Calories: Not specified
Cooking time: Not indicated
Hake aspic - so universal snack that it can be served on a festive table or prepared as a main dish for a home feast. It’s interesting that the aspic is made from hake, step by step recipe see photo below, you can present it as portioned dish, using special forms, and when serving, turn them upside down - this serving will be very popular with guests at the festive table. But, of course, the most important point- it's not so much effective presentation, How great taste dishes.
To do this, you need to choose a good, high-quality, freshly frozen fish, such as a carcass of hake, pollock or pike perch. The taste of the aspic will largely depend on the fish chosen, so you need to focus on your wishes, but do not forget that it is better to take the fish dry frozen (this method of preparing fish makes it almost impossible for unscrupulous sellers to re-freeze it). I'm sure you'll like this too, the dish turns out very tasty.
To ensure that the taste of the aspic has pleasant spicy notes, herbs and spices are added to the broth while cooking the fish. This could be oregano, coriander, or a ready-made fish soup mixture.
- fish (hake, fresh frozen) – 200 gr.,
- carrots – 1 pc.,
- laurel leaf (dried) – 1-2 pcs.,
- salt (sea, medium) – 7 g.,
- gelatin (instant) (or agar) – 10 g.,
- parsley – 5 g.,
- onion - quarter.
How to cook with photos step by step
Defrost the fish carcass under natural conditions. Then we cut it up in such a way as to remove the fins and clean the belly from the black film lining the insides. Then we cut the fish into pieces 2-3 cm thick. 
Peel the carrots.
Place the fish in a pan, add spices and salt. Then add whole peeled carrots, onions, a sprig of parsley, pour in water at the rate of 100-150 ml of water for each piece of fish. Place the pan on low heat. 
As soon as the water begins to boil, be sure to remove the foam from the surface and cook the fish for 7-10 minutes over low heat. I also cook often, and I recommend it to you too.
When the fish is ready, remove it from the broth and remove the bones.
The fillet can be chopped or left in pieces.
Continue cooking the carrots for another 5-7 minutes until they are soft.
In a small saucepan, soak gelatin with warm water at the rate of 1-2 tbsp. spoons of water per 10 g of gelatin and let it swell. 
Then melt the swollen gelatin in a water bath and quickly pour it into the fish broth, strained from the spices. Taste the broth for salt. 
We cut the carrots into slices, decorate the fish with them and slowly pour in the broth with gelatin so that it covers the fish by 3-5 mm. Be sure to check this one out too
Delicious, dietary dish which will look great on festive table, to delight you on weekdays, to diversify any diet. Refined taste sea fish, accentuated with carrots and herbs, will bring pleasure to lunch or dinner.
Required ingredients:
The aspic is prepared in the same way as a regular fish soup, only in a version with fewer ingredients, changing the end of the preparation. We take a large hake carcass, clean it, gut it, and separate the largest pieces in the belly area. We cut pieces 2-3 centimeters thick. Place the fish in a pan. If you want to make aspic from river fish, pike perch is most suitable.
Take the carrots, wash them, peel them. Place whole carrots in the pan with the fish.
Pour water into a saucepan in the following proportion: for each piece of fish 100-150 grams of water.
Add 2 bay leaves. We put it on the stove.
Cover the pan with a lid, bring to a boil, reduce the heat to low, and let simmer for 7-10 minutes until the fish is cooked. At this time, prepare the container for the filler. It is better to choose dishes in white or light colors, preferably with a solid bottom. Then the beauty of the dish will be visible. If you plan to serve the dish elegantly, after cooking is complete, you can place it on a flat dish with the bottom up; to do this, choose dishes with a narrow bottom that widens towards the top. Then the aspic will be easier to come out of the container.
Place split, whole parsley leaves on the bottom of the dish.
After 7 minutes, remove the lid from the pan and carefully remove the fish to a separate dish.
The carrots remain simmering for another 5-7 minutes.
Place the fish on top of the greens, one piece at a time into a serving plate.
Let's take food gelatin in an amount of 10-15 grams (if you do not use thickeners of animal origin, it can be replaced with agar, which is made from algae). Pour gelatin into an enamel container.
Add 1-2 tablespoons of water if desired.
We wait for it to swell, usually 10-15 minutes for instant gelatin, 30-40 minutes for regular gelatin.
Place the container with gelatin on the stove and heat it until it is liquid and homogeneous. Do not bring to a boil!
We take the carrots out of the fish broth and turn off the stove. Cut the carrots into circles of medium thickness.
Place carrot slices around the fish in any order, to your taste.
Add the melted gelatin to the fish broth.
Mix the gelatin and broth well. We immediately begin pouring the fish broth into portioned plates with fish and carrots. It is necessary to pour slowly, trying not to disturb the laid out decor, aiming at the center, at the fish.
The broth should cover the fish by a maximum of 3-5 millimeters. Let the aspic cool.
On top we again decorate the aspic with parsley (leaves).
Place the cooled aspic in the refrigerator for 1 hour.
After an hour, the aspic should harden and be ready for use.
The dish is ready! Bon appetit.
1 kg of fish (1/2 kg fillet), 1 liter of water, 40 g of gelatin, 1 parsley and celery root, 1 onion, 3 peppercorns, salt.
After cutting the fish, thoroughly rinse the spine, head (without gills), tail part and fillet. Place everything in a pan with water, add peeled vegetables, pepper, salt and cook for 15-20 minutes. Then remove the heads, spine, and fins from the broth. Place the prepared fillet pieces into the broth and cook over low heat until tender. Remove the finished fillets, cut into pieces and place on a dish, garnish with lemon slices and carrots.
Strain the broth, add gelatin, previously soaked in cold water, bring to a boil, cool and pour over the fish.
In order for the jelly to form faster, the dish must be placed in a cold place.
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for 1 kg of frozen fish - 1 carrot, 0.5 heads onions, 0.5 parsley root, 2-3 tablespoons 3% vinegar, 8 teaspoons (40 g) gelatin, 1 lemon or 2 hard-boiled eggs, 10-12 sprigs of parsley, bay leaf, allspice, salt .
Preparation:
Suitable fish for aspic is fleshy, without small intermuscular bones, with white flesh.
Can be used: dentex, sea burbot, grenadier, sabrefish, hake, cod, sea bass, notothenia.
Cut large fish into boneless fillets, and cut small fish with a narrow body (like a saber fish) into carcasses or pieces.
Make cuts on pieces of fish with thick skin to avoid pulling the skin and deforming the pieces.
Food waste fish - bones, heads without gills, skin and fins - pour cold water (2-2.5 l) and cook at low boil for 20-30 minutes, then add chopped vegetables (carrots, parsley root, onion), spices and continue cooking for another 10-15 minutes. Then increase the heat, put pieces of fish into the boiling broth, bring to a boil, reduce the heat and, at a low boil, bring the fish to readiness for about 15-20 minutes.
5-7 minutes before the end of cooking the fish, add salt to the broth.
You should not overcook the fish, as the pieces may become deformed and the quality of the fish will decrease. Remove the finished fish with a slotted spoon and place it in a deep dish or enamel tray, skin side up (pre-remove the bones from the fish).
Dish decoration:
For each piece of fish, place a slice of carrot, a sprig of parsley, a slice of lemon (without the skin) or an egg and secure them by pouring a small layer of jelly and letting it harden. Pour semi-hardened jelly over the fish.
The top layer of jelly should be at least 1-1.5 cm.
If jellied fish is cooked in molds, then they arrange it differently.
To do this, pour jelly (0.5 cm layer) onto the bottom of the molds, let it harden and then place parsley, carrots, lemon or egg and fish skin side down on it and pour half-cooled jelly on it. Keep the poured fish in the refrigerator until the jelly hardens completely.
To prepare the jelly, strain the broth, add gelatin, previously soaked in cold water (1:8), vinegar and bring to a boil while stirring (but do not boil).
When used for jellied saber fish the indicated amount of gelatin should be halved, since this fish produces a gelling broth. To obtain a more transparent fish jelly (lanspig), it must be lightened.
After dissolving the gelatin, add to the broth egg whites(from 3-4 eggs), thoroughly mixed beforehand with 4-5 times the amount of cold broth (1-1.5 cups). After introducing the mixture, stir the broth, bring to a boil (but do not boil), then remove the pan with the broth from the stove, cover with a lid and let the broth sit for 15-20 minutes, then strain through several layers of gauze. Cut the jellied fish cooked in a tray or dish with a knife so that there is a small layer of jelly around the pieces.
Lower the molds with jellied fish into the hot water and, turning them over, place the contents on a plate.
Garnish for jellied fish:
Serve the jellied fish with horseradish sauce or red horseradish sauce in a gravy boat.
On a dish with jellied fish, you can put a side dish - salted or pickled cucumbers, fresh or salted tomatoes, salad red cabbage, Bell pepper or lecho, etc.
Give a uniform or complex side dish - from several types of vegetables, selecting them by color.
You can also use mayonnaise and jelly sauce for decoration.
Spicy jellied fish
1.5-2 kg of fish (pike, carp, pike perch), 2 onions, 2 carrots, 1 parsley root, 1/3 teaspoon granulated sugar, 8 black peppercorns, 3 peas allspice, 2 clove buds, 1 bay leaf, 1 lemon, salt.
1. Clean the fish, gut it, cut off the fins, tail, head, remove the gills, rinse thoroughly. Make a cut along the back from head to tail and carefully remove the fillet from both sides.
2. Peel the onions, carrots, parsley root. Place the bones, fins, tail and head of the fish in a pan, add onions whole or cut in half, carrots cut lengthwise into 2-3 parts, parsley root, peppercorns, cloves, bay leaf.
3. Pour in cold water so that the entire contents of the pan are covered. Add salt and bring to a boil, skim off the foam.
4. Cover the pan with a lid and cook the broth on low heat for about 1 hour. Then strain the fish broth into another pan, put the fillet cut into small pieces into it and cook for 30 minutes. Strain the broth.
5. Pour part of the broth into a deep dish; when it cools, put it in the refrigerator to harden. Place pieces of fish on the frozen jelly. Cut the lemon into circles and decorate the fish. Pour over the remaining chilled fish stock and refrigerate until set. Serve with horseradish.
Hake aspic
1 kg of hake, 1 carrot, 1 parsley root, 1 onion, 1 packet of gelatin, 3 black and allspice peas, parsley, salt.
1. Clean the fish, gut it, and fillet it. Rinse the spine, bones, tail part, tail, fins and head of the fish, place in a pan and, after adding salt, cook for 1 hour under a lid at moderate heat.
2. Place peeled and chopped vegetables, peppers, fish fillets into a saucepan with the broth and cook for 15 minutes. Remove the fillet with a slotted spoon, cool, cut into slices with a sharp knife and place them on a plate.
3. Add gelatin pre-soaked in boiled cold water to the broth, salted to taste and strained.
4. Heat, without bringing to a boil, stir constantly until the gelatin is completely dissolved.
5. Cool the liquid jelly and let it settle, carefully pour off the transparent part. Garnish the fish pieces with parsley sprigs.
6. Pour liquid jelly over the fish on a platter and refrigerate until it hardens.
Cod filled fisherman's style
900 g cod, 600 g “fish detail” (ruff, minnows, roach), 2 onions, 1 carrot, 2 boiled eggs, 2 pickled red peppers, 1/2 lemon, ground red pepper, salt.
1. Peel the onions and carrots, cut into 4 parts. Cut boiled eggs and lemon into circles, pickled pepper into rings.
2. Clean the cod, gut it, cut off the head (removing the eyes and gills), tail and fins. Fillet the fish, remove the bones, and cut into portions.
3. Rinse the “fish detail” thoroughly and put it in a saucepan. Add head, tail, fins and bones of cod, onion, carrots, salt. Pour in cold water and bring to a boil. Skim off the foam and cook for about 1 hour on low heat.
4. Strain the broth into another pan and bring to a boil. Dip the cod pieces into it, add ground pepper. Cover the pan with a lid and reduce heat.
5. Boil the fish for about 25 minutes. Then, using a slotted spoon, carefully transfer the portioned pieces of cod onto a plate.
6. Fish broth strain, if necessary, reduce to 3 cups, cool to room temperature.
7. Decorate the fish with circles boiled eggs and lemon, pickled red pepper rings. Carefully pour in the concentrated fish broth over a knife in 2 additions.
8. Place the cod in the refrigerator until frozen. Serve with jellied horseradish and beets.
