Jellied fish - 8 cooking recipes

Fish aspic is the same dish that has invariably been associated over the past decades with Zhenya Lukashin’s catchphrase for the New Year. But despite the unflattering review, true gourmets understand that the rating does not relate to the delicacy, but to the culinary abilities of the heroine of the legendary film.

Jellied fish

Jellied fish recipes are an integral part of banquet dishes. Any fish is suitable for cooking, but the amount of gelatin added to the broth directly depends on the choice. Pike perch, cod, hake, sturgeon, carp, and trout are rich in collagen. And if you use heads, tails and fins when cooking, you can do without gelatin. Cooking the broth so that it remains clear is a real art. But even in case of failure, a good housewife has a couple of lightening methods in stock.

Most often, the basis of the so-called guy is egg white. So, the crystal clear filling and delicious fillet are ready, but this is only half the battle. The special chic of this dish is in the decoration. Carved carrots, halves of hard-boiled eggs, elegant sprigs of parsley, green peas, olives, lemon slices - this is just an incomplete list of elements that are used to decorate fish for the holiday table.