How to cook fish jelly in different interpretations

So it was started in Russia that on New Year's Eve, Olivier salad, stuffed pig, meat or fish jelly must be on the table. The last dish will be discussed in today's material. It is not clear, for what reason he is considered an original Russian food, because cooking is loved in many countries.

It is an incredibly nutritious, nutritious and delicious cold appetizer that many people of the world like. Few people know that pouring in moderate amounts, especially prepared from lean fish, game and vegetables, is very useful for the body. It contains aminoacetic acid, which has antidepressant properties, and natural collagen, improving the condition of nails, skin and hair.

However, in the cold, as it is customarily called in the common people, there is one drawback - high caloric value. For this reason, it is not recommended to abuse them often. A small amount of jelly, eaten on New Year's holidays, does not hurt your figure in any way. From demagogy to business!

Spicy fish jelly: recipe first

Surprise the household with a fragrant, bright and delicious food. Believe, your relatives will ask to cook it more often. So, for the rich broth you need to take 5-6 heads and tails of white fish, medium carrots, three onions, five leaves of bay leaf, sugar, salt, pepper. And most importantly - do not forget to buy a fillet of white fish - a kilogram, as well as gelatin - 10 grams, a pair of cloves of garlic and a bunch of dill.

Technological process

All the by-products (tails, heads) will be cleaned from scales and fins, washed and sent to a deep container of water. In the pan, immediately put the washed uncooked carrots and onions (remove the husks). After boiling, pour the necessary spices, cover and simmer for about 1.5 hours.

Finish the broth, do not discard the carrots, it is useful for decoration, put the fillets in there and boil for 15 minutes, squeeze out the garlic before switching off. Strain the broth again, dilute it with the swollen gelatin. Cut the flesh of the fish into small portions.

Now we start to pour fish jelly on the forms. At the bottom of the plate we spread the carrots sliced with mugs, chopped dill and pieces of fillet - we pour all the broth and send it to the refrigerator for the whole night. Serve with mustard or horseradish.

Fish jelly from red fish: recipe for the second

An exquisite trout from trout has a delicate taste and a delightful view. An unusual color we will give with the help of tomato paste, which will add brightness and contrast. A kilo of fresh fish will require the following products: heads, tails (3-4 pcs.), Onions, carrots, tomato paste (three hundred grams), parsley and gelatin (10 g). For spicy fragrant spices are required: black pepper peas (4 pcs.), Dried cloves (4 pcs.), Five leaves of laurushki, salt.

Organization of cooking

In boiling water put waste from fish and vegetables, cook for 2-3 hours. The longer the broth is on the stove, the richer it will be. For half an hour before the readiness to throw the seasonings and to torment 20 minutes. After that, strain several times to a clear color, put the trout from the bones and ridge, allow to boil for 10-15 minutes.

Remove the fish with a noise, cut into neat pieces. Put finely chopped parsley on the bottom of the mold, top it with fillets, pour all the decoction. Put in the refrigerator for five hours. During this time we will prepare a color basis. Swell the gelatin with tomato puree, pour the liquid into the slightly frozen fish jelly and return it to the refrigerator shelf.

Filling with seafood

If you have the means, then do not deny yourself the pleasure - prepare an amazing treat, otherwise it can not be called. This real delicacy will be the decoration of the festive table.

Ingredients: three hundred grams of cod and salmon fillets , two hundred grams of shrimp and mussels, one hundred grammes of octopus, scallops and squid. For broth: 700-800 g of fish by-products, laurel (five leaves), pepper, salt, two onions. For decoration use dill and lemon.

Instructions

Within five hours, boil the broth from the heads, tails, onions, bay leaves, pepper and salt. Do not forget to remove the foam. Filter the ear, put all the seafood and fish assorted into it - boil for ten minutes. Lay out the forms, pour the broth, leave for a day to freeze. Chilled fish jelly without gelatin decorate with lemon wedges and dill sprigs.