Jellied fish and seafood. Shrimp aspic. With red fish

If you love seafood, then you certainly have signature recipes that you can often prepare, but there are also those that are reserved for a special occasion. Today I want to tell you exactly this option - I suggest making seafood aspic. My guests love aspic, I often prepare several large dishes, and believe me, after the celebration there is not a drop left. For the recipe, you can use various seafood delicacies - fish, squid, mussels, octopus, scallops, shrimp, etc. Before preparing the aspic itself, I suggest that you blanch the seafood for a couple of minutes, then sprinkle with lemon juice and season with a spoon of olive oil, add spices to taste, and chop olives if desired. Such seafood, which will already have a pleasant, slightly marinated taste, looks great in ready-made aspic. I have described for you a detailed recipe with photos. Also see how to cook.

- seafood – 300 g,
- vegetable broth – 1 glass,
- gelatin – 1.5 tsp,
- sweet pepper, lemon, dill - for decoration,
- salt, pepper - to taste.

How to cook with photos step by step

First of all, prepare the broth - if you wish, you can use vegetable broth or fish broth - whichever you prefer. Be sure to adjust the taste of the finished broth - season well with salt and ground pepper.




Add a portion of gelatin to the warm broth, replacing it with agar-agar if desired. Mix gelatin with broth, leave aside for 5-7 minutes, then mix gelatin and broth well again.




Place the prepared seafood in a deep, large plate. Our version uses octopus, squid, shrimp, and mussels. If you don't want to pre-marinate seafood, you can simply boil it a little.






Scatter a little chopped sweet pepper over the seafood; it goes well with seafood delicacies.




Also cut a slice of lemon into small slices, scatter over the seafood, and add a few sprigs of fresh dill if desired.




Pour the broth set aside over the seafood.






Seal the plate with cling film and place in the refrigerator for 6-8 hours until completely set. That's all, after a while the aspic can be served. I'm sure you'll like this too

I took the idea for the recipe and the name from Oksana Uzun’s book “Russian Cuisine”, changed it a little to my taste and this is what happened. If you love jellied fish and you like the beautiful decoration of the festive table, then welcome.

Ingredients for “Marine Aquarium Jellied Cocktail”:

Nutritional and energy value:

Recipe for “Marine Aquarium Jellied Cocktail”:

First, cook the fish broth. This time I had it ready. For fish broth and jellied fish, I prefer red fish (but you can choose any to your taste). To cook the broth, take a large piece of fish (250-300g), add 1 liter of water, add 1 bay leaf, 1 onion, 1 clove of garlic. I definitely add spices for fish and seafood (in the picture). Simmer over low heat for 40-50 minutes. Salt and pepper to taste. Strain the broth and cut the fish into large, boneless pieces.

Cooking seafood. Take a boiled-frozen sea cocktail. Additionally, I also take 1 squid and several large shrimp. Pour boiling water over the cocktail along with the spices for 1-2 minutes, but do not cook, otherwise all the components of the cocktail will decrease in size several times.

Pour gelatin with cold boiled water in the proportions indicated on the package. Leave for 30 minutes to swell. Gelatin comes in different consistencies, so to ensure it hardens, you must strictly follow the directions on the package. A 15g pack was enough for me. When the gelatin swells, pour it into the hot broth and, without bringing it to a boil, wait for complete dissolution.

Cut the eggs into slices, lemon into slices. Our olives will serve as pebbles.

Let's start assembling our aquarium. First, place dill (seaweed) on the bottom of a semicircular container, eggs and lemon slices cut into circles on the sides, and also lay out some fish and seafood. Pour in the gelled broth and place in the refrigerator until it hardens.
Then we lay out the second part of the fish and seafood, as well as olives, pour in the remaining broth and put it in the refrigerator.
Filling twice should be done so that there is more jelly in the dish.

Step 1: cook carrots and shrimp.

Apart from shrimp, all other ingredients in our aspic are absolutely ordinary. That is, boiled carrots, canned green peas and greens. It will take more time to cook, so first of all let the carrots cook. For this dish, it is advisable to choose strong and large carrots. We peel it, rinse it thoroughly under running water and fill a saucepan with a couple of glasses of cold water. If the carrots do not fit into the pan, divide them in half. Then add half a teaspoon of salt and place on medium heat. As soon as the water boils, reduce the heat. Open the lid and cook for 10 minutes. You need to cook until done, but the carrots should not be boiled.
We do things a little differently with shrimp. At first bring the water to a boil, then lightly salt and Add shrimp to boiling water over medium heat. You can do it just like that, without defrosting. Just keep in mind that if pre-thawed shrimp cook for three to five minutes, then frozen - from five to eight. The main evaluation criterion is color– if it takes on a deeper pink hue, it means the shrimp are cooked. Drain the finished carrots and place them on a board to cool, and place the shrimp in a colander and let the water drain. It is better to shake a couple of times so that no excess liquid remains. Now let's start with the broth.

Step 2: prepare the broth and the aspic mold.

Now we need to prepare the broth in jelly. I don’t think there’s any need to tell you how to cook broth from chicken or vegetables. The main thing is that the broth is rich and rich. About five minutes before the start of cooking, I advise you to pour a little broth into a cup or deep plate. This part must cool down before it can be used. dissolve gelatin. For 30 gr. 200 ml of chilled broth will be enough gelatin. Pour gelatin into the bowl with the chilled broth and stir constantly. It has the nasty property of sticking to the walls of the glass. You can even beat it with a fork, like we beat eggs for an omelet. While we mix the gelatin, heat half a liter of broth over the fire. After 5 minutes of stirring, the liquid must be strained through cheesecloth. into the main part of the broth. To do this, stretch the gauze over the surface of the dish and strain out the gelatin. Of course, turn off the heat under the broth, and stir the broth itself for a minute and a half. Wet the mold or dish in which you will make the aspic with cold boiled water and you can proceed to the main stage! Step 3: add shrimp jellied sauce. Greenery rinse thoroughly under running water and disassemble into twigs or leaves. Pour the future jelly into the aspic mold so that the thickness of the jelly is no more than 2 cm. We beautifully lay out the green leaves around the perimeter of the broth. Then cut the carrots into circles and arrange them in the same way. Next we lay out the peas and shrimp. And pour in the remaining broth. Place in the refrigerator for 4 hours, no less.

Step 4: serve aspic with shrimp!

Before serving, the aspic should be laid out beautifully on a serving dish. After all, it turned out very beautiful and everyone should see it! To do this, you can pry the frozen mass with a spatula, place a plate on the mold, and turn it over. The aspic will end up on the dish, and the former bottom will sparkle very colorfully! Bon appetit!

When decorating the aspic, you can use a little trick: when cutting the aspic, the guest may get half a shrimp, carrot, and so on, but we can make sure that each guest has a full portion! To do this, at the decorating stage, mark out the area of ​​the aspic for yourself and, in accordance with the improvised grid, lay out the products, keeping a small distance between groups of ingredients. At the end of the installation, the jelly will already be “outlined” for you; all that remains is to cut the aspic into portions when ready!

Be careful when choosing gelatin. There should be no yellow stains or oily stains on the pack, and the expiration date should not expire! Bad gelatin can ruin the taste of the entire dish.

When diluting gelatin, many cooks advise adding a drop of lemon, then the gelatin will harden more intensely.

After adding gelatin to the bulk of the broth, to achieve greater transparency, you can strain it again, but this time the entire broth through another gauze.

You can use not only dishes as a mold, but also patterned molds for baking cupcakes or pies.

Aspic looks wonderful on the holiday table. This dish is worthy. There are housewives who turn aspic into works of art. Unfortunately, I am not one of those. Although I cook aspic often.

My family and I really like seafood aspic. It looks beautiful, even without any additional decorations and sophistication. And they are very loved in our family.

I do not use gelatin for aspic if there are fish scales on the farm. As for the seafood itself, I put everything that is in my freezer in aspic. The main thing is to cook each seafood separately and clean it well before cooking.

Cooking steps:

1) You don’t need gelatin for aspic if you have fish scales on your farm. When I have fresh river fish, I don’t throw away all the removed scales, but freeze them in a bag. For aspic, scales are of great value. It will help the dish harden and make the broth richer. It is better to cook the scales by placing them in cheesecloth.

3) Prepare seafood: brine, mussels, shrimp, octopus. They need to be peeled, washed and boiled.

Ingredients:

Seafood: mussels, rapana, octopus, shrimp.

For the broth: carrots (1 pc.), onion (1 pc.), allspice, black peppercorns, salt (to taste), fish scales.

Today, for most Russians, squid, shrimp, octopus and other seafood are no longer an overseas delicacy, but a completely affordable basis for a day of many tasty and healthy dishes. Jellied with seafood is an easy-to-prepare, but at the same time spectacular and elegant cold appetizer with an interesting taste, which will certainly decorate any feast.

General cooking principles

The basis of the dish is pre-prepared (peeled and boiled) seafood. Pieces of boiled or fresh vegetables or herbs are added to them at the request and taste of the housewife. The prepared ingredients are laid out in plates or portioned molds, after which they are filled with broth with the addition of gelling components and left in the cold until completely solidified.

To prepare the filling for seafood aspic, you can use absolutely any seafood - shrimp, squid, octopus, scallops, mussels, lobster, crayfish, oysters, crab meat and even caviar. If you add fish to a dish as a filling, you should use boneless fillets of red or fatty white fish - with it the taste of the dish will be as rich as possible. Both fresh boiled and lightly salted fish are suitable for the base of the appetizer..

To prepare the broth, it is better to use vegetables, poultry, seafood or fish with low fat content because fatty varieties make the broth cloudy and opaque, which significantly spoils the appearance of the dish. If you still want to make aspic from fatty fish broth, after cooking the liquid should be strained through several layers of gauze. To improve the taste, various spices are added to the broth, and for quick hardening, gelling components (gelatin, agar-agar or pectin) are added.

This cold appetizer can be served in different ways - in one large plate, cut into portions and decorated with herbs, or in separate small molds. For original serving, eggshells, glasses, short glasses, cupcakes, cocotte makers, etc. are often used. This approach to preparing a dish allows you to end up with a tasty and beautiful dish, while saving a little food.

When serving, seafood aspic can be supplemented with horseradish, various sauces, and lemon juice. It is appropriate to put some olives, fresh herbs, lemon or lime slices on a plate with such an appetizer - these products will not only decorate the main dish, but will also successfully emphasize its original taste. The shelf life of aspic with seafood is 1-1.5 days, provided the temperature is maintained from 2 to 4 °C below zero, so it is not worth preparing such a dish for future use.

Seafood jellied recipe

Before forming the finished dish, all ingredients are brought to full readiness - seafood, vegetables, eggs are boiled, and greens are soaked in salted water or doused with boiling water. It is recommended to cook seafood for no more than 5 minutes, since with longer cooking, the most delicate sea meat becomes tough and tasteless.

• Time: 1 hour 20 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 91 kcal/100 grams.
• Cuisine: European.
• Difficulty: easy.

The broth for such an exotic jelly is prepared with the addition of aromatic roots and spicy spices, which gives the taste of the finished dish an unusually pleasant, most pronounced hue. To make the appetizer more beautiful and appetizing, you can add a little onion peel or turmeric powder to the broth during cooking.

Ingredients:

• fresh frozen fatty mackerel – 1 pc.;
• frozen squid – 250 g;
• parsley root – 30 g;
• stem or horse celery – 30 g;
• carrots – 1 pc.;
• olives – 5-6 pcs.;
• leaf parsley - 1 branch;
• bay leaf – 1-2 pcs.;
• allspice – 2-3 pcs.;
• salt - to taste;
• gelatin – 3 tbsp. l.;
• water – 1.4 l.

Cooking method:

1. Thaw the mackerel, gut it, and wash thoroughly. Leave the skin and bones and divide the fillet into 5-6 large pieces.
2. Pour the prepared fish with cold water (1.4 liters), put on medium heat, and bring to a boil. While heating the liquid, remove foam from its surface.
3. After boiling, add carrots, celery and parsley root, peeled and cut into thick slices, into the fish broth, add salt and spices to the broth. Cook at a gentle simmer for 15-20 minutes until the vegetables soften.
4. Clean the squid carcasses, free them from protein films and cartilage. Place whole into the pan with the fish. Boil over low heat for 4-5 minutes, then turn off the heat, and leave the broth with pieces of seafood and vegetables under the lid until it cools completely.
5. Soak the gelatin in 50 ml of cold water and let it swell. Then dissolve the gelatin lump in a water bath.
6. Using a slotted spoon, remove fish, squid, and vegetables from the cooled broth. Strain the liquid through cheesecloth, add the gelatin mass, stir thoroughly.
7. Remove the skin from the mackerel pieces, remove the bones, and disassemble the fillet into thin fibers. Cut the squid into thin shavings.
8. Place boiled pieces of root vegetables and olive rings on the bottom of a wide flat container. Place fish fibers, squid shavings, and parsley leaves on top.
9. Carefully pour in the broth in a thin stream and cover the fish and vegetable “filling” with the liquid. Place in the refrigerator for 5-6 hours.
10. Before serving, cut the prepared seafood aspic into portions and place on a flat plate covered with lettuce leaves. Decorate to your liking.

From sea cocktail

• Time: 40 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 88 kcal/100 grams.
• Purpose: cold appetizer.
• Cuisine: European.
• Difficulty: easy.

To prepare such a dish, you can use either a frozen set of seafood or a ready-made seafood cocktail, which is sold in cans. The second option is less hassle, and the taste of the dish does not change at all. A special highlight of the appetizer is given by halves of quail eggs, bright paprika straws and translucent lemon slices, which are used to decorate the aspic during its preparation. They also improve the taste of the finished dish, making it richer and more interesting.

Ingredients:

• frozen sea cocktail – 0.7 kg;
• onion – 1 pc.;
• celery root – 1 pc.;
• bay leaf, cloves, black and allspice peas - 1 pc.;
• soy sauce – 2 tsp;
• apple cider vinegar – 1.5 tbsp. l.;
• lemon – ½ piece;
• sweet red pepper – ½ piece;
• quail eggs – 8-10 pcs.;
• gelatin – 2 tbsp. l.;
• water – 1 l;
• salt - to taste.

Cooking method:

1. Place a whole peeled onion, celery root, and spices into a saucepan. Add water and cook the broth.
2. At the end of cooking, place the prepared seafood cocktail into the boiling liquid. Boil over low heat for 8 minutes. Remove the seafood to a plate with a slotted spoon, and strain the broth thoroughly.
3. Add soy sauce, apple cider vinegar, and salt to taste to the broth. Add gelatin, pre-soaked in cold water and dissolved in a water bath.
4. Hard-boil quail eggs, cool, and peel.
5. Cut the sweet pepper into thin strips, lemon into thin slices.
6. Place lemon slices on the bottom of small salad bowls or cupcakes, and place seafood on top.
7. Then arrange two egg halves and several pepper straws.
8. Carefully pour the prepared broth into the contents of the molds. Place in the cold until completely frozen.
9. Before serving, turn the molds upside down, remove the aspic onto a flat plate, and decorate as you wish.

From shrimp

• Time: 25 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 86 kcal/100 grams.
• Purpose: cold appetizer.
• Cuisine: European.
• Difficulty: easy.

If you want to prepare an elegant and tasty shrimp aspic according to an express recipe, you first need to boil the shrimp and carrots, make a cube of broth, thicken it with gelatin, and then simply pour the prepared food with liquid and keep it in the cold for a couple of hours. To make the dish more elegant, in addition to shrimp and pieces of carrots, you can put canned peas or corn on a plate and garnish with parsley leaves.

Ingredients:

• frozen shrimp – 0.5 kg;
• carrots – 1 pc.;
• canned peas – 100 g;
• fresh parsley - a small bunch;
• chicken broth cubes – 2 pcs.;
• water – 1.2 l;
• instant gelatin – 2.5 tbsp. l.;
• salt, spices - to taste.

Cooking method:

1. Boil the carrots and shrimp in separate saucepans, adding salt and your favorite spices to the liquid.
2. Dilute bouillon cubes in hot water, add gelatin, stir thoroughly until gelatin granules are completely dissolved.
3. Place shrimp, carrot cubes, peas, and parsley leaves into wide, low glasses or small molds.
4. Pour in the broth and refrigerate for 4-5 hours.

With red fish

• Time: 55 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 90 kcal/100 grams.
• Purpose: cold appetizer.
• Cuisine: European.
• Difficulty: easy.

Exotic seafood jelly with the addition of red fish will be an excellent addition to the holiday table or a great idea for a healthy low-calorie dinner. The main thing is to strain the fish broth well, otherwise the appetizer will not be very appetizing in appearance, although its taste will remain high.

Ingredients:

• salmon fillet – 350 g;
• shrimp – 200 g;
• squid – 200 g;
• gelatin – 20 g;
• water – 1 l;
• salt, spices - to taste.

Cooking method:

1. Clean the salmon and boil in salted water for 20 minutes. Remove from liquid, remove skin, remove bones. Separate the finished fillet into fibers.
2. Peel the shrimp, place in boiling water, and boil for 5 minutes.
3. Place the squid rings in a saucepan, add water and add a little salt. Place over medium heat and bring to a boil. Remove from heat immediately.
4. Combine the decoctions of the two products, strain through several layers of gauze, add salt and season to taste.
5. Pour a little broth, cool, dilute gelatin in it, leave to swell. Then add the gelatin lump into the remaining warm broth and stir thoroughly.
6. Place pieces of boiled, cooled salmon in a low form for preparing aspic and cover with broth.
7. Then arrange the squid rings and shrimp, pour the broth again. Place in the refrigerator until completely frozen.

With mussels and shrimp

• Time: 45 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 92 kcal/100 grams.
• Purpose: cold appetizer.
• Cuisine: European.
• Difficulty: easy.

A spectacular and elegant portioned appetizer - jellied with shrimps and mussels - can often be seen in photos in culinary magazines. The dish is made using coffee cups or small glasses as pouring molds. In order for the finished seafood jelly to be easily separated from the walls of the mold, it should initially be lined with cling film.

Ingredients:

• small shrimps – 200 g;
• mussels – 200 g;
• canned corn – 2 tbsp. l.;
• pitted olives – 10-12 pcs.;
• red caviar – 5 tsp;
• onion – 1 pc.;
• parsley root – 1 pc.;
• lemon juice – 1 tbsp. l.;
• water – 1.2 l;
• gelatin – 18 g;
• salt – 1 tsp. (without top);
• spices - to taste.

Cooking method:

1. Clean the seafood and place in a pan. Add peeled onion, parsley root, salt, and favorite spices. Pour in water and bring to a boil. After boiling, cook for 15 minutes.
2. Pour cold water over the gelatin and let it swell.
3. Add lemon juice to the hot broth, add the gelatin lump, stir until completely dissolved.
4. Line small aspic molds with cling film and place half a teaspoon of caviar on the bottom of each.
5. Then arrange the boiled seafood mixed with bright corn kernels and thin rings of olives.
6. Pour over the cooled broth and refrigerate for 5-6 hours.

Video