Jellied perch. Step-by-step recipe with photos and videos Sea bass aspic with gelatin
In Russian culinary culture, it is known that jellied fish is also called jelly. Actually, it doesn’t matter what the name of the dish is, the main thing is that it is tasty. There is a caveat: it is quite difficult to make aspic from sea bass, given that people are not particularly willing to buy this fish. There are reasons for this, but you can forget about them if you know and be able to cook the perch aspic recipe, which we will tell.
You can make aspic so that any gourmet and ordinary eater will become an adherent of this dish.
There is a significant difference between river and sea bass. But both perch after the oven, from the coals on the fire or from the pan in the hands of a good housewife or an experienced fisherman with culinary skills, turn into such goodies that everyone forgets about the distinctive nuances. Professionals really prove that it's all about the ability to cook this hairy fish, regardless of what reservoir it is from.
Tender sea bass with gelatin
In order to make aspic, you need a fillet of fish. We buy half a kilogram of perch fillet. We clean, rinse and lower into a small bowl. Water will need about 500 grams. Put salt and spices to taste. Most often used for spices are sweet peas and bay leaves.
Cooking will take about a quarter of an hour, and it is advisable to be near the stove, as it is necessary to remove the foam. This is important, because along with the foam, the sea smell, which many do not like, goes away. Smells like iodine.
Then we carefully take out the carcass, put it on a dish, carefully select the numerous sharp bones. The more carefully we do this, the safer your treat will be.
After cooking, we pass the broth through a fine sieve, you can use cheesecloth. We return the dishes with the finished broth to heating to dissolve the gelatin. It is desirable that the gelatin dissolves without the formation of lumps.
It will turn out a rather thick mixture, with which we fill the cleaned fish, laid out on a dish. We put thin slices of lemon on the jelly and send it to the refrigerator. Usually, after thirty minutes, you can take out the aspic and treat guests or household members.
Jellied or aspic from river perch
The principle of cooking aspic from river perch is no different from how jelly is prepared from sea fellow.
We lower the loin into the pan, cook for a quarter of an hour. Pre-salt the water, add bay leaf and sweet peas. Then, with the same care, we take out the fish, clean it from the bones, put it on a dish.
Strain the broth and return to the stove. Pour gelatin into the heated broth and stir constantly so that there are no lumps. Pour the peeled perch sirloin with a thick broth with gelatin. We bring the jelly to condition in the refrigerator for half an hour. The aspic can be cooled elsewhere, for example, on the balcony, if the weather is right. In half an hour, you can eat aspic from river perch.
During the preparation of aspic dishes from sea or river perch, at the final stage, you can show culinary fantasies, which can only be limited by the taste preferences of the cook. For example, in the process of cooking the broth, spices are added that give a special piquancy. It can be peppermint, coriander, Daurian lemongrass, etc.
Frozen sea bass is a suitable fish for a delicious aspic. You just need to watch the time so as not to digest the delicate white flesh. Pieces of fish in aspic should retain a certain elasticity.
All large fish species have the potential to " self-gelling”, but for this you need to simmer the heads and ridges for hours. instant powder gelatin allows you to cook a hot base of aspic in half an hour, and after another hour it will be possible to serve a frozen dish on the table.
Products
- sea bass - 500 g;
- water - 1 l;
- gelatin instant- 25 g;
- onion - 1 pc.;
- carrots - 1 pc.;
- bay leaves - 2 pcs.;
- dill - 2-3 stalks;
- dried bell pepper - 1 tsp. l.;
- sweet peas - ½ tsp. l.;
- black peas - 1/3 tsp. l.;
- salt - to taste.
Recipe
The pulp of sea bass after boiling will be very tasty. But the fishy aroma of fish soup does not have the saturation that is necessary for aspic, so you have to add vegetables and spices.
one . Scales are removed from the thawed perch carcass, the fish is washed in cold water. Peel and wash onions and carrots.
2. First you need to prepare a vegetable broth. A whole onion is put in a saucepan, a large carrot is cut into 3-4 parts. Longitudinal cuts are not suitable, since boiled carrots in the future will become the basis for the culinary decor of the aspic.
3 . Seasonings are added - peas and whole dill stalks.
four . Put salt , bay leaves , strips of dried sweet pepper . At this stage, you can add only 1 heaping teaspoon of salt, and then add salt to the dish to your liking.
5 . Pour a liter of water, put the pan on medium heat. Vegetables are boiled for 10 minutes.
6. Sea bass carcass cut into slices two centimeter thickness . If a dark film remains somewhere on the abdomen, it is scratched with the tip of a knife. All fins are cut.
7. The fish is dipped into a boiling vegetable broth, the fire is reduced. Pieces of perch are boiled for 15 minutes.
eight . Fish and vegetables are taken out of the fish soup and put on a plate.
9 . The ear is filtered, by this time there are 600 milliliters of liquid left. Taste , add salt if necessary . The broth is brought to a boil, removed from heat, and after a minute or two begin to interfere instant powdered gelatin. Wuhu stir until all grains are dissolved.
ten . The skin is removed from the pieces of perch, it separates easily. Remove spinal bones. The pulp of sea bass is laid out in portioned bowls. Lightly sprinkle the fish with fresh chopped dill. Carrots are cut into thick rings, flowers are squeezed out with the help of a mold. If you don't have decorating tools, carrots for jellied you can just cut into cubes.
eleven . A little warm jelly is poured into each serving. fish broth. The liquid should only slightly cover sea bass slices.
12 . The filling is placed in the refrigerator for 60 minutes.
13. Frozen aspic is very often served with spicy sauces, for example, mustard, horseradish root rubbed with beets.The sea bass aspic will have a medium texture density: the finished dish cannot be cut into cubes, but it can be laid out on a flat plate, the aspic will look like iceberg fragments with shiny edges.
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 the 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.
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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.
Enjoy your meal. Cook with love.
