What kind of fish is suitable for aspic?

What fish is best for aspic?

This is a completely logical question if you decide to make fish aspic. Which variety is more suitable for this, will it harden or not? Almost all types of fish contain so-called collagen; it determines whether your jellied meat will harden on its own or with the addition of gelatin.

Almost any fish is suitable for aspic, be it sea or river. But there is one such point - the bony nature of river fish. That’s why I prefer making aspic from large sea fish: it’s tasty, healthy, and removing the bones won’t take a lot of time. Jellied river fish also has its place, so don’t forget about it. The most important thing is to use fresh fish, then the aspic will turn out very tasty.

Most often, aspic is prepared from cod, pike perch, silver carp, sturgeon, chum salmon, pink salmon, pike, carp and pollock.

WHAT FISH TO CHOOSE FOR JELLY

Almost any type of fish is suitable for preparing aspic. After all, any fish contains collagen, which determines whether your aspic will harden without adding gelatin or not. However, you need to keep in mind that each type of fish has a different amount of collagen.

Important!
If you do not want to add gelatin to the aspic, buy fish with the head. Fish fillets and carcasses are not suitable for these purposes.

CHOOSE THE FOLLOWING FISH FOR PREPARING JELLY:

Sturgeon;
Chum salmon;
Trout;
Pink salmon;
Cod;
Zander;
Carp;
Pike;
Silver carp and pelengas.

HOW TO COOK JELLY FISH BROTH

For your information! If you are skeptical about fish aspic because you don’t like its specific smell, add a chicken cube to the broth during cooking. It neutralizes the smell of “mud” (especially for river fish). Plus it will give a nice color.

Clean the fish. Be sure to remove the gills.
Rinse the fish thoroughly.
You can cut the fish into large pieces. So that it fits comfortably in the pan.
Fill the fish with water.
Add peeled onion, carrots and spices to taste.
Cook for at least half an hour.

Important! If you don’t want to catch pieces of fish all over the pan, you can cook it in gauze.

A simple recipe for making pike perch jellied fish at home

Pike perch is a dietary fish, it has very little fat and very tender meat. In addition, it contains many amino acids that our body needs. In general, the dish will turn out not only tasty, but also very healthy. In the distant times of the USSR, pike perch aspic was the signature dish of every family on the New Year's table. I decided to prepare portioned aspic and now I’ll tell you how.

Ingredients:

Pike perch – 1.5 kg
Carrots - 1 pc.
Onion - 1 pc.
Lemon - 1 pc.
Black pepper - 10 peas
Black allspice - to taste
Salt - to taste
Gelatin - 3 tablespoons

Pike perch can be either seawater or freshwater, it is important to know this when purchasing. When cooking sea pike perch with the head on, there will be an unpleasant aftertaste, which will ruin the taste of the aspic as a whole. If you don’t know what kind of fish you have in your hands - sea pike perch or freshwater pike perch, then it’s better not to take risks and cook the fish without a head.

Remove the scales from the fish, cut off the fins, remove the entrails and wash the pike perch. Only after this cut off the head; my pike perch was already headless when purchased. Then cut the fish into pieces and remove them immediately from the bones. Place pike perch fillets in a pan. If the pike perch is freshwater, the head can also be boiled, but first remove the eyes and gills.

Fill with cold water, there should not be a lot of it, about 1.5 liters and place on the stove over medium heat. Immediately add the peeled onion and carrots to the fish.

Pike perch cooks very quickly, about 15 minutes. Therefore, do not go far; as the broth boils, skim off the foam. This is a prerequisite for a clear broth for aspic. Towards the end of cooking, add seasonings: black peppercorns and allspice, salt. Cook after boiling over very low heat.

The main thing is not to overcook the pike perch, so as not to lose the density and appearance of the pieces of fish. As soon as the fish begins to flake, remove it immediately.

Now you can start preparing gelatin. Pour it into a large plate and add 100 ml of hot water, leave to swell.

As soon as the pike perch is ready, place it on a separate dish.

Place the fins and tail (if you have a head, then that too) in a saucepan and cook for another 20 minutes.

When the broth is cooked, remove the onions and carrots. We throw out the onion, and the carrots will be useful for decorating the aspic. The broth must be strained through a sieve. Then pour in the gelatin and stir; if the gelatin is poorly dissolved, you can heat the broth in the microwave or on the stove and the gelatin will dissolve.

Finally, take a jellied pan, I have a muffin pan, put boiled carrots on the bottom and lay out the fish fillets. Pour broth with gelatin on top. Place in the refrigerator to harden for 4-5 hours.

Due to the ease of preparing pike perch aspic, you can also prepare it on a regular weekday. For a festive table, the aspic can be decorated with additional green peas, quail eggs, herbs and viburnum berries.

Very tasty and tender!

How to prepare cod aspic with gelatin

Another very dietary aspic that can be eaten during Lent. The cod aspic is juicy, tender and slightly spicy. It will definitely appeal to both adults and children. Preparing cod aspic is not difficult; even a novice housewife can handle it.

Ingredients:

Cod – 500 g
Carrots - 1-2 pcs.
Onion - 1 pc.
Celery stalk - 1 pc.
Gelatin - 2 tbsp. spoons
Allspice black pepper - to taste
Salt - to taste

The cod must be thoroughly cleaned and washed, fins removed and cut into portions. Cut the onions and carrots into quarters, and cut the celery stalk into rings. Place everything in a saucepan and fill with water, about 1 liter.

Place the pan on the stove over medium heat and cook for 20-25 minutes until the fish is cooked. Don't forget to remove any foam that has formed. When the cod is ready, remove everything from the pan and leave to cool slightly. While the fish and vegetables are cooling, dilute the gelatin in warm water in a large container, then mix with the broth, previously strained through cheesecloth folded several times.

Then separate the cod from the bones and place it in a mold where the aspic will set. Place carrots, cut into small pieces and celery on top.

Fill the mold with fish broth and gelatin, garnish with parsley leaves and lightly pepper. Place the mold on the middle shelf of the refrigerator to harden for 3 hours.

Serve cod aspic with mustard. You can also garnish with lemon slices. Enjoy the most delicate aspic.

Cod fillet

Cod, cooked in any form, has an extremely mild flavor. It is often prepared for children. Of course, jellied fish cannot please little gourmets, but older ones will certainly enjoy the dish.

Components:

1 kg cod;
1 onion;
1 egg;
1 carrot root;
1 lemon;
1/3 cup cream;
allspice, laurel leaves, salt.

Cooking technology:

We cut the cleaned cod into portions; we do not throw away the tails and heads, but use them for broth. Add vegetables and spices to them and cook for about an hour. Squeeze lemon juice into the pan.
We strain the broth, throw away everything that is not needed, and divide the meat into pieces. Divide the fish into two approximately equal parts, mix one of them with cream.
Place the meat in the container chosen for serving, fill it with creamy broth and take it to a cold place to harden.
Eggs need to be boiled, cut into cubes or strips. We cut carrots the same way. Place the ingredients on the frozen aspic, fill with clear broth, and place in a cold place.

Cooking jellied fish in a slow cooker

Fish cooked as jellied fish in a slow cooker turns out to be tender and elastic, which is sometimes not possible to achieve when cooked in a saucepan on the stove. I very often turn to a miracle piece of technology for help - a multicooker. It's easy to cook, quick, and most importantly delicious!

List of required products:

Fish fillet – 500 g
Head, fins and tail - from one fish carcass
Onion - 1 pc.
Carrots - 1 pc.
Parsley root - 50 g
Black peppercorns - 10-12 peas
Bay leaf - 2 pcs
Salt - to taste
Gelatin – 10 g

Fish jellied fish can be prepared from any type of fish, and you can even combine them; you definitely won’t spoil the taste of the jellied fish. I'll take a salmon fillet and a catfish head.

Let's get started. Cut the salmon fillet into medium-sized pieces. Remove the eyes and gills from the catfish head, divide it into two parts and rinse thoroughly. Do not mix fish fillets and heads together. Peel the vegetables, onions and carrots, cut into small pieces, you can add the whole onion.

Fish jellied silver carp without gelatin

Fish jellied fish, if prepared correctly, is amazingly tasty. I want to tell you another tasty and not complicated version of a fish snack. Silver carp jellied meat will harden perfectly even without adding gelatin. The fact is that the head and skin of oily fish give a lot of natural stickiness.

Ingredients:

Silver carp heads - 4-5 pcs.
Onion - 1 pc.
Black peppercorns - 10 peas
Garlic - 2 cloves
Bay leaf - 2 pcs
Salt - to taste
Carrots and lemon for decoration

Remove the gills and eyes from the silver carp heads, rinse well with running cold water and place in a saucepan.

Immediately add the onion, garlic and spices, cover with cold water, it should completely cover the heads.

Place the pan on the stove, bring to a boil and reduce the temperature to low; the broth should not boil. The foam must be removed. Boil the heads for 1 hour, and then remove the fish and cut into pieces. I decided to make jellied meat in portions in glasses. To decorate, place lemon slices on top of the silver carp in the molds.

Strain the fish broth through a sieve or cheesecloth folded into several parts. Fill the molds with broth and place in the refrigerator for 4 hours to harden.

Silver carp has a very valuable composition of vitamins and microelements. Therefore, jellied meat from this river fish is not only a tasty dish, but also healthy. Delight your loved ones with dishes prepared with love.

Actually the filling itself!

Now it’s the broth’s turn, since the fish needs to be poured. We take a clean pan, a sieve and cheesecloth, which we fold in several layers and place on the sieve, and strain the broth. For proper filling, gelatin is required. It is prepared in advance. To do this, the powder is soaked in water according to the instructions on the bag.

We also strain the gelatin into the broth, which must be hot so that everything in it is completely dissolved. Mix everything thoroughly and pour in the fish. To do this, we will use a regular ladle. After this, we send the form with the aspic to a cool place, but under no circumstances freeze the fish, otherwise everything will simply turn into ice.

The presented step-by-step recipe for fish aspic will appeal to every housewife, because the end result is not only a tasty dish, but also an incredibly beautiful one.

How to beautifully serve and decorate jellied meat on a festive table (photos - ideas)

Jellied fish is usually prepared for special occasions and the New Year, but what’s stopping us from preparing this dish on an ordinary day and decorating it festively. Seeing a beautifully decorated jellied fish will lift everyone’s spirits. And below are a few ideas for creating beauty on the table.

Sunny mood. Decorate the aspic with halves of a boiled egg along the contour, and place lemon slices in the middle of the dish, place a dessert spoon of black caviar on top of the lemon and add parsley leaves to the dish.

Prepare aspic from red fish, and the broth can be tinted with food coloring for beauty, also serve with lemon slices and olives, do not forget to garnish with parsley.

New Year and Christmas are coming soon, why not decorate the table with aspic in this design. Add to the slices of lemon, carrots, eggs and herbs, viburnum berries or cranberries. Perfect!

A fashionable trend now is portioned jellied meat. In my opinion, it is beautiful and convenient.

Very bright and elegant. Use vegetables for decoration to the maximum, experiment.

Food is an integral part of our life. Cook, try, enjoy! I tried to tell you recipes that anyone can do. Eat for yourself and treat your family and friends.

Happy holidays to you! Meet them deliciously!

An unexpectedly festive recipe. About jellied fish, which everyone loves, especially with a shot glass. One of the most delicious snacks that goes easily even when you don’t want to eat anything anymore (but you can still drink, excuse me.))

Jellied fish is often prepared from river fish: carp, grass carp, pike and others; it turns out remarkably tasty. But the problem with river fish is that there are a lot of small bones. The simple technology for preparing jellied fish, when it is simply cut into pieces and poured with broth and jelly, is not suitable, because it is unpleasant to then sit at the festive table and pick out the bones! To make it tasty, beautiful and convenient, you need to know the secrets. I tell you and show you the ideal version of aspic from inexpensive types of fish. You will save money and have fun.

Cooking from red varieties of fish

Red fish aspic has a noble taste and delicate aroma. It will be an excellent option for a cold appetizer at a dinner party and will definitely please your guests.

Components:

1 carcass of red fish;
onion and small carrots;
2 eggs;
1 lemon;
a third of a glass of cream;
allspice, bay leaf, cloves, salt.

Cooking technology:

We cut the cleaned fish into portions, do not throw away the tail and head, fill it with water. Add vegetables, spices, and herbs if desired. Cook for about an hour, add a little lemon juice.
We take out the fish, remove the head and bones, and divide the meat into pieces.
Strain the broth, divide into equal parts, mix the first with cream.
Place the fish on a plate, pour in the creamy broth, and let it harden.
Boil the eggs and then cut them into strips. We also chop the carrots. Spread evenly onto the frozen creamy broth, fill it with the second part and take the dish to a cool place.

Preparation

Clean the fish from scales and entrails, remove the gills, and wash well under running water.

Make a cut along the fin on the back with a knife and carefully cut off the fish fillet along with the skin.

Wash the head, tail and bones again under running water.

Place them in a saucepan, add bay leaves, peppercorns, coarsely chopped carrots and peeled onions. Cut the onion crosswise. If you boil the onion in its peel, the broth will turn out to be a beautiful amber color, and there will be no need for additional coloring.

Pour water over the bones so that it completely covers them, put on the stove, and let it boil. Then carefully collect all the foam and cook over low heat for 30-35 minutes: if the broth boils too much, it becomes cloudy, but we need it to be clear.

In the meantime, carefully cut the fish fillet from the skin and pass through a meat grinder several times, this way even the smallest bones will be ground. Add salt and ground black pepper to taste, egg yolk and couscous or semolina.

Knead the minced meat well and let it sit for 15 minutes. During this time, the couscous or semolina will swell.

With wet hands, form the minced meat into small cutlets the length of your little finger. For beauty, they can be wrapped in a strip of fish skin.

When the broth is cooked, salt it to taste. Prepare jelly filling. Calculate the amount depending on the dish in which we will pour and serve the fish. I always recommend reading the instructions, since all manufacturers use different amounts of liquid to dissolve the amount of dry gelatin powder.

Dissolve gelatin according to instructions. I needed 600 g of ready-made fish broth and 15 g of gelatin - a bag.

Strain the remaining broth, leave the carrots and discard the onion. Carefully place the fish cutlets into the clean broth. Cook for 15-20 minutes on the lowest heat. Turn off the stove and leave the cutlets in the broth for 15 minutes. Then remove them from the broth and cool.

Jellied pink salmon - step-by-step recipe

Pink salmon is a particularly rich fish in healthy components. Its taste is extremely rich, and the aspic made from this inhabitant of the deep sea is simply incredible.

Components:

1 kg of pink salmon;
1 onion;
1 carrot root;
1 tsp. gelatin;
1 tsp. vinegar;
allspice, laurel leaves, salt.

Cooking technology:

Cut the cleaned pink salmon into portions. Bring the tail and head to a boil. Add vegetables, season with spices, cook for half an hour, pour in vinegar.
We take out the pink salmon, throw away the head, tail and bones, and separate the meat itself.
You need to dilute the gelatin in a small part of the broth, mix it with the rest of the ingredients and cook for another 15 minutes.
Place the meat and chopped carrots on a plate, pour in the broth and let it harden. Serve the finished dish with your favorite sauces and herbs.

What is the best fish for aspic?

Before we begin to study cooking methods, we will find out which fish is best used to prepare this dish.

One of the frequently asked questions is which fish is better, frozen or fresh. You can, of course, cook from frozen, but if you want to get a dish with a rich taste and aroma, then give preference to a fresh or chilled product. It’s better to buy a carcass with the head on, so it’s easier to determine how fresh the product is.

The gills are the surest indicator of freshness; they should be red. Gray and black gills indicate that the fish was caught a long time ago.

The basic rule when preparing this dish is that there should be no bones in it. Therefore, it is better to use larger fish, it is easier to select bones from it. If it is very large, then it is not necessary to use the entire carcass for aspic; some can be set aside for preparing other dishes.

When thinking about which part of the carcass to use for aspic, give preference to the one that is closer to the head, it has fewer bones.

Perhaps one of the main questions is the type of fish. Through trial and error, culinary experts came to the conclusion that pike, pike perch, perch, carp, carp, silver carp, sturgeon, sterlet, hake, pollock, cod, salmon, trout, salmon, and chum salmon performed best.

If you wish, you can prepare this appetizer with any fish, but the above-mentioned representatives make a really tasty aspic. They also differ from other types in that they contain more collagen, which acts as a thickener.

Although the classic preparation of the dish is a clear broth with gelatin, it depends on the type of fish whether you add more or less of it.

An option without gelatin is also possible, but then the parts of the fish that have more collagen - the head, fins, tail, skin and even scales - are necessarily used for the broth.

Fish aspic - 2 step-by-step recipes with gelatin from pike perch

White pike perch meat has a delicate, pleasant taste. It contains a large amount of easily digestible protein, practically no fat and carbohydrates, so nutritionists recommend including this product in the menu of those who are watching their weight.

Ingredients:

pike perch fillet - 500 gr.
carrots - 1 pc.
onion - 1 pc.
celery - 40 gr.
gelatin - 30 gr.
garlic - 2 cloves
bay leaf - 3 pcs.
spice for fish - 1 tbsp. l.
red peppercorns
parsley root - 1 pc.
greens, lemon - for decoration
salt to taste
water - 1.5 liters

How to cook:

First you need to cook the vegetable broth. Pour water into a saucepan and put on fire. As soon as it boils, add the prepared spice mixture, bay leaf, parsley root, a few red peppercorns, and chopped garlic into the water. Also add unpeeled onion and carrots cut into rings to give it a golden color and taste. Add salt and cook for 10 minutes.
Soak the gelatin in advance: pour dry gelatin into a bowl and pour half a glass of boiled water at room temperature.
Cut the prepared pike perch fillet without bones and scales into portions, place in boiling broth, and leave to cook for 15 minutes.
Remove the fish and carrot pieces and let cool. Strain the broth through a sieve or cheesecloth.
Measure out 1 liter of broth and add the swollen gelatin into the hot broth, stir until it is completely dissolved. You can put it on the stove, but it is important that the broth does not boil.
Pour a little broth with gelatin into the aspic bowl and let it set a little. Cut the celery into half rings. Lay out the carrot and celery rings, then place the pike perch skin side up with the vegetables.
Pour in the remaining broth. Garnish with lemon slices, dill sprigs and red peppercorns. Let cool, then put the pike perch aspic in the refrigerator to completely harden.

When working with gelatin, you must first of all read the instructions on the package, since gelatin is different and, accordingly, it needs different amounts of water and time for soaking.

In the video, watch another recipe for jellied pike perch, it is interesting for its beautiful, festive design.

Fish aspic - a simple and tasty salmon recipe

If you like fattier fish, prepare cold salmon. This fish is a holiday in itself, and the aspic made from it, decorated with bright vegetables, turns out to be doubly festive.

What products to prepare:

fresh salmon - 2 kg (head, spine, fish pieces)
quail eggs - 12 pcs.
onion - 1 pc.
carrots - 1 pc.
green peas - 50 gr.
gelatin for 2 liters of liquid
black peppercorns
salt
greenery
lemon
handful of pomegranate seeds

Step by step description:

Place fish, carrots, onions, bay leaves and peppercorns in a saucepan. Pour in cold water and cook.
When boiling, remove the foam, add salt, cover and cook over low heat for 30 minutes. While the fish is cooking, add water to the gelatin and leave to soak.
Carefully remove the finished fish from the pan. After it has cooled, divide each piece into 2 parts and carefully remove the bones.
Strain the broth and let it sit for a while. Fat will rise to the top; if desired, some of the fat can be removed with a paper towel.
Add the swollen gelatin to the hot broth, stir until completely dissolved.
Pour a little broth into the bottom of the mold and arrange the fish pieces nicely so that they look in one direction. Decorate the dish by laying out quail eggs. Some of them can be cut in half, some can be put whole. Add carrot pieces, peas and pomegranate seeds.
Pour in the broth, let cool, and then put in the refrigerator.
Before serving, take a dish of suitable size and lay out the aspic, turning the dish over. Garnish with sprigs of herbs and lemon slices.

If the aspic does not come out of the mold on its own, it needs help. It is enough to hold the mold for a few seconds in hot water, then turn it over onto the prepared dish. The main thing is to make sure that hot water does not get into the jelly itself.

Tips for clarifying fish stock for aspic

All ingredients of the aspic should be clearly visible in the finished dish. This cannot be achieved if the broth is cloudy. To make the jelly completely transparent, use the following tips.

As soon as the broth for the fish aspic has boiled, you need to remove the foam with a slotted spoon, and then cook over low heat. This will make your broth clear.
If the broth turns out to be cloudy, you need to use clean gauze folded in four to strain it several times.
A great way to lighten any broth is to whisk an egg white. If you pour it in a stream into a hot meat broth, it will immediately become lighter. When the broth cools, the coagulated protein will settle and can be easily removed.

Pike aspic (chopped fish recipe)

This recipe is interesting because it is made from minced meat. It’s not scary to give this aspic even to children; you definitely won’t find a bone here. The only difficulty is that you need to remove the skin from the pike. But, as the craftsmen say, “the eyes are afraid, but the hands are doing.”

Required Products:

pike - 2-3 kg.
white bread - 2 slices
milk - 1 glass
egg - 1 pc.
vegetable oil - 2 tbsp. l.
carrots - 2 pcs.
onions - 2 pcs.
bay leaf - 2 pcs.
gelatin - 1 tbsp. l.
peppercorns - 7 pcs.
salt, ground black pepper to taste

Cooking method:

Wash the pike, clean it, cut off the head and carefully remove the insides. Use a sharp knife to make an incision, separating the skin from the flesh of the fish. Then, using your hands or a table knife, slowly, so as not to damage the skin, remove it with a “stocking.” You need to work more carefully near the fins, trimming them with a sharp knife or kitchen scissors. There is no need to remove the skin until the very end; cut the ridge near the tip of the tail. Using a knife, carefully remove the remaining pulp. The result should be a “stocking” of skin.
Soak slices of white bread in milk for 10 minutes. Soak gelatin in cold water.
Cut the fish, separating the flesh from the bones. Place in a blender, add chopped onions and blend. Squeeze out the bread, add to the minced meat, break an egg, pour in vegetable oil, salt and pepper. Mix everything together in a blender. You should get minced meat of medium thickness.
Place the minced meat in the stocking. It is important that the skin is not filled tightly, because it may burst during cooking. If the minced meat remains, it’s okay, you can make cutlets from it. Tie the open end of the stocking with thread.
Place the head of the pike at the bottom of the pan, making sure to remove the gills from it. Also add a backbone for fat. Carefully place the stuffed pike and cover with cold water. The water should only cover the fish. Add raw carrots, bay leaves, peppercorns, and salt. Let cook for 30 minutes.
Remove the fish from the pan and let cool. Strain the broth, add the swollen gelatin, stir until completely dissolved.
Cut the chilled pike into portions, place in portioned bowls, garnish with carrot rings and sprigs of herbs, and pour in broth. Let it harden in the refrigerator.

Transparent broth is an indicator of the quality of the aspic. If the broth is cloudy, you can lighten it with a pull. To do this, you need to beat the white of one egg to a strong foam, put it in the broth, stir and boil. Collect the resulting protein “flakes” with a slotted spoon, and strain the broth through gauze folded in several layers.

Delicious festive fish aspic with shrimp

This is truly a festive dish; it is made in portions with the addition of shrimp. Another beauty of it is that the broth is cooked from different types of fish with the addition of the same shrimp, which makes the broth rich and tasty. Real New Year's aspic.

What products to prepare:

pike perch fillet - 1 kg.
perch fillet - 300 gr.
cod fillet - 200 gr.
carrots - 1 pc.
onion - 1 pc.
leek (white part) - 10 cm
shrimp - 200 gr.
gelatin - 115 gr.
bay leaf - 2 leaves
dill, parsley
salt pepper
water - 1.5 liters

Step by step recipe:

The secret to a delicious aspic is the right broth. In a dry frying pan, lightly bake the onion, cut in half, and carrots. This will give the broth a pleasant aroma and color.
Cut the leek lengthwise and in half, put it in a pan of water, which you previously placed on the stove. There we also put baked onions, carrots, a sprig of dill and parsley, peppercorns, and bay leaves.
The broth must be strong and rich, so it is prepared from assorted fish. Cut it into arbitrary pieces and add it to the vegetables.
Shrimp is added to improve the taste. While the broth is boiling, skim off the foam, add salt and simmer over low heat for 30 minutes.
You need to remove all the contents from the finished broth. For aspic, only pike perch is used. It must be cut into portions and simmered in boiling broth for literally one minute.
Remove the fish, strain the broth and let it cool slightly. Pour gelatin with cold water, after 10-15 minutes combine with broth.
Peel the shrimp, cut the lemon into thin slices and cut them into 4 parts. Cut the carrots nicely.
Place lemon slices, 2-3 shrimp, a parsley leaf into silicone portion molds, pour a thin layer of jelly and put in the refrigerator for 10 minutes.
Remove the molds from the refrigerator, put in a piece of pike perch, and pour in the broth. Place in the refrigerator and it will be ready in an hour.
Before serving, place lettuce leaves on a plate and place portioned appetizer on them.

New Year is coming soon and an appetizer prepared according to one of the recipes will not only be a table decoration. It will become the dish about which everyone will say: “What a joy, your jellied fish!”

The broth is boiling, and we are preparing the queen of the table - the fish!

Every housewife will love this jellied fish recipe! What to do with already cooked tench fillet? There is no need to skin it, otherwise the meat will fall apart. It is advisable to remove all bones from the remaining fish, even small ones. To do this, you can use tweezers. If you skip this process, you can end up in a very unpleasant situation, for example, when your friends come and choke on a bone, they will definitely say the well-known phrase: “What a disgusting thing this jellied fish of yours is!” Cut the tench fillet into portions and place in a bowl.