Aspic with Pike Perch and Salmon
⏳ Time
1 hour 30 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
The recipe used 500 grams of salmon bones and 500 grams of pike perch bones.
Ingredients
- Onion - 5.3 oz
- Carrot - 3.5 oz
- Salt - 0.2 oz
- Water - 1 qt
- Smoked haddock fillet - 10.6 oz
- Perch - 10.6 oz
- Gelatin - 2.1 oz
- Parsley - 1.8 oz
- Fish Oil - 2 lbs
- Horseradish Leaves - to taste
- Red Caviar - to taste
- Kohlrabi - 0.4 oz
Step by Step guide
Step 1
Prepare the broth. Wash the bones under water, place them in a pot with onion and carrot.
Step 2
Pour in cold water, add salt, and put on the stove to boil.
Step 3
When boiling, skim off the foam, and after boiling, cook for 10 minutes and remove from heat.
Step 4
Allow the broth to cool, then strain through cheesecloth.
Step 5
Cut the fish into cubes with a side of 1.5 cm.
Step 6
Boil the fish in salted water for 15 minutes.
Step 7
Blanch the parsley: pour water into a saucepan, bring it to a boil — when the water in the saucepan boils, add the parsley and hold it for literally 30 seconds.
Step 8
Then transfer to a bowl with very cold water, ice can be added.
Step 9
After 30 seconds, remove the parsley from the cold water and pat dry with paper towels.
Step 10
Blend the parsley in a blender.
Step 11
In 600 ml of warm, well-salted fish broth, dissolve the gelatin and add the parsley.
Step 12
Take a mold for aspic, line it with plastic wrap on all sides.
Step 13
Divide the broth into three parts. Pour the first part into the bottom of the mold, and refrigerate for 5 minutes to set.
Step 14
When the first layer has set, place pieces of pike perch, pour the second part of the broth, and refrigerate for 5 minutes to set.
Step 15
Place pieces of salmon, pour the remaining third part of the broth, and refrigerate to set for 1 hour.
Step 16
Serve the aspic with horseradish, salmon caviar, and thinly sliced kohlrabi.
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