Jellied Fish: Simple and Low Carb Recipe

Jellied fish is a traditional cold appetizer served to the table during the celebration of the New Year in Russia, and you can experiment with it in every way. For example, make jellied portions by pouring it into small molds or even glasses in which you can then serve it. Add seafood to the fish (shrimp and mini cuttlefish work especially well). And add greens – very different: from curly parsley to purple rehan leaves.

At the same time, this dish is low in calories and low in carbohydrates, which will undoubtedly be appreciated by those who care about health.

Jellied Fish Recipe History

Until the beginning of the 19th century, jellied fish did not exist in Russian cuisine. This dish appeared as a result of the work of French chefs who were engaged in reforming a large number of dishes of the national Russian cuisine.

Traditional aspic was taken as the basis of the new recipe, but processed in a different way. Unlike aspic, which was usually prepared from the leftovers from the main meat or fish dishes, the best products were chosen for jellied fish, cut in such a way that their natural structure was visible.

To create a transparent and strong pouring broth, which was supposed to look like transparent glass, the French chefs introduced clarification of broths, as well as their light tint with turmeric, saffron and lemon zest.

To increase the taste of the dish, decoctions of spices, bright additives from vegetables, mushrooms and fruits were added to the broth, which also made the dish more attractive. Jellied fish was served mainly on oblong dishes resembling the shape of a fish.

At first, aspic dishes were prepared mainly from fish, then meat, poultry, and game were used to prepare this dish. However, aspic dishes not made from fish were not widely used in Russian national cuisine.

Apart from jellied fish, today in Russian cuisine there is only one type of aspic, which is prepared from meat and marrow bones and is called kholodéts. This dish is also very popular in Russia.

Jellied fish

Traditional Russian low-carbohydrate recipe, which is very often served as a cold snack on the New Year's table. This dish is usually cooked from pike perch (zander), sea bass, or sturgeon.
5 from 1 vote
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Course: Light Meal & Snack
Cuisine: Low-Carbohydrate, Russian
Cook Time: 15 minutes
Refrigerate: 1 hour
Total Time: 1 hour 15 minutes
Servings: 2
Calories: 166kcal
Author: Lorenzo Zorbetti
Cost: $3

Ingredients

  • 250 gram fish fillet
  • 1 carrot
  • 1/2 onion
  • 2 glasses water
  • 3 black peppercorns
  • 1 bay leaf
  • 10 gr gelatin
  • 2-4 lemon wedges, thinly sliced
  • greens herbs for decoration

Instructions

  • Cut the fish fillet into portions and place in a small pot.
  • Peel carrots and onions, chop coarsely, add to the fish. Then pour water over, add pepper and bay leaves and cook for 8-10 minutes from the moment the water boils. Carefully remove the pieces of boiled fish and vegetables from the water, put in a separate bowl.
  • Cool the broth and strain. Pour one glass of broth into a saucepan and dissolve the gelatin. After the gelatin has dissolved, heat the broth, but do not bring it to a boil. Add the remaining broth to the saucepan.
  • Cool the broth and strain it. Pour one glass of broth into a saucepan and dissolve the gelatin. After the gelatin has dissolved, heat the broth, but do not boil. Add the remaining broth to the saucepan.
  • Place pieces of cooled fish in a jellied dish, into which broth with gelatin is poured in a thin layer. Garnish with thinly sliced lemon wedges and carrot. Pour the remaining gelatin broth on top and refrigerate for 1 hour to harden.
  • Before serving, it is recommended to lower the bottom of the jellied fish dish in hot water for a few seconds, then shake and put the jellied fish on a serving plate.

Notes

The taste of jellied fish depends not so much on the fish chosen for this dish as on the broth with which you pour it. The fish may not be so “Royal” – as they say in Russia – the main thing is that the fish is boneless. But the broth should be strong, fragrant and absolutely transparent.

Nutrition

Nutrition Facts
Jellied fish
Amount Per Serving
Calories 166 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 63mg21%
Sodium 109mg5%
Potassium 540mg15%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 3g3%
Protein 30g60%
Calcium 36mg4%
Vitamin C 13mg16%
Vitamin A 5095IU102%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

I also hope that you know and understand what drinks should be served with traditional cold snacks in Russia, especially during the New Year celebrations! =)

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