scales.

Thrill-seekers suggest not to clean the perch, but to cook for at least two hours on a quiet fire. Then gelatin is not needed. Fish and water are taken in a ratio of 1:1.

The general principle of cooking jellied dishes

Jellied perch, like any other fish, will taste better if you choose fatty carcasses. They gel better, the broth is rich and tasty.

For a classic recipe for aspic perch per 1 kg of fish, you will need:

onion - 1 pc.
carrots - 1-2 pcs.
garlic - 2 cloves
gelatin - 3-4 teaspoons
salt - to taste
spices, lemon - for an amateur
eggs - 2-4 pcs.
water - 1 liter.

As spices, bay leaves, black and allspice peppercorns, cloves and other spices are used.

1 option

Dip peeled perch, onion, cut into large slices, carrot rings, spices (except garlic and salt) in a saucepan. Pour in water and set to boil. After boiling, cook for about half an hour, until the fish is ready.

While the broth boils, prepare the gelatin. It is soaked in a small amount of cold water (1 cup). Leave to swell.

The finished fish is taken out and placed in a prepared dish, where the aspic from the river perch will be cooled. Bones must be removed!

The swollen gelatin is added to the broth, heated, not boiling. Add salt, crushed or grated garlic, bay leaf. Most of the broth is filtered and poured over the fish. Part of the broth is left for the final stage. Onions are thrown away, carrots are left for decoration.

In the refrigerator, the dish with jellied perch is removed after the liquid has completely cooled. When the jelly hardens (6-10 hours), it is decorated with boiled carrots, lemon rings and hard-boiled eggs, greens. Pour in the rest of the broth and again put in the cold. Decoration depends on the imagination. The appearance depends on the mold in which the aspic is cooled.

Option 2

All products are placed in boiling water. After boiling, add onions and carrots, salt, pepper. Boil vegetables for 5-7 minutes. Then add perches and bring to a boil over low heat. Gelatin is dissolved in a water bath and mixed with broth. The rest of the process is the same.

Heads, fins, tails, and scales must be added to the broth. So it will be more spicy. All this is wrapped in a gauze bag so as not to litter the fish.
Or heads with fins are laid after ready-made perches are taken out, and the broth is simmered for about an hour. After removing the bones from the fish, the spine and bones are also thrown into the broth.
The foam formed during boiling must be removed.
The broth does not tolerate a rapid boil, otherwise the liquid will darken, and the aspic from the perch will be ugly. Cook fish only on low heat.
The jelly will turn out beautiful and transparent if you add onions and carrots during cooking. If the broth turned out to be cloudy, a raw egg is added to it, filtered several times.
The addition of fresh herbs when decorating the aspic interrupts the characteristic flavor of the broth with river fish.
Freezing check. Moisten fingers with broth, lightly dry with a napkin. If the stickiness remains, and the fingers stick to each other, you can not add gelatin or put it in quite a bit. For small lean fish, it is better to add, otherwise it will not freeze.

Without gelatin, jelly can turn out soft and trembling (like in the movie "The Third Planet from the Sun", where the sight of trembling jelly frightened the main characters), and not such that it is cut with a knife and has the shape of regular pieces. But craftsmen always cook without gelatin: you need to choose fatty fish carcasses, simmer correctly (a little longer, at least an hour), avoiding boiling.

Extravagant recipe for jellied perch heads

For 2 kg of river perch heads:

onion - 1 head
carrots - 2 pcs.
salt - 1 tsp
ground black pepper - 1/2 tsp.
garlic - 4 cloves
parsley.

For seasoning: horseradish, salt, lemon juice.

Aspic (without any gelatin) is prepared from some large perch heads. They are placed in a pot, filled with water. When foam begins to appear and the water boils, it is drained, the heads are washed with cold water.

Again put in a saucepan, add 1.5 liters of water. Carrots and a slightly cut onion are thrown into the boiled broth. Simmer over low heat for about an hour. Salt, add laurel, allspice and simmer for another 45 minutes. During the cooking period, the volume of liquid decreases three times.

The heads are taken out. The broth is filtered, chopped garlic is added.

Circles of boiled carrots and parsley are placed in the form. Meat taken out of the heads, cheeks, eye sockets are laid out on them. Pour a little ground pepper, slowly add the broth. Refrigerate for about eight hours.

Then the form is turned over and served with grated horseradish with lemon juice and a pinch of sea salt.

Addition

Any perch aspic recipe can be varied using other products.

For example, when cooking the broth, celery roots and parsley are added. They should cook for at least 20 minutes. Fishermen believe that parsley and river fish are inseparable.

Decorations and additives to the jelly can be varied. For example, green peas.

Or additives that are served with a jellied dish: horseradish, mustard.

We wish that perch aspic always turns out excellent!

Allow you to purchase any at competitive prices!

Popular sections of the site:

It will allow you to understand how all the fish peck, depending on the time of year and month.

The page will tell you about many popular tackle and accessories for fishing.

We describe in detail living, vegetable, artificial and unusual.

In the article you will get acquainted with the main types, as well as tactics for their use.

Learn everything to become a real angler and learn the right choice.

A difficult recipe for perch aspic step by step with photo.
Perch is a useful, tasty river fish. I think many people like fried perch, others add it to salads. Perch soups are also wonderful, hearty and fatty. Try perch aspic. Awesome!
Servings: 3-4

National cuisine: home kitchen
Dish type: Snacks, Aspic
Recipe Difficulty: Difficult recipe

Preparation time: 16 minutes
Cooking time: 3 h
Servings: 3 servings
Amount of calories: 24 kilocalories
Reason: For lunch

Ingredients for 3 servings
Fish broth - 1 Liter (Any to your taste.)
Gelatin - 4 Art. spoons
Carp - 1 Kilogram
Parsley root - 1 Piece
Celery Root - 1 Piece
bay leaf - to taste
Onion - 1 piece
Carrot - 1 piece
Ground black pepper - to taste
Salt - to taste
Canned green peas - 100 grams
Eggs - 3 Pieces

step by step
Jellied perch will be the brightest appetizer on your holiday table! It's very easy to prepare. I read this recipe for perch aspic in a magazine. Made it the next day and the whole family loved it!
Let's start.
Clean and wash fresh perch. We cut off his tail and head. We also cut the perch itself into pieces.
The head and tail go into the pan, fill them with water. As soon as the water boils, foam will appear, remove it. Salt and pepper the broth.
Further into the broth are the roots and bay leaf. Do not forget to wash them, do not cut them finely, you still have to strain the fish broth.
After boiling, the broth is cooked for another twenty minutes. Now you can throw carrots there, even in uniform. She's just about ready to cook too.
Then we take out the tail and head. And put the pieces of perch in the broth.
While the perch is cooking, let's start decorating the aspic. First, hard boil the eggs. Cool under cold water, peel and cut into quarters.
Boiled carrots also need to be cooled. To do this, cut it into pieces and put it on a flat plate. For decoration, cut the carrots into rings.
Choose a form for the filling.
We take out the boiled perch and put it in the form. Pour green peas on top, lay eggs and carrots.
Add gelatin to the broth and cook until the gelatin is completely dissolved. Pour the broth with gelatin into a mold. We send it to the refrigerator until completely solidified.
Sweat and we got aspic from perch! Bon appetit.

Aspic or jelly is one of the dishes that almost all guests always eat. It is eaten even when other food no longer climbs, and spirits are still going with a bang. Men, of course, adore jelly, but sometimes there is simply no time to cook it all day. In this case, I recommend cooking aspic from sea bass - a very tasty and cool thing, I love it myself.

To prepare sea bass aspic, prepare the products according to the list. Wash the perch carcass, cut off the fins with kitchen scissors, remove the insides and the black film in the abdomen. This is not very easy to do, but it is necessary. I scraped off this film with a knife. Peel onions and carrots, wash with celery.

Pour water into a saucepan, about 1.5 liters, put carrots, onions, celery in it. Add peppercorns and, if you like, laurel. When the water boils, add vegetable seasoning, salt to taste, herbs and cook for 15 minutes.

After a while, add the carcass of the fish. Boil the broth with the fish for no longer than 15 minutes.

Taste the broth. If necessary, add salt to taste.

Carefully fish out the fish from the broth, strain the broth, add gelatin to it, dissolve according to the instructions. As a rule, 25 g of gelatin - 400-500 g of water or broth.

Pour a little broth with gelatin into a serving dish, refrigerate to harden. When the layer of broth hardens, put on it pieces of fish, slices of carrots and greens. Pour in some more broth and refrigerate.

Fill the fish with broth completely and refrigerate until completely solidified.

Serve the prepared sea bass aspic as a cold appetizer on its own. Although it is especially good with mashed potatoes.

Step by step recipe with photo and video

Fish aspic is a tasty, low-calorie, quick-cooking dish. It is for such a rich, fragrant and delicious dish that river perch is suitable. Perch meat is tender, white, lean and tasty.

The broth, cooked from the heads of perches and vegetables, is transparent and rich. But even if it has become cloudy (boiled strongly or for a long time), it can be revived by adding one beaten chicken protein to the hot broth. Then it must be left for 2-3 minutes and filtered through a fine sieve or several layers of cloth gauze.

Prepare all the necessary ingredients for aspic from river perch.

Rinse the fish, remove the scales, remove the insides, gills and wash thoroughly again. The process of cleaning perch scales is not fast and painstaking. In order for the perches to be cleaned easier and faster, they must be doused with boiling water. Then you need to cut off the head and tail. The tails can be thrown away, but the heads will be needed to make the broth.

Pour water into a saucepan and bring it to a boil. Put in it peeled and coarsely chopped carrots, onions and bay leaves. After 5-7 minutes lay out the fish heads. Add salt and ground allspice to taste and continue to cook for 10-15 minutes. Strain the broth through a fine sieve, discard all the cooked components - they performed their role in the preparation of the aspic perfectly.

Pour 200 ml of light transparent broth to dissolve the gelatin, and return the rest to the fire. After boiling, lay out the perches. Cook over low heat for 20-30 minutes.

Pour gelatin with cooled fish broth and stir until completely dissolved.

Get neatly cooked fish. Separate the meat from the bones and put in a prepared dish.

Arrange thin slices of sliced lemon on top. Combine the melted gelatin with the broth and pour over the fish. Sprinkle sprigs of dill, parsley or rosemary, if desired. Send the dish to the refrigerator until completely cooled.

Incredibly tasty aspic from river perch can easily outshine more than one delicacy on the festive table.

Serve as a main course or as a cold appetizer.

Bon appetit. Cook with love.

Jellied sea bass

Ingredients: 500 g sea bass fillet, 5 g gelatin, 100 g mayonnaise, 10 ml lemon juice, 40 g parsley roots, 40 g celery root, 50 g carrots, 40 g cucumbers, bay leaf, allspice peas, 10 g parsley, salt .

Cooking method: Peel the roots and carrots, wash, cut into slices and sprinkle with lemon juice. Wash cucumbers and cut into slices. Wash the parsley greens. Rinse the fish fillet, pour cold water over it, add parsley and celery roots, carrots, bay leaves, peppercorns, salt and cook until tender.

Remove carrots, roots and fillets from the broth. Strain the broth, mix with gelatin diluted in water, heat until boiling, then strain again.

Finely chop the fillet, put it in a mold, put carrots, roots on top, pour broth and put in a cool place for 2-3 hours.

Cut the jellied fish into portions, pour over with mayonnaise, decorate with cucumber slices, parsley sprigs and serve.

From the book Soups author Ananiev Alexey Ananievich

228. Sea bass fish soup Fish waste 200–150, pressed caviar 8, parsley 4, onion 10, parsley stalks, celery, fish according to the norm of the Collection of Recipes. Fish soup can be prepared from pike perch, catfish, carp and other fish. Delicious fish soup is obtained not only from sea bass, but also from chum salmon,

From the book Classic Second Courses author Korobach Larisa Rostislavovna

Stuffed sea bass cutlets Ingredients: 320 g fish, 75 g champignons or fresh porcini mushrooms, 30 g onion, 25 g vegetable oil or margarine, 250 ml sauce, pepper, salt, herbs. beat off.

From the book Cauldron, barbecue, barbecue [=Summer all year round! Cauldron, barbecue, barbecue] author Bebneva Yulia Vladimirovna

Sea bass shish kebab 1 kg sea bass fillet 3 onions 50 g sour cream Ground black pepper, salt to taste1. Perch fillet cut into medium pieces, salt, pepper and brush with sour cream.2. Thread the prepared fish onto skewers and fry over charcoal until

From the book A Million Salads and Appetizers author Nikolaev Yu. N.

Sea bass aspic Ingredients: 500 g sea bass fillet, 5 g gelatin, 100 g mayonnaise, 2 teaspoons lemon juice, 1 parsley root, 1 celery root, 1 carrot, 3 bay leaves, 6-7 black peppercorns, 3- 4 cucumbers, 1 bunch of parsley, salt to taste. Roots

From the book of 1000 culinary recipes. author Astafiev V.I.

Sea bass meatballs Pass the fillet with lightly fried cooled onions and stale white bread soaked in milk through a meat grinder. Season with salt, pepper and mix thoroughly. Form small balls from minced meat, roll them in flour and fry until

From the book Salads from meat, fish, poultry. For the village and the capital author Zvonareva Agafya Tikhonovna

Jellied sea bass in naval style Cut clean fillet of sea bass into neat pieces and put in the refrigerator for 20 minutes. Then put the fish in a saucepan, add slices of carrots, onions, bay leaves, pepper, salt. Fill with water and put on fire.

From the book Dishes in Clay Pots author Nesterova Daria Vladimirovna

Sea bass soup with corn Ingredients 500 g sea bass fillet, 200 g canned corn, 20 ml white wine, 20 ml corn oil, 5 g corn starch, 1/2 bunch green onions, salt.

From the book Miracle dishes in clay pots author Kashin Sergey Pavlovich

Sea bass soup with corn Ingredients 500 g sea bass fillet, 200 g canned corn, 20 ml white wine, 20 ml corn oil, 5 g corn starch, ? a bunch of green onions, salt. Method of preparation Rinse the sea bass fillet, cut into small

From the book Skinny Cooking. Vitamin broths for weight loss author Yakovleva O. V.

Sea bass broth Calorie content - 141 Servings - 8 Ingredients Sea bass - 800 g Bulb onions - 100 g Carrots - 50 g Celery roots - 100 g Dill and parsley - 30 g Bay leaf - 2 pieces Salt to taste Method of preparation Peel, gut the fish,

From the book 100 recipes for high cholesterol. Tasty, healthy, sincere, healing author Evening Irina

Jellied sea bass in naval style Ingredients: perch fillet - 250 g, water - 0.5 l, onion - 1 pc., carrot - 0.5 pc., parsley, celery, small bay leaf, black peppercorns - 2 pieces, parsley, lanspic, salt, horseradish sauce, mustard.Pure sea bass fillet

From the book Multicooker. Fish dishes author Kashin Sergey Pavlovich

Sea bass soup with pasta and tomatoes Ingredients: 500 g sea bass fillet, 100 g pasta, 70 ml olive oil, 4-5 potatoes, 4 tomatoes, 1 bunch of parsley, pepper, salt. Method of preparation: Wash potatoes, peel, coarsely slice. Wash tomatoes, coarsely

From the book Miracle Recipes for the Microwave author Kashin Sergey Pavlovich

Sea bass soup with vegetables and spinach Ingredients: 500 g sea bass fillet, 4 potatoes, 1 onion, 1 carrot, 1 bunch of spinach, 40 ml olive oil, pepper, salt. Method of preparation: Wash potatoes and carrots, peel, cut into small pieces cubes. wash spinach,

From the book The Best Fish Dishes for the Holidays and for Every Day author Kashin Sergey Pavlovich

Sea bass soup with garlic Ingredients: 250 g sea bass fillet (boiled), 800 ml fish broth, 100 g onion, 10 g garlic, 100 g spinach, 150 g canned green peas, 100 g tomatoes, 40 ml vegetable oil, pepper , salt. Cooking method: Onion and garlic

From the book 200 recipes for outdoor dishes: grill, barbecue, kebab of meat, fish, vegetables, seafood and fruits [fragment] author Vodyanitsky Vladimir Sergeevich

Sea bass skewers with sour cream Ingredients Sea bass fillet - 1.5 kg Onions - 3 pcs. Sour cream - 100 g Ground black pepper and salt to taste Method of preparation

From the book Clay Pots. Fish and seafood dishes author Kashin Sergey Pavlovich

Sea bass soup with corn Ingredients: 500 g sea bass fillet, 200 g corn (canned), 20 ml white wine, 20 ml corn oil, 5 g corn starch, ? a bunch of green onions, salt. Cooking method: Rinse the sea bass fillet, cut into small

From the book Quick breakfasts, hearty lunches, light dinners author Kashin Sergey Pavlovich

Sea bass steaks with lime Ingredients: 400 g sea bass fillet, 1 lime, 1 tbsp. l. oregano, 50 ml olive oil, 100 g cherry tomatoes, 1 tsp. ground white pepper, lettuce leaves, salt. Cooking Method: Pour over lime

Jellied sea bass. Jellied sea bass from Elena Atayeva

Jellied perch

Aspic from river perch