Aspic with Pike and Salmon
⏳ Time
1 hour 30 minutes
🥕 Ingredients
9
🍽️ Servings
6
Description
You can use fish bones in a 50/50 ratio of pike and salmon.
Ingredients
- Onion - 5.3 oz
- Carrot - 3.5 oz
- Salt - 0.2 oz
- Water - 50 fl oz
- Smoked haddock fillet - 10.6 oz
- Skate Fillet - 10.6 oz
- Gelatin - 2.1 oz
- Parsley - 1.8 oz
- Fish Oil - 2 lbs
Step by Step guide
Step 1
Prepare the broth. Rinse the bones under water, place them in a pot with onion and carrot, cover with cold water, add salt, and put on the stove to boil.
Step 2
When it starts boiling, skim off the foam, and after boiling, cook for 10 minutes.
Step 3
Remove from heat, let cool, then strain through cheesecloth.
Step 4
In salted water, boil the fish cut into 1.5x1.5 cm cubes.
Step 5
In a saucepan, pour water and bring it to a boil; when the water boils, add the parsley and hold it for literally 30 seconds.
Step 6
Then transfer to a bowl with very cold water, ice can be added. After 30 seconds, remove the parsley from the cold water and pat dry with paper towels.
Step 7
Blend the parsley in a blender.
Step 8
In warm, well-salted fish broth, dissolve the gelatin and add the parsley.
Step 9
Take a mold for aspic, line it with plastic wrap on all sides.
Step 10
Divide the broth into three parts. Pour the first part into the bottom of the mold and let it set in the refrigerator for 5 minutes. When the first layer sets, place pieces of pike, pour the second part of the broth, and let it set in the refrigerator for 5 minutes. Place pieces of salmon, pour the remaining third part of the broth, and put it in the refrigerator to set for 1 hour.
Step 11
Serve the aspic with horseradish, salmon caviar, and thinly sliced kohlrabi.
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