Recipes for jellied fish
The jellied is a traditional dish with which each housewife with pleasure decorates a festive table. It is usually made from meat, but such dishes are already a little bored. Therefore, if you want to prepare for the celebration of something special, it is worth making aspic of fish - a tasty, dietary dish, which has a presentable appearance. However, in order for the filler to work out like in a restaurant, it is important to know about some of the intricacies of cooking.
On the occurrence of all your favorite dishes there are several versions. The first is Russian. Jelly is said to be derived from jelly. Earlier, after the meal of the nobles, the remnants of food were poured into one container, made from this whole broth and exposed to frost. Then the viscous mass was formed fed servants.
Once a French culinary specialist saw this process and created on its basis his own delicacy - galantine. Only in those days, instead of gelatin used expensive fish glue called Karluk.Naturally, aspic from fish or meat was available only to grandees. But over time, Karluk was replaced with budget gelatin and “aspic” became the favorite dish of all classes.
According to the second version, the first “jelly” also belongs to the French. However, the recipe for this dish was invented in France, in the Renaissance. In those days, kings and courtiers were yearning for sophistication and sophistication in everything, so prosperity affected not only art, but also cooking.
As you can see, there are no reliable facts confirming which country became the birthplace of the flood track. However, it is proved that the first official recipe of this fantastic dish belongs to the Frenchman.
Today, there are many variations of all your favorite jelly. It is made common and portioned, with a variety of seafood or river fish, for every taste and budget.Therefore, before choosing which recipe is better, you should carefully familiarize yourself with the main ingredients, so you will be pleased with the prepared dish.
Sea fish in French
Since the classic recipe contains pike and vegetables, many chefs try to repeat it. However, it is better to decide what kind of filler recipe is only for gourmets who tried it.
To prepare the French version of the dish, you need the following ingredients:
- pike of medium size - 1 pc .;
- pike perch - 1 small;
- water - 850-900 ml;
- boiled carrots (medium) - 1 pc .;
- spring onions (optional);
- Beets (also boiled) - 1 pc. (small);
- canned corn - 0.5 jars;
- gelatin - 1 plate or tablespoon;
- salt and black pepper to taste;
- bay leaf - 1 pc.
The cooking process should be carried out in strict sequence, because it is important that the ingredients maximize their taste, while retaining the shape. We start with cleaning the fish: if you purchased non-fillet, you should eliminate the scales, internal organs and bones, leaving only the cut portions. The pieces should be big enough.
Now proceed to the heat treatment of fish.Put the pieces in a saucepan, add salt and pepper, then pour with water and set on medium heat. After the fish boils, it is necessary to reduce the flame a little and let it boil for 10 minutes. Such a recipe for preparing fish will eliminate its cooking, and the broth will turn out to be quite transparent.
Now is the time to remove the pieces of fish and transfer them to a separate container. In the meantime, get some broth. First, it should be filtered through a gauze folded in several layers, this will remove the smallest pieces and make the liquid more transparent. Pour a piece of broth into a glass and put gelatin in it.
Let him stand a little, so that the plate swelled. Then carefully move the broth with gelatin until the latter is completely dissolved. Now mix the liquid from the glass with what remains in the pan after straining.
When all the ingredients are prepared, you should proceed to curly cutting vegetables. Of course, you can not bother and just cut them into pieces, but the beets in the form of flowers or butterflies look much more effective. For such beauty, it is worth taking special plungers for cookies.
Take out the mold for the filler, rinse it and wipe dry. Then put vegetables on its bottom, sprinkle some corn and green onions. It is important that they are evenly spaced so that there is a beautiful decor in each piece of cooked food. Now once again check the pieces of fish for the presence of bones and place them in shape.
It is worth doing it evenly. It is better that each estimated portion contained a piece of pike perch, and a little pike.
Meanwhile, put the broth on the fire and slightly heat up. Then pour half the liquid into molds, let it cool in air and put in the fridge. In the remaining broth, put a piece of beet, so that it turns into a nice pink hue. Now take the form out of the refrigerator and add colored liquid to it. Next, return the filler in place for 10 - 12 hours, so that it is well frozen.
Prepare a plate of suitable size before serving. Then cover it with a form and gently turn it over. Frozen jelly will remain on the plate, and the form - in your hands.
This is a very original dish that will decorate any holiday table. However, this recipe is a bit more complicated than the classic one and suggestsmore processes.
For its preparation you will need the following ingredients:
- fish (pike perch - 1 pc. and red fish - 200 - 250 g);
- some shrimp - 50 g;
- as much crab meat;
- soy sauce - 3 tsp;
- 200 g sour cream;
- a little horseradish - no more than 3 teaspoons;
- onions - 1 pc .;
- carrots - 1 pc. (average);
- lemon - 1 pc. (it is possible and less);
- red caviar as a decor (optional) - 50 g;
- gelatin in plates - 1 pack;
- salt and pepper to taste.
Preparation of jellied is made in several stages. First, clean the onions and carrots, cut the lemon into 2 parts (use only half) and put all this in a saucepan. Perch perch, separating the head and spine. These parts should be used for cooking broth.
Now we turn on 2 burners and set the stews of red and white fish to boil in separate containers, without mixing 2 species. After 5 minutes, remove the red fish from the fire and catch the pieces. As indicated by the recipe, half of the pieces we send to cook already in the pike perch, adding to the same and pieces of white fish.
The second half of the red fish will be used for the first layer of filler. To make it, we take sour cream and gradually stir in horseradish with soy sauce, constantly tasting it.In parallel, take 2-3 tablespoons of broth and put gelatin in them to swell.
Now we take forms and fill them with a half sour cream mixture of seafood. Send the first part of the filler to the refrigerator for a while to set. After adding red fish and freshly cut pieces of zander, the broth should be cooked for another 5-7 minutes.
Turn off the heat, add the second half of the gelatin to the broth and mix thoroughly. Then allow the liquid to cool. Now is the time to remove the molds with the slightly stiffened first layer and add fresh broth with pieces of fish to them. Jellied should be sent back to the refrigerator for 10-12 hours for complete freezing.
Since this recipe is festive, its presentation and décor is important. For this form, cover with plates and turn over so that the jelly remains on the dish. From above it is necessary to lay out red caviar and thin slices of the remained lemon.
Fillet Pie with Fish Recipe
In addition to jelly, other seafood dishes are also popular. A special place among them is the jellied pie with fish. It is easy to prepare, and the result exceeds all expectations.
To create this dish you need the following ingredients:
- kefir or sour cream - 1 cup;
- as much sifted flour;
- vegetable oil - 4 tbsp. spoons;
- egg - 2 pcs .;
- salmon - 200 g;
- hard cheese - 100 g;
- a little green onion;
- salt and pepper to taste.
We start cooking with the test. To do this, pour in a bowl of sour cream or kefir, add to the same a couple of eggs and sunflower or olive oil. Mix all this thoroughly. Then separately sift the flour and mix it with 0.5 - 0.75 teaspoons of salt and soda. Pour this mixture to the liquid ingredients and knead the dough thoroughly. In the end, you will have enough liquid base for the cake, comparable to the dough for the pancake.
Now we form a jellied pie with fish. Pour half the dough into the baking dish. On top we lay out the red fish, cut into strips and lightly salted. Then put green onions on it and sprinkle it all with grated cheese on a coarse grater.Pour the rest of the dough from above, spreading it evenly over the surface.
Now turn on the oven and heat it to 180 ° C, then put the cake in there. After 25 minutes, it is worth checking the readiness of the dish by piercing it with a toothpick. If the dough clings and does not brown, then leave the cake for another 5 to 10 minutes. When the toothpick is easily removed, it's time to finish baking and let the dish cool. The warm cake is removed from the mold, cut into portions and served to the table.