Aspic is a cold dish invented by French chefs while serving in Russia. It is made from meat, poultry or fish, the products are beautiful, and they shape and chop marble transparent broth with the addition of various thickeners..
Typically, aspic is prepared at the buffet, it does not apply to everyday dishes.
Everyone knows how important the fish is for the normal functioning of the human body – it is rich in protein, phosphorus, calcium. And due to additional components – greens, eggs, carrots, sometimes olives, olives and lemon – its value doubles.
In general, it is believed that aspic or jelly has a high content of collagen, which slows down the aging process of the body. This is the main healthy quality of this dish..
Cut off the head, fins, tail and boil for half an hour on the very minimum fire with the addition of carrots and onions. They will give a beautiful shade of tea.
All this mixture will give a good sticky liquid and will ensure the curing of the filler. If you use a ready store fillet, then you will need to add gelatin to the egg..
|Fish Offal –||700 g|
|Sturgeon –||2 pcs.|
|Carrot –||3 pcs.|
|Bow –||1 PC.|
|Green bean –||100 g|
|Allspice –||10 grains|
|Laurel leaf –||4 things.|
|Vodka –||150 ml|
|Time for preparing: 210 minutes||Calories per 100 grams: 38 Kcal|
For the preparation of this delicious filler of fish, cooks recommend using broth from its giblets: skin, scales, ridges, tails. They contain a large amount of collagen, so the dish will perfectly harden without the use of diluted packaged gelatin.
Consider cooking with visual photos. We soak fish offal in cold water, leave for an hour to get all the bitterness. For broth, you can use waste from whole fish, but they may not be enough, so it’s better to make sure.
We clean the sturgeon from scales, cut out the insides, fins, cut off the tail, be sure to remove the gills. They give an unpleasant taste and smell to the dish. We cut the fish along the ridge with a filet knife, take out the bones, leave the skin better, this will make beautiful big pieces.
Wash the giblets until the water is clear. Put all the prepared products in a large saucepan, pour three liters of water. When the broth boils, put the peeled vegetables, one onion and carrots, add some salt and reduce the fire.
After twelve minutes, carefully remove the fillet, lay it on a special dish. The rest of the fish continue to cook for at least one and a half hours.
Watch only that the liquid does not boil much. Twenty minutes before the end of the process of boiling pour vodka, put a leaf of laurel, pepper and green beans.
In a sieve with a stele flax or cotton fabric and slowly filter the fish broth. Take out the beans and carrots. Everything else can be thrown away. Shred a special knife boiled carrots in the form of asterisks or roses, as prompted by fantasy.
Fill fish fillets, randomly distribute beans from above, decorative cut vegetables, parsley sprigs and set to freeze in a cold place..
Cooking a dish with an egg
If you do not want to mess around with fish fillers for a long time, simplify your task..
- Salmon fillet – 800 g;
- Carrots – 2 pcs .;
- Quail egg – 6 pcs .;
- Salt, spices – to taste;
- Gelatin – 2 sachets;
- Lemon – 1 pc. 4
- Parsley – a few sprigs.
Preparation: 2 hours.
Caloric content: 45 Kcal / 100 g.
We turn to the preparation of jellied fish with egg. We defrost the fillets, immerse in water, after boiling we put salt and spices at our discretion. Boil the fish for ten minutes and gently skimmer extract from the broth.
Cool the fillet and chop into cubes. Strain the broth through cheesecloth, let it cool slightly. Dilute the gelatin in a separate container, let it stand for five minutes until the particles are completely split and poured into a fish bowl..
Boil eggs for ten minutes, peel and chop diagonally with beautiful slices. Lemon wash and cut into half rings with a thickness of five millimeters. Parsley twigs are washed and laid out to dry on a towel.
In a glass shallow dish pour most of the broth. We put in the fridge for an hour, you may need more time. It is necessary that the baby is completely frozen.
Lay the fillet on top, alternating with egg, lemon slices and parsley sprigs. Ladle pour on top of the remnants of fish broth and set again to cool.
Aspic royal fish
This dish corresponds to its name, it looks gorgeous and turns out very tasty. He was prepared for various feasts, receptions of ambassadors and routs.
At present, it is rarely seen on a ceremonial table, more modern dishes have crowded it out, but if you want to diversify the menu, you can surprise them with your guests..
- Salmon – 450 g;
- Red caviar – 150 g;
- Green peas – 200 g;
- Laurel leaf – 2 pcs .;
- Gelatin – 1 sachet;
- Salt – to taste;
- Purified water – 2 l.
Preparation: 2.5 hours.
Caloric content: 48 Kcal / 100 g.
We clean the fish from the husk, cut out the insides and gills, immerse in water and bring to a boil. Remove the foam, add some salt, put a laurel leaf, reduce the flame and boil the salmon for half an hour. Remove the finished fish, separate the meat and finely chop.
Navar filter through gauze, folded in half. Leave to cool. Fill the gelatin bag with water, completely dissolve and add the solution to the warm broth. All diligently mix.
At the bottom of the dishes, in which the dish will harden, distribute the peas and fish meat, pour out almost all the fat. Leave to freeze. Spread the spawn randomly on top and pour the remaining broth. We put in a cold place before the final completion of the process.
This dish will look more impressive on the table if it hardens in cake tins..
- Jellied will quickly harden if it is not placed on a balcony, or a simple cool place, but in a refrigerator;
- Enrich the useful properties and make it more satisfying help quail or chicken eggs, rich in protein;
- Together with carrots and half-slices of lemon, you can put small broccoli florets in the dish. Capers, pickles and sweet peppers will be inappropriate;
- A great addition to the jellied fish will be French mustard and self-made white sauce, which is made according to the principle of homemade mayonnaise;
- The quality of the dish depends largely on the properly cut fish, there should be no scales on it, it should be thoroughly washed in the middle. Be sure to peel the inner film on the walls of the peritoneum. To prevent the fish from slipping in your hands, dip your palms in plenty of salt. When cutting the fish, do not thrust the knife too deep, so as not to damage the integrity of the fillet, lead the blade from the middle to the head;
- If you are not sure of the stickiness of cooked fish broth, it is better to err and pour half of the gelatin bag diluted in water.
You can decorate the dish with olives, olives, pomegranate seeds, dill sprigs, as long as everything is in moderation. Do not overload the filler and clog the main components. Enjoy your meal!