There are many ways to cook pink salmon. One of them is cooking aspic from this red fish. Such a dish can be put on the festive table and offered to guests.
Selection and preparation of ingredients
The main thing is to buy good quality fish. Fresh pink salmon has a pink belly in the cut, reddish gills, an elastic carcass of pink color. It should not have spots, dark or yellowish mucus, various injuries.
Important! The fact that the fish was stored for a long time and more than once thawed and frozen again, dried, broken fins and tail will say.
Salmon fillet recipes
Here you can find step-by-step recipes for making aspic from pink salmon with and without gelatin. For everyday meals, you can cook it from a soup set, and then disassemble it for meat. But it’s better for guests to offer fish slices beautifully laid out on a dish, decorated with figuratively chopped vegetables, an egg and a lemon.
With gelatin
1350 g 1 hour 20 minutes
dill and parsley
taste
salt, black pepper, peas, seasonings
taste
Nutritional value per 100 g:
Peel pink salmon, but do not throw away the scales, tail and fins, but wrap them in gauze folded in several layers, tying a knot.
Then cut the carcass into pieces, but do not remove the skin from them.
Remove the upper husk from the onion, and leave a few layers of the lower golden scales. Wash and peel the carrots.
Pour gelatin in a small amount of water before swelling.
Pour 600 ml of water into the pan and put a gauze bundle with scraps and scales into it. After boiling, remove the foam and cook for 10 minutes.
Add whole onions and carrots to the broth, toss salt and seasonings. After boiling, remove the foam again and cook for 15 minutes.
Add fish to the broth, remove the foam after boiling and cook for another 7 minutes.
Remove the pink salmon pieces and cook the broth for another 15–20 minutes. Disassemble large pieces of fish into small pieces, select bones and skin. Beautifully put in a dish, garnished with slices of boiled egg, carrots and lemon, green peas and corn. Strain the broth through a sieve.
Put gelatin for 30 seconds. in the microwave and dissolve in the water that it was poured into. Then combine with the cooled broth and mix well. Pour the prepared dish with the broth and refrigerate until solidified.
Peel pink salmon, but do not throw away the scales, tail and fins, but wrap them in gauze folded in several layers, tying a knot.
Then cut the carcass into pieces, but do not remove the skin from them.
Remove the upper husk from the onion, and leave a few layers of the lower golden scales. Wash and peel the carrots.
Pour gelatin in a small amount of water before swelling.
Pour 600 ml of water into the pan and put a gauze bundle with scraps and scales into it. After boiling, remove the foam and cook for 10 minutes.
Add whole onions and carrots to the broth, toss salt and seasonings. After boiling, remove the foam again and cook for 15 minutes.
Add fish to the broth, remove the foam after boiling and cook for another 7 minutes.
Remove the pink salmon pieces and cook the broth for another 15–20 minutes. Disassemble large pieces of fish into small pieces, select bones and skin. Beautifully put in a dish, garnished with slices of boiled egg, carrots and lemon, green peas and corn. Strain the broth through a sieve.
Put gelatin for 30 seconds. in the microwave and dissolve in the water that it was poured into. Then combine with the cooled broth and mix well. Pour the prepared dish with the broth and refrigerate until solidified.
Did you know? Pink salmon got its name for the fact that its males during the period of migration to spawn a noticeable hump on their backs.
No gelatin
3000 g 1 hour 40 minutes
pink salmon carcass with a head
1.8 kg
Nutritional value per 100 g:
- Rinse pink salmon, remove the intestines and gills, and then divide into large chunks.
- Pour water into the pan. Throw in it fish slices, peeled onions and carrots.
- Bring everything to a boil and remove the foam with a slotted spoon. Throw salt to taste. Boil over low heat for 20-22 minutes.
- Remove the fish slices with a slotted spoon, leaving the head and tail to boil in the pan. Throw all the spices and bay leaves.
- Separate the skin and ridge from the fillet, and then throw it into the pan to cook further.
- After 40 minutes remove all parts of fish and vegetables from the broth.
- Beat the protein lightly and slowly pour into the broth. Cook for 2-3 minutes until it coagulates. Then set the pot off the stove. When folding, the protein takes away all unnecessary particles in the liquid, clarifying it, so if you skip this procedure, the filler will be cloudy.
- Strain the broth through a piece of gauze, folded in several layers.
- Cut the carrots into circles. From it you can make different curly jewelry.
- Arrange slices of pink salmon fillet, carrot slices in a suitable dish (dish) and pour in strained broth.
- Put on the shelf of the refrigerator or place in any other cold place. After 2-3 hours, the filler is ready.
Multicooking
2600 g 1 hour 10 minutes
fish soup set
700 g
salt, ground black pepper, seasonings
taste
Nutritional value per 100 g:
- Cut the fillet into pieces. Then mix with salt, pepper and lemon juice.
- Wrap each piece with foil and place in a slow cooker with the "fish" mode for 10 minutes. After the specified time, remove.
- Pour water into the multicooker bowl, drop the fish kit, peeled carrots and onions. Turn on the “rice” mode and cook for 25 minutes. When the broth is ready, strain through several layers of gauze.
- Pour gelatin with boiled cool water for 30 minutes. Then put in the microwave for 30 seconds and then stir. Once it dissolves, throw it into the finished broth.
- Put carrot slices in a suitable dish and pour a little broth. Then place on the shelf of the refrigerator. After 5-8 minutes, when they are a little overcooked, put slices of pink salmon into a bowl and pour the remaining broth.
- Put jellied fish on the shelf of the refrigerator until completely frozen.
Did you know? A valuable quality of any red fish, including pink salmon, is the presence of omega-3 polyunsaturated fatty acids that improve brain function and memory, as well as increase immunity.
Finished aspic can be decorated or sprinkled with herbs. This dish is well served with horseradish or mustard, as well as a slice of bread. Red fish broths are remarkably gelled themselves, without the addition of gelatin. The dish turns out to be tasty and completely non-greasy, in contrast to the usual jellied meat.
