Jellied fish is a traditional cold snack that you can quickly cook for a New Year's table without much hassle. Any fish is suitable for aspic, even sturgeon, even carp, it is important to boil it properly and be sure to remove all bones. Fish broth, no matter how hard you try, will not freeze itself, food gelatin will definitely be needed to help this process. Gelatin producers indicate the right amount on the pack, however, in order to get elastic jelly, this rate is better to double.
It takes 2-6 hours to freeze the filler fish, depending on the thickness of the fill layer. Fish can be cooked quickly if it is cooked in batches.
- Cooking time: 6 hours
- Servings: 6
Ingredients for filler fish
- 750 g of fresh frozen fish;
- 200 g carrots;
- 18 quail eggs;
- 25 g of gelatin;
- salt, black pepper, parsley.
Seasoning for fish broth:
- 1 onion;
- 3 bay leaves;
- 10 black peppercorns;
- 1 bunch of dill and parsley;
- celery stalk.
Method of cooking filler fish
For aspic you can use any fish that you like. In this recipe, I cooked aspic from tuna. This is not the huge tuna that is sold in the Japanese markets, but its modest relative is mackerel tuna.
The fish is very tasty and practical, there are no scales, there are not enough bones, it does not fall apart after cooking.
So, defrost in the fridge (sure!), Gut, cut off the head, fins, tail. Carefully wash with running cold water.
Cut portions - across the carcass, cut off pieces 2-2.5 centimeters thick.
Put the tuna in the pan and peeled carrots, add all the seasonings - onions, celery stalk, lavrushka, peppercorns, salt and pour 1.5 liters of cold water.
Put the pan on a small fire, gradually bring to a boil, cook for 15 minutes. In the process of cooking be sure to remove the scum. After 15 minutes, remove from heat, close tightly, leave for another 15 minutes the fish in the broth.
Then we get the fish, the broth is filtered through several layers of gauze.
Let the broth cool to 80 degrees Celsius, measure approximately 500 ml. Dissolve in hot broth food gelatin.
Carefully read the instructions on the pack of gelatin, the recommendations of different manufacturers are also different.
With the boiled fish we remove the skin, we get the skeleton, we extract all the small bones, fortunately, in tuna there are practically none.
In portions plate put on a piece of tuna.
Pour quail eggs with cold water, bring to a boil, leave in a saucepan for 8 minutes. Cool, clean, cut in half.
Put sliced quail eggs in a portion plate (3 pieces per serving).
We cut carrots from broth into small cubes, add to tuna and eggs, decorate with parsley.
Strain the gelatin broth through a sieve, pour the contents of the serving plates so that the broth completely covers the fish. Sprinkle with a pinch of black pepper.
We remove the molds with fish in the refrigerated compartment for 5-6 hours.
Jellied fish is ready. Enjoy your meal!