Fish aspic (not aspic)

Category: Fish dishes
Fish aspic (not aspic)

Ingredients

fish heads by availability
fish tails by availability
fish fins by availability
bay leaf, sweet peas, cloves taste
salt taste
garlic 3-4 cloves
turnip onion 2-3 pieces

Cooking method

  • Yes. It is jellied meat, not aspic.
  • Rinse fish heads, tails and fins very well under running water. Remove clotted blood.
  • If the heads are big, then chop them off.
  • I had 3 large carp heads and 3 tails, some fins.
  • Fish aspic (not aspic) Put everything in a saucepan and cover with water so that it slightly covers the fish.
  • We put on a small fire and bring to a boil. The broth should not boil.
  • We remove all the noise.
  • Salt, add spices and salt.
  • After an hour of cooking, add the peeled whole onion and garlic cloves.
  • Cook for another 40-50 minutes.
  • Turn off, take out the fish, let it cool down.
  • We disassemble for meat and various "waste". The process is very laborious, or rather, requiring special attention. It is necessary to remove all bones so that they do not get caught during use. I'm still skinning. There is more "waste" than a useful product, but your pets will really like it.
  • We put the fish meat in trays, if necessary, add salt. Pour over the strained broth.
  • Put in the refrigerator to solidify.
  • Serve like a regular jellied meat with mustard or horseradish.
  • Fish aspic (not aspic)
  • Fish aspic (not aspic)
  • Fish aspic (not aspic)
  • Bon Appetit!

The dish is designed for

family or company

Time for preparing:

2.5 hours

Cooking program:

stove, refrigerator

Note

I make this dish very rarely. It's delicious. I advise you to salt well. If you cook it, you will not regret it. Recommend!

Innushka
gala10
Beautiful, somehow ... Angela, thanks for the recipe!
Anatolyevna
ang-kay, Angela beauty then! Delicious!
I'll do it somehow. My fish heads are respected.
Tumanchik
Oh eeeeeeeeeeeeeeeeee eeeee
my mom is dying fishy over the head. and I see a picture: my mother raking up a saucepan (because she doesn’t sprinkle a plate) with a rumbling cat obsses (doesn’t eat, doesn’t gnaw, but it’s just obmaktyvayut) fish heads! I always go out with this.
now I will know how to surprise her for the New Year. We need to find a set for sturgeon fish soup. There are some on sale. And please grandma.
thank you dear!
ang-kay
Girls, thank you all for your attention to the recipe. Try it. It is delicious. This is for you 🔗
Tanyulya
Oh what a yummyaaaaa !!! I want to!
Angela, thanks. we sell fish soup sets, you have to try.
Irish, my mother loves the same heads, but I like that nooooo, so I never bought such sets.
Tumanchik
Quote: Tanyulya
Irish, my mother loves the same heads, but I like that nooooo, so I never bought such sets.
Tanyusha, people of this generation have their own tastes. they were not formed by the simple time that they experienced. In any case, it is so with us.
as for me, there is not even a question of carp. I can't even clean it. BUT! this is the carp that we sell - a kind of swamp pig. if you get lard, then you can easily salt it.
but Angela told in her recipe about the carp that they grow. says a completely different fish. yes, Anzhik?
I'm not delusional? did you write this? too lazy to search. maybe I just haven't tasted real carp.
and further. when I prepared char for the competition, we sold unique fish. just with the aroma of fresh cucumber - fresh! when I baked it, it was not like the head - I ate all the bones. I've never tasted anything tastier!
Well, the sets that sell esesesenno cucumber will not smell. this is for the head-professionals!
ang-kay
Tanyulya, to health. Try it.
Quote: Tumanchik
Angela talked about the carp they grow in her recipe. says a completely different fish.
Yeah. She told me. This is very tasty for me! Maybe they feed a little, but the bacon is not there, as you say. We have private rates, not for industrial production. They catch a little and that's it. The meat is already sweet. I love the big ones from two kilos, and I don't consider the rest as fish. We have mirror and regular carp. There are practically no scales on the mirror. In short! I love Karpov and white cupids. I am silent about the red fish. Trout and salmon are too expensive. I also bought them from two kilos and more always. And with them, the more, the more expensive.
Tumanchik
Quote: ang-kay
white cupids
excellent fish. but we have the same price as the sea. and in general carp is more expensive than promotional mackerel. madhouse.
and which carrot stars are beautiful. Come on, how did you do it?
ang-kay
We have an adequate price for one and the other. And the flowers ... they are just cuttings for the mastic flowers.
Ne_lipa
Angela, a wonderful recipe
When I cook the fish soup, after it solidifies, it becomes
Thank you for the idea, if you put the fish still good, it turns out a wonderful dish on the festive table.
I haven't eaten carp since childhood, and we don't buy modern ones from barrels, I myself don't know why. Pike heads make a cool jelly.
ang-kay
Victoria, to your health. From pike class!
Valyushechka_ya
What a pretty and transparent, thank you very much.
ang-kay
Valyushechka, not at all!
Vera-Nica
There are 5 pieces in the freezer. pike heads, barely beat off her husband: girl-yes: vol. because he filed freshly caught pikes and wanted to throw them away, unreasonable: pardon: but I will add to them for a variety of taste and color the tail and head of salmon.
Eh, walk like that: girl_haha: Thank you very much for the recipe
francevna
I cook such jelly from silver carp heads. But the head has to be cut, it does not fit entirely into a 5 liter pressure cooker bowl. I cook in Brand 6051 on the "meat" program for 30 minutes.
Very tasty, it freezes quickly.
To reduce the fishy odor in metal. tea strainer I put spices and rosemary.
Melanyushka
Great recipe! I have been making such jellied meat for a long time and aspic too, however, I try to take heads, tails of salmon, silver carp - it turns out very tasty! I haven’t tried it from carp, it seems to me that it’s less fat, it’s probably aspic will be better, and jellied meat from seven-grain heads is something
I will definitely try now from carp, I will have to buy a large carp.
ang-kay
Vera-Nica, francevna, MelanyushkaThanks for stopping by the girls and with their cooking experience! This is valuable.
But I don’t like silver carp. He smells like silt to me.
Jellied meat is good from carp! It freezes very well, however, it can be seen in the photo.
kolobok123
I also like to cook such jelly. And I love my head like that, though, Tumanchik won't let our generation lie)))))
ang-kay
Natasha, it's really delicious.
Irina Dolars
Angela, oh yes jellied meat! Never tasted fish
But head-eating is for me. Every bone, every tooth ... I will savor
And cheeks are already for dessert
I don't know why I treat heads like that. Probably, dad taught as a child - to leave only bare bones in a plate
ang-kay
Ira, Thanks for the kind words. Since you love your head, then the recipe is definitely yours. Try it. I hope you enjoy it.
Nana
Tasty ... Girls, but I think it's almost a brawn. Jellied meat in Russian cuisine is a composite dish made from leftover meat, lanspeck and mayonnaise, but not our modern Provencal sauce. This is how we always make meat.
But my grandmother taught me to eat. No one eats at home, even from the older generation, but I love. Grandmother used to say: "you need to get to the" feather ", and on them the brain is cut, whoever eats it will be smart." I believed her, became smart, but somehow poor.
Thank you Angela for the recipe. I'm sorry it's late, but I can't keep up with the girls' "workdays". You are all such hard workers, that is not what to cook - you do not have enough strength to read.
ang-kay
Oksana, I'm glad the recipe came in handy. Thanks for sharing.
Fotina
I only cooked soups from heads.Although I am less years old than some mothers, I also respect heads)))
I'll have to try to make jellied meat.

White cupid is very dear to us. But his hands reached him only once - they smoked in the country. I liked it very much. I will specially find it and buy it again)
ang-kay
Svetlana, I will be glad if you like it
izumka
Angelawhat a great dish! I just bought silver carp and carp from the market. Now I will clean them and cook jellied meat from their heads and tails
ang-kay
izumka, I hope you enjoy it. we love very much)

Other recipes of the section "Aspic from fish"

Fish terrine
Fish terrine

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers