Jellied carp - carp jellied recipes

Carp with jellied carrots

Jellied recipe: 800-900 gram carp, onion, boiled egg, sweet pepper, 2 carrots, 2 bay leaves, a tablespoon of gelatin, chicken egg white, 5-6 allspice peas; parsley.

To prepare jellied carp, fillet and cut into portions.

Place vegetables in the pan - onions, bell peppers, carrots - and fish waste: head with cut out gills, tail, fins, vertebral bone.

Add peppercorns, bay leaves, salt, a liter of water; Boil the fish broth until the vegetables are ready.

Remove carrots and bell peppers from the fish broth. Load portions of cooked carp into aspic; Boil the fish fillet until tender, remove from the broth.

If the carrots are not cooked through, cook them with the carp or separately. Then cut the boiled carrots and sweet peppers into thin rings.

Strain the broth, lighten with beaten egg white.

Soak gelatin in half a glass of broth. Prepare jelly from swollen gelatin and broth for jellied carp.

Line the bottom of the filling mold with circles of carrots, place portions of carp, and arrange rings of sweet pepper.

Pour jelly over the carp and vegetables. Cool the snack.

Warm the mold with the jellied carp slightly and turn it over onto parsley (see photo); you can decorate it with slices of boiled egg.

Carp aspic

Jellied recipe: one kilo carp, onion, 2 sweet peppers, 2 boiled eggs, parsley root, tablespoon of gelatin; greenery.

Fillet the carp and cut into portions.

Boil the head, fish bones, and parsley root for an hour in a liter of water.

Add sweet pepper cut into strips, onion, pieces of carp cooked in aspic, and salt. Boil the broth until the fish is ready, then strain.

Place portions of carp into molds for aspic. Decorate with circles of egg whites, sweet peppers, and herbs.

Prepare jelly from broth and gelatin. Pour the solution over the vegetables and portions of the carp cooked in aspic. Cool the snack.

You can serve mustard with jellied carp.

Classic carp jellied recipe

Carp is a fatty and very healthy fish, the meat of which is particularly soft and sweet. This fish is similar to crucian carp, but it is larger in size. For this reason, you can easily make a delicious boneless aspic from it. Everyone will like this aspic recipe, even those who rarely eat fish.

To prepare aspic we will need the following products:

Cooking features

The carp is cleaned, washed well, now you can begin the main preparation. At the second stage, you need to cut the carp and boil it, this process should be performed as follows:

We cut off the head, fins, and tail from the carcass.
Fill the container with water, lay out the head, tail and fins. Place on the fire and leave to boil.
Meanwhile, we cut the carcass. It needs to be cut into medium pieces, selecting large bones from them.
When foam appears on the surface of the water, it will need to be removed.
Place a whole onion, parsley root, celery root, a few bay leaves into a container and season with pepper.
Then reduce the heat and boil for about 20 minutes. When boiling, foam will appear on the surface and will need to be removed.
After this, we take out the head, fins, tail and bulb.
Place carp pieces into the broth and leave to boil until cooked.

At the initial stage of cooking, you should carefully cut the carp

While the fish is cooking, you can prepare the vegetables. The carrots should be boiled; it is advisable to cut them into several parts so that the root vegetable cooks faster. It is better to add a little salt to the water in which the root vegetable will be boiled. After about 30 minutes, the carrots will be ready; they should be removed onto a flat plate and cooled.

Cooled root vegetables can be cut into circles or beautiful flowers can be made from the circles for decoration.

Boil the eggs until ready. They should turn out cool, so after boiling they need to be boiled for about 15 minutes. Next, they need to be cooled and shelled. Cut the eggs into 4 parts.

Formation of aspic

For the aspic, you should prepare a beautiful deep form; you can take several clear glass salad bowls. Place the finished fish from the broth on the bottom of the molds. On top of the fish you need to place quarters of boiled eggs, if you are using two containers, then put 4 pieces of boiled eggs in each. We also lay out circles and flowers from boiled carrots and several lingonberries.

Pour gelatin into the broth and put it on the fire. Boil the broth until the gelatin is completely dissolved, be sure to stir during the boiling process. Then remove the broth from the heat and pour it into containers with carp and other ingredients. The molds should be filled to the top with liquid.

After the broth becomes warm, place the molds in a cool place or refrigerator. The aspic must be kept there until it hardens completely; this process will take at least 8 hours. As soon as the aspic is ready, it can be removed from the refrigerator and served.

Before forming the aspic, prepare the broth by adding gelatin

Jellied carp jellied meat

Jellied meat recipe: 500-600 g of carp, 250-300 g of tomatoes, onion, carrot, tablespoon of gelatin, 3-4 broken walnut kernels, lemon (to taste), 2 tablespoons of sunflower oil and grated horseradish; parsley.

Carp is a very bony fish, so instead of the traditional aspic, we’ll make jellied carp.

Peel tomatoes and lemon and cut into pieces.

We clean the carp carcass and cut it into pieces. Boil about half a kilogram of fish together with onions and carrots in 1 liter of salted water until tender.

Remove the boiled pieces of fish from the broth, add sunflower oil, head (without gills), tail, and fins of the carp.

Cook the broth for another hour and a half, then strain. From a decoction of fish and gelatin we prepare jelly for jellied carp, although at such a concentration the broth should set without gelatin.

Cut the boiled carrots into circles.

We clean portions of carp from all bones, mix the fish pulp with slices of tomatoes, lemon, walnuts, and a lot of horseradish.

Place the jellied meat ingredients in a mold moistened with jelly, pour the jelly to the top of the laid out mass. (We use about 3/4 of the liquid).

Cool the aspic in the refrigerator.

Pour the remaining jelly into the jellied meat and decorate the dish with slices of carrots. Set the carp jellied meat to harden.

Before serving, decorate the aspic with parsley.

How to prepare carp aspic

Carp meat tastes good. The aspic is served as a separate dish or together with salads, rice, potatoes, and vegetables.

Carp aspic is prepared traditionally: boiled fish is poured into broth.

Diversity is achieved by different variations of additives for the broth and decoration of the dish. If you want to do without gelatin, when cooking the broth, use the scales along with all the cut off bony parts, then carefully filter the broth.

Adding spices and seasonings to the aspic

What is added to the broth?

Traditionally - onions and carrots. 2-3 clove buds, cumin seeds, curry. Celery, parsnip and parsley roots. The more variety of roots and vegetables used when cooking the broth, the more piquant the taste of the dish. For spiciness, use hot hot pepper. Gourmets add onion peels from a couple of onions and pieces of beets to the broth. It turns out an unusual color.

Additives for carp and fish decoration

In addition to the traditional eggs and lemon, olives, pieces of fresh tomatoes, bell peppers, and canned cucumbers are added. Mushroom lovers boil them directly in fish broth, then cut them into pieces and put them on the fish. Mushrooms reduce the specific fishy smell of the dish. White pepper and nutmeg are used as additional seasoning. The finished dish is decorated with green leaves.

Jellied carp with vegetables

Jellied recipe: one kilo carp, a soup set of vegetables (300 g), a boiled egg, 2 bay leaves, 5-6 allspice peas, 1.5 tablespoons of gelatin, 3-4 sprigs of parsley, half a lemon.

Clean the carp, gut it, fillet it, cut it into portions.

Boil fish waste and vegetables for an hour in a liter of salted water.

Boil the carp fillet cooked in jellied meat in broth until tender. Cool the fish in the broth with vegetables, then remove.

Prepare jelly from gelatin and strained fish broth. Cut the egg white and half the lemon into circles.

Place portions of carp in a deep dish, garnish with chopped eggs, vegetables from the broth, lemon slices, and parsley leaves.

Pour the jellied ingredients into the jelly. Remove the fish for cooling.

Serve the carp with jellied vegetables with sauce to taste.

Step-by-step recipe for stuffed carp aspic

For 2 kg of fish you will need:

Carrots - 1 pc.
Onions - 2-3 pcs.
Eggs - 2-4 pcs.
Black pepper (peas, ground).
Bay leaf.
Milk - 1 glass
Cracker - 1 pack.

Making carp aspic:

The heads of the fish are cut off and the fins are carefully cut off. Skinning. Take out the insides.
The heads are washed, bones are added, and boiled for an hour. For taste, add onions, whole carrots, peppercorns, and bay leaves to the broth.
Separate the fillet from the bones. Rinse.
Crackers are soaked in milk.
Together with onions and squeezed crackers, the carp fillet is twisted in a meat grinder. Add ground pepper and salt and mix thoroughly.
The minced meat is loosely placed in the removed skin. The edges are turned up.
The broth is filtered and the stuffed fish are carefully lowered into it. Cook for about 30 minutes over low heat. Cool slightly.
Take out the carcasses, cut them into pieces, and place them on a dish. Decorate as you wish.
Pour in strained broth. Cool and serve.

Carp aspic is a wonderful appetizer that will be a great addition to your daily menu. Knowing the main features of preparing this dish will help you prepare an excellent treat that will go well with any main dishes. And in order for the jellied carp to turn out worthwhile, you need to familiarize yourself with its cooking method.

Carp aspic will be a good decoration on any table

Jellied carp with onions, carrots

Jellied recipe: one kilo carp, a head of onion, 2 carrots, parsley root, a tablespoon of gelatin, a boiled egg, half a lemon, 2 bay leaves; dill greens.

Peel the vegetables. Cut the carrots, parsley root into circles, cut the onion into 4 parts.

Place the vegetables in a saucepan, add a liter of salted water, and cook for 15-20 minutes.

Clean the carp in aspic, gut it, rinse it, remove the head, tail, backbone and bones.

Cut the fish into portions and add the bay leaves to the bowl with the vegetables. Cook the jellied ingredients until the carp portions are ready.

Transfer the finished fish into a form for aspic. Strain the broth. From the waste, select carrot mugs.

Prepare jelly from the broth and gelatin for jellied carp.

Cut half a lemon into slices, an egg into slices. Place the ingredients between the fish portions and scatter the carrots on top.

Pour the prepared jelly over the food. Place the jellied carp to cool. Before serving, garnish with chopped dill.

Jellied with fried onions

Ingredients :

2 carp;
2 large onions;
several onion peels (if you want to make the jelly darker);
spices for flavoring fish.

It is best to take a few peas of allspice, juniper berries and bay leaves. These spices will reduce the smell of fish and mud that is sometimes present in carp. But they won’t change its taste in any way.

By the way...

You can eliminate the smell of mud by soaking the fish in a salt solution (1 tablespoon per 1 liter of water).

Fish pieces are immersed in the solution and left for 15-20 minutes.

We clean the carp and cut it into large pieces. We free the head from the gills and cut it off so that the flesh is also present on the piece.

Finely chop the onion and fry until intensely golden.

Place pieces of fish and fried onions in a cooking container (a short, wide saucepan). Add spices. Salt. Fill with water so that it barely covers the fish.

Simmer over low heat for 2 hours after boiling, periodically adding boiling water.

How to cook jellied carp in an easier way?

Since when cooking on the stove, water boils away all the time and needs to be added, this does not have the best effect on the quality of the jelly. Therefore, it is better to cook carp aspic in a slow cooker, where all the liquid poured into the bowl before starting cooking will remain in it until the end.

Transfer the fish pieces to a shallow container. We put onions there too. Pour in the broth in which it was cooked. We wait until it cools down and put it in the refrigerator overnight.

Stuffed jellied carp

Jellied recipe: one and a half kilogram carp, fresh mushroom, onion, parsley root, a slice of wheat bread, a third of a glass of milk, 2 eggs, 3 tablespoons of green peas, 1.5 tablespoons of semolina, butter, gelatin; 2-2 bay leaves.

Clean the carp and remove the head. Without cutting the belly, gut the fish, wash it, cut off the tail.

Cut the flesh from the tail of the carcass. Cut the belly of the carp into pieces into aspic.

Boil fish waste and parsley root in a liter of salted water. Strain the broth. Boil one egg.

Chop mushrooms, onions, fry in oil; together with the carp pulp and bread soaked in milk, pass through a meat grinder.

Add raw egg, salt, pepper, semolina; knead the minced fish for the jellied fish.

Stuff the cavities in the carp portions with the filling. Place the stuffed fish pieces on a wire rack and boil for half an hour in the broth.

Cool the boiled carp in the broth, place it in a deep dish, sprinkle with green peas, and cover with slices of boiled egg.

Prepare jelly from gelatin and broth, pour in the stuffed carp solution. Cool the contents.

Jellied stuffed carp served with mayonnaise.

Jellied stuffed carp jelly

Ingredients for “Jellied stuffed carp jelly”:

Carp - 2 kg;
Cracker (tender) - 1 pack;
Milk - 1 cup;
Carrots - 1 piece;
Onions - 2-3 pcs;
Bay leaf;
Black pepper (peas and ground);
Salt.

Recipe for “Jellied Stuffed Carp Jelly”:

I got this beautiful carp. Weighing 2 kg... First, cut off the fish's head. Pull out the intestines (if possible) through the hole.

Using scissors, remove the skin. It comes off very easily. Where the fins are - cut with scissors, and so, using your hand, it is removed like a stocking... This is the kind of skin you get...

Separate the pulp from the remaining intestines and bones. Rinse thoroughly

and grind through a meat grinder along with the onion. Soak the cracker in cold milk, squeeze a little and add to the minced meat. Mix everything, add salt and pepper.

Stuff the prepared skin with minced meat (not very tightly). Cut off the fins, being careful not to damage the skin. Sew up the incision. And prick the fish itself with a needle in several places.

Rinse the head well, remove the gills and cook along with the remaining bones. For flavor, add whole carrots, onions, peppercorns and bay leaves to the broth. I cooked this whole thing for about an hour. Perhaps less could be done, but I wanted the broth to be as rich and rich as possible. Carefully place the stuffed fish carcass into the boiling broth and cook at a low boil for 45 minutes. Cool the fish in the same broth.

Cut the cooled fish into pieces.

Decorate as you please. My soul wanted...quickly...

Pour in the strained broth (if you are afraid that the jelly will not harden, you can add a little dissolved gelatin. I did not add it) Place in the refrigerator until it hardens.

Jellied carp with beets

Jellied meat recipe: one and a half kilogram carp, carrots, onions, beets, parsley root; 2 boiled eggs, 5-6 cloves of garlic, 2 tablespoons of gelatin, 1-2 bay leaves, 6-8 crushed black peppercorns.

To prepare jellied meat, fillet the fish. Peel the beets and cut into four parts.

Place the carp waste in a saucepan and add a liter of water. Add all the vegetables, parsley root, bay leaf, peppercorns. Add salt and cook for an hour.

Place the carp fillet prepared for jellied meat into the broth and boil the fish until tender.

Remove the carp pieces and strain the broth.

Prepare jelly from gelatin and broth. Cut the carrots into rings, discard the boiled onions, beets, and parsley root into waste.

Chop pieces of carp, eggs, garlic, mix, place in a mold, garnish with slices of carrots.

Fill the ingredients with jelly, thanks to the beets - pink in color. Cool the jellied meat.

Mayonnaise with mustard goes well with jellied carp fillet.

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.