Aspic of Pike Perch, Salmon, or Trout
⏳ Time
3 hours
🥕 Ingredients
7
🍽️ Servings
6
Description
Aspic of Pike Perch, Salmon, or Trout
Ingredients
- Fish - 17.6 oz
- Mayonnaise - 3.2 oz
- Gelatin - 0.4 oz
- Fish Oil - 1 cup
- Seafood cocktail - to taste
- Capers - to taste
- Cucumbers - 2 pieces
Step by Step guide
Step 1
Fillet the pike perch, salmon, trout, and other fish, skin removed, cut into pieces (50-60 grams each), place them on a baking sheet or in a shallow pot greased with vegetable oil, season with salt, add a little water or fish broth so that the fillet pieces are half submerged in liquid, cover with a lid, and cook.
Step 2
After that, cool the fish and transfer it to a dish or plates, pour over the dissolved gelatin in 0.5 liters of water or broth, if it turned out to be clear enough. Chill in the refrigerator for 2 hours.
Step 3
Garnish on top with shrimp tails or pieces of crab, herbs, capers, and slices of fresh cucumbers.
Step 4
The sauce for this aspic can be made from mustard with capers or mayonnaise.
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