Filler of carp heads

Fish jelly looks appetizing, tasty and healthy, especially for strengthening joints. Aspic from the carp heads will be inexpensive, but will delight both guests and households. The preparation of this snack will require some effort from the chef, but this does not mean that an inexperienced cook will not be able to make such a snack. Even the beginning hostess will cope with the task if she knows the subtleties of the technology of cooking this dish.

Cooking Features

Aspic from the carp heads can be prepared not only on weekdays. If you make this snack correctly, she can take a worthy place on the festive table.

Before cooking the carp head, rinse well and be sure to remove all the gills from them. Do this should be careful not to get hurt. If even small pieces of the gills remain in the head, the broth will turn out to be bitter, the products will be spoiled.
Small carp heads can be cooked whole, large ones should be cut into 2-4 pieces.
It is not necessary to add gelatin to the broth from the heads of the silver carp, it contains a sufficient amount of substances that contribute to gelation. The longer you cook the fish heads, the denser the jelly will be.
Meat from the heads of silver carp when cooking aspic is covered with broth cooked from them. Therefore, it is important that it is tasty, fragrant, transparent. To flavor added to it onions, carrots, bay leaves, allspice. Lighten the broth will help baked carrots and onions, diced celery root. To broth was not cloudy, it is boiled on low heat, avoiding boiling. Do not cover the pan tightly. Prior to boiling, foam will form on the surface and must be removed. If this is not done, the broth will be cloudy. Salt the broth in about 30-40 minutes until cooked, using 1 tea salt per liter of water remaining in the pan, or to taste. Ready broth is filtered to make it more transparent. This will also prevent the ingress of bones.
It is possible to put not only meat from the heads of silver carps into the aspic, but also cut the skin. But this is considered unacceptable for the festive version of the dish.
In order to make the fillet of the silver carp more appetizing, pieces of boiled carrots, eggs, lemon, corn kernels and green peas are added to it.

The preparation of filler from the silver carp requires a lot of time, but the result meets the expectations.

The classic recipe for filler from the heads of silver carp

Composition:

carp head - 1 kg;
onions - 100 g;
carrots - 0, 25 kg;
bay leaf - 2 pcs .;
before sweet peas - 5 pcs .;
salt - to taste;
water - how much will leave.

Method of preparation:

Wash the head of the silver carp, remove the gills. Cut the head into several large pieces, put in a saucepan. Fill with water so that it is about 1-2 cm higher than the fish pieces.
Put the pan on a slow fire. Foam will start to appear on the surface before boiling - remove it using a skimmer.
Add laurel leaves, peppercorns, whole unpeeled onions and peeled carrots (1 piece) to the pan. Cover the pot with a lid, leaving a gap.
Boil 1, 5 hours, half an hour before cooked, add salt.
Simultaneously boil the remaining carrots until ready.
Remove pieces from the broth, strain the broth itself.
When the heads have cooled down a little, remove the pieces of meat from them, put them in a deep plate or in a mold for aspic.
Fill silver carp meat with strained broth.
Peel the boiled carrots, cut into slices, put them on the broth. They will drown slightly - so it should be.
Place the container with the workpiece in the refrigerator.

You can try the snack after 6-8 hours. The most reasonable thing is to leave the filler freeze overnight.

Festive aspic from the carp heads

Composition:

carp heads - 2 kg;
water - 4 l;
onions - 0, 2 kg;
carrots - 0, 3 kg;
celery root - 100-150 g;
allspice peas - 5 pcs .;
black pepper peas - 10 pcs .;
bay leaf - 5 pcs .;
dried dill, salt - to taste;
chicken egg - 1-2 pcs .;
fresh parsley - for decoration;
lemon - 1 pc .;
canned corn - 50 g;
canned green peas - 50 g.

Method of preparation:

Wash the carp heads by removing the gills. Large heads cut into several pieces. Put in pan.
Remove the husks from the bulbs, cut off the tips. Put the onions to the fish.
Peel one carrot, cut it into 4 pieces, send it to the silver carp.
Peel celery root, cut into small cubes, send to the rest of the ingredients.
Fill with water. Put on a slow fire. Bring to a boil, removing the foam. Leave to boil for 3-4 hours. An hour before the readiness add bay leaves, peppercorns, salt, dill.
Boil eggs and carrots separately. Cool them and clean. Cut into circles. Carrots better cut curly circles. To do this, make deep grooves along the fruit, and then cut it into even circles.
From the finished fish stock, remove the carp heads, cool them.
Strain the broth and mix it with the juice squeezed from one lemon.
Split the carp heads, putting light meat in one plate, dark meat in another. Slice the skin in small pieces, put to the dark meat.
Place the carrot circles diagonally in a silicone shape. Spread eggs in free space.
Pour over broth. Put in half an hour in the fridge.
On one side of the carrot, pour the corn, on the other hand - green peas. Pour the second portion of broth.
Put the white meat on top, cover it with broth so that it covers the fish completely. Store in the refrigerator for 5-6 hours.
Place the remaining meat in a bowl, spread the remaining carrots and parsley sprigs on top, cover with broth and also place in the refrigerator.

As a result, you will have two options for the dish: a festive one, which when serving should be placed on a beautiful plate so that the carrots and eggs are on top, and the everyday one that looks less presentable, but is no less tasty and useful.

Filler of silver carp heads in glasses

Composition:

carp head - 1 kg;
carrots - 0, 2-0, 3 kg;
onions - 100 g;
lemon - 0, 5 pcs .;
salt, spices - to taste;
water - how much will leave.

Method of preparation:

Pour the prepared head of a silver carp with water so that the liquid barely covers the fish.
Add the onion and one chopped carrot, spices.
Boil a thick broth, not forgetting half an hour before it is ready to salt it.
Strain the broth, select the meat from the heads, cut into small pieces.
Boil the remaining carrots, cut into small cubes.
Place the silver carp meat in small cups, using half.
Fill with a small amount of broth.
Spread the carrots, add a little broth.
Spread out the remaining fish, cover with broth.
Cut half of lemon into thin slices, spread out on top.

Place the cups in the fridge; the next day, the filler can be served. Guests will certainly be satisfied with such a treat.

Aspic from a silver carp is relatively inexpensive, but it turns out tasty, nourishing and useful, worthy of a festive table. He will have to work hard, but you will not regret the wasted forces.