Jellied pollock

Option 1: The classic recipe for making pollock aspic

Aspic pollock is a dish that does not require the purchase of expensive ingredients. Another advantage is that even an inexperienced housewife can cook such a dish, subject to the recipe.

To create a rich broth, you will need to put a fishtail in a saucepan, as well as a gauze bag with scales. And in order for the base to turn out transparent and beautiful, after the fish is cooked, it will need to be filtered.


  • 1 fish carcass;
  • 2 large onions;
  • carrot;
  • filtered water;
  • 30 g gelatin;
  • salt;
  • black peppercorns;
  • lavrushka.

How to make pollock aspic in the classic way

Step 1:

We clean the fish from scales and entrails, cut the carcass into pieces 1-1.5 cm thick, rinse it in running water and put it in a saucepan, fill it with water and add salt, lavrushka and peppercorns. To prevent the base from becoming cloudy, you will need to constantly remove the pop-up foam with a spoon or slotted spoon.

Step 2:

We clean the onion heads, rinse under the tap and put the whole in a saucepan.

Step 3:

We clean the carrots, wash them, cut them into thick circles and send them to the pan.

Step 4:

When all the ingredients are cooked, we take out the fish, the onions (they can be thrown away, since they are no longer useful) and the carrot circles, and the broth is cooled and filtered a little.

Step 5:

Carefully remove the seeds from the pollock, put the fish in the tray, placing carrot circles between the pieces.

Step 6:

Pour gelatin into the base, put the pan on the fire and stir constantly until the thickener granules dissolve, after which we let the base cool slightly.

Step 7:

Carefully pour the broth over the pieces of fish and vegetables and leave the dish to freeze.

When serving, pollock aspic can be garnished with lemon slices and fresh herbs, and grated horseradish or mustard can be used as an addition.