Trout aspic

Category: Fish dishes
Trout aspic

Ingredients

Trout or salmon (soup set) 500 g
Filling for jellied 1 package
Gelatin 0.5 tbsp spoons
Salt 1 tsp
Water 1 l

Cooking method

  • Trout aspic
  • Girls, good afternoon! I want to share a recipe for making fish jellied meat. Needlewomen gathered on our site, how to salt the fish ourselves, how and with what to cook it. When fillets are for frying or for salting, there are bones, ridge, ribs, fins, etc. I used to always cook fish soup, and recently just jellied meat.
  • Pour all the bones that remain after cutting the trout or salmon with cold water and simmer over the fire, until the bones are completely separated from the fish, for about 30 minutes. Soak 1 pack of fish jellied dressing and 1 tablespoon of gelatin in cold water for 30 minutes. The spices are already in the package, so we don't add anything to the broth.
  • When the broth is cooked, we pour it through the drushlag into another container, and add our soaked dressing and gelatin, stir so that the gelatin is all dissolved. Let cool until warm. We also cool the fish to a warm state (so that you can take it with your hands). Next, we separate the bones from the trout, selecting all the bones, immediately putting the fish in a bowl, where it will freeze. Then I still run my fingers over the fish, picking out small bones and at the same time making it smaller.
  • Then add our broth with gelatin into the mashed fish fillet and leave on the table until it cools completely, then put it in the refrigerator until it cools completely.
  • For myself, I cook weak jelly without a tablespoon of gelatin, just 1 pack of dressing, sometimes there is no jellied one in the house, so I use a jellied meat filling, the result is also good.
  • Bon Appetit!! I hope you will like it.

The dish is designed for

6 servings

Time for preparing:

40 minutes

National cuisine

Russian

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Fish terrine
Fish terrine

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