Jellied fish is quite suitable for a festive table, especially a New Year's one. The main thing is to properly prepare the dish so that it becomes a real delicacy that everyone, without exception, will like.
Cooking this dish will not cause great difficulties for the hostess, but it is imperative to know some of the nuances. As for the main ingredient - fish, it is best to use fillets of pike perch, trout or pollock. These types of fish are inexpensive compared to sturgeon breeds, and the taste is no worse.
Preparing ingredients for cooking aspic fish
In order for the jellied "melt in your mouth" and turn out to be unusually tasty, you need to take the following ingredients:
- fish fillet in the amount of 500 grams;
- 250 grams of onions;
- 150 grams of small carrots;
- gelatin - about 15 grams;
- bay leaf - the amount for an amateur;
- allspice - 8 peas;
- carnation - also for an amateur, about 5–7 buds;
- salt to taste.
It is important to know that the taste, color and uniformity of the finished aspic will depend on how correctly the gelatin is diluted. Dilute gelatin only in cold boiled water.
For decoration, you can take boiled eggs, herbs, cranberries, green peas and lemon. To make such a dish look decent, it is advisable to take fresh herbs and in sufficient quantities.
Cooking jellied fish
Depending on family or individual holiday traditions, fish jellies can be prepared either in a single large dish form, or in small portions in small bowls. From the listed amount of starting products, you usually get about 10 small portions of the dish. Step-by-step recipe for cooking jellied fish:
1. Cut carrots and onions into small pieces.
2. Soak 15 grams of gelatin in 150 grams of boiled water and leave for about 40 minutes.
3. The fish should be cleaned, and it is better not to cut off the head by removing the gills from it. Put the peeled fish in a suitable saucepan, adding cooked carrots, onions, peppers, bay leaves, cloves and salt to taste. Pour all this with water, bring to a boil and leave to cook for about 25-30 minutes.
4. Then strain the hot broth through a sieve, add the diluted gelatin there and stir until the mass is completely dissolved.
5. The fish must be separated from the bones and carefully cut into medium sized pieces.
6. Pour a little broth into portion molds, an approximate layer of 4–5 millimeters. Put the molds in the refrigerator for about 25 minutes until the mass solidifies.
7. On a layer of frozen jelly, gently place slices of chopped eggs, peas, herbs and cranberries.
8. Pour this broth to a level until the ingredients are covered. Put it back in the refrigerator for the same time until the layer solidifies completely.
9. Put the fish fillets on the frozen layer.
10. Pour with broth and refrigerate for at least 5 hours or more, and preferably overnight.
Remember, a properly prepared aspic will not shake. If it “shakes”, it means that the dish is undercooked or with insufficient meat. The jellied can only shake from the inner "emptiness".
Before serving the dish, you need to carefully turn the molds over and put the aspic on a dish or small saucers.
