Fish in Aspic Recipe
Fish in Aspic is a unique dish. In aspic, the ingredients are molded into a gelatin made from a meat or vegetable stock. The natural gelatin in the meat solidifies the mold as it cools. Any type of food can be used, but fruit, meat and vegetables are the most common. When made with fish, there is often less natural gelatin in the meat, so the stock is often doubled or it is supplemented the way that it is here.
About Fish in Aspic
Fish in aspic is a classic dish that dates back to the medieval times, and it has remained popular ever since. This dish is a perfect representation of the culinary art that combines the unique flavors of fish with the delicate texture of aspic. The result is a delicious and visually appealing dish that is perfect for a fancy dinner or a special occasion.
Aspic is a clear jelly made from meat or fish stock that is commonly used in French cuisine. The jelly is flavored with various herbs and spices to enhance its taste, and it can be used as a base for different dishes. Fish in aspic is one of the most popular uses of this jelly. To make fish in aspic, the fish is first poached in a flavorful broth, and then set in a mold with the aspic. Once the aspic sets, it creates a gelatinous coating around the fish, giving it a unique texture and flavor.
Despite its popularity, fish in aspic is not a dish that is commonly found in restaurants or supermarkets. However, with a little bit of effort, it can be made at home with ease. The recipe for fish in aspic requires a few simple ingredients, such as fish, stock, gelatin, and herbs, and it can be made in just a few steps. The result is a dish that is sure to impress your guests and leave them craving for more.
Serving Fish in Aspic
One of the benefits of fish in aspic is that it is a versatile dish. It can be served as an appetizer, a main course, or even as a part of a buffet.
It can be made with different types of fish, such as salmon, trout, or cod, and the aspic can be flavored with various ingredients, such as white wine, vinegar, or lemon juice. Some recipes even call for adding vegetables, such as carrots or cucumbers, to the aspic for an extra crunch.
so, you can add anything you like to your aspic. For example, the photo here, adds corn.
You can unmold and cut it as shown, or serve the aspic in a dish.
Fish in aspic goes well with salad. Try this unique Banana Blossom salad.
How to Cook Fish in Aspic
Fish in aspic, a delicate fish and gelatin salad.
Ingredients
- Sturgeon, about 1.2 kg (better use large fish from sturgeon family and better choose fresh one)
- Whole onion, 100 g
- Bay leaf
- 1 egg
- Fresh parsley, 10 g
- Whole carrot, 100 g
- 5 black peppercorns
- Salt, ½ teaspoon
- Gelatin, 10 g
- ¼ lemon
Instructions
- Gut the fish, clean it and remove gills. Remove the head and tale, then separate fillet from backbone.
- Put the head and tale in the pot, add liter of water and put it on a heat. When water starts to boil, add peeled carrot, onion, salt and spices, reduce the heat up to minimum and simmer for 40 minutes.
- Cut the fillet into portion pieces (about 5 cm long and 2 cm wide).
- Take everything out from the prepared bouillon, put carrot aside – you will need it for decoration. The bouillon remains on the heat. Transfer fish fillet to the bouillon and simmer it for about 10 minutes till it ready (soft, but holds together).
- Take the fish fillet out. Pass the bouillon several times through sieve. You can make bouillon lighter using raw egg – slightly beat it up, add to bouillon, carefully mix and boil it. Then remove egg flakes and filter bouillon. Soak gelatin for several minutes in small cooled boiled water amount, afterwards add to warm bouillon and mix until dissolution.
- Pour small bouillon amount into portion forms (can be used muffins/cupcakes silicon forms) about ¼ part and put it aside to be set. After the bouillon is set, the decoration (parsley leave, thin cooked carrot rings) can be placed on the top. Afterwards add fish fillet on top of the decoration and pour it over with the bouillon till full.
- Put the forms in the fridge and let them set for several hours (the best is to leave for a night). The fish in jelly can be taken out from the forms by turning them over onto the plate. If you use non silicon forms, but metal ones, just put the forms into warm water for a few seconds (but watch water not to get into the forms) and then turn over. Decorate fish in aspic with lemon slices and parsley.
Last Updated on April 21, 2023 by Carleen
