Virtually any holiday table includesAspic - from fish, meat, offal. Fish lovers prefer to make aspic from it. However, most cooks spend on the dish the whole carcass, while throwing out his head. It turns out, of course, tasty, but not very economical. One of the most affordable fish is the silver carp. Its very name says directly which part of the body is most powerful. And throwing it pity and irrational. You can make it much more interesting: fry or bake the carcass itself, plus prepare aspic from the carp head. Believe, it will turn out not less tasty and rich.
Secrets of success
In fact, it is traditionally considered that the broth forjelly fish should be turbid and opaque. However, if you like a transparent jellied, during boiling, lay carrots or onions in a saucepan. Moreover, they say that the best result is obtained when using baked vegetables.
Cooked aspic from the head of a silver carp only in an open pan - so the broth will not be cloudy. The fire at the same time should be reduced as much as possible so that the contents of the pan only a little poured.
Aspic without gelatin
When filler of silver carp is preparing,The first and most important thing to do is to remove the gills from them. Otherwise, your dish will taste bitter and have a not too pleasant smell. Then the base of brawn is once again washed; for greater scalp, it is better to chop lengthwise into two halves. They are folded into a saucepan and poured water a centimeter above the heads. When the broth boils, the skin is removed from it, the onions with carrots are laid and salt is added. After half an hour, the carrot is taken out, and everything else remains to boil over with added lavrushka and peppercorns. How much time it takes depends on the size of the fish. A signal to the fact that the aspic from the head of the silver carp is ready will be an easy discharge of meat from the bones. The fire is turned off, the broth is cooled, heads are extracted from it and disassembled. The skin can be removed and cut into small pieces. The meat is laid out on plates, poured with broth, the finished dish is removed in the cool until it freezes.
Aspic with wine
Recipes for jelly fish may vary.There is a very interesting taste of aspic from the carp heads, during the preparation of which a stack of dry white wine is poured into the broth. This is done at the stage of laying heads, carrots and onions in water. After boiling, the broth is boiled for half an hour, then salted, seasoned and left on the fire for another quarter of an hour. While the aspic of the carp's head cools down, the heads are disassembled and laid out in bowls, and a teaspoon of gelatin diluted in a pile of broth flows into the broth. The saucepan is slightly heated (stir the contents). It will remain strained fish broth pour in bowls and hide in the refrigerator. When the jellied carp of a silver carp gets a little “grabbed”, you can add decorations to the pot: rings of eggs, carrot mugs, greens, canned peas, etc.
Aspic from the carp head in the slow cooker
Для его приготовления начальные операции обычные:gills are cleaned, heads are washed, folded into a bowl and filled with water. The device closes and extinguish mode is set for an hour. There will be a signal - carrots and onions are laid in the slow cooker for another three-quarters of an hour in the same mode. As time passes, the contents of the bowl are salted and flavored with laurel. After 10 minutes, the unit is turned off, onions and lavrushka are thrown away, the carrot is cut into circles, the heads are disassembled, and the filtered broth is connected to the prepared gelatin. The fish, spread out in containers, is poured with broth, decorated to the best of imagination and hiding in the refrigerator. You are ready for the holiday!
