Eel and Lime Aspic

Appetizers | European cuisine

⏳ Time

4 hours

🥕 Ingredients

🍽️ Servings

Description

Eel and Lime Aspic

Ingredients

Smoked Eel - 7.1 oz
Beetroot - 10.6 oz
Lime - 7.1 oz
Gelatin - 1.8 oz
Sugar - 5.3 oz
Salt - to taste
Fish Oil - 7.1 oz
Hot smoked pink salmon - 1 piece

Step by Step guide

Step 1

Boil the beetroot until soft, cool, peel, grate on a fine grater or blend into a puree, and lightly salt.

Step 2

Cut the eel fillet, skinless and boneless, into thin slices.

Step 3

Peel the limes from the skin and membranes, chop the pulp, mix with the juice, add sugar, and simmer over moderate heat for 7–8 minutes. Cool.

Step 4

Prepare the jelly broth. Soak the gelatin in cold water to swell. Add a small piece of cold smoked fish (like sprat, herring, or any inexpensive fish) to the fish broth and simmer for about 10 minutes to infuse a smoky flavor, then remove the fish. Add salt to taste, remove from heat, and strain through cheesecloth—the broth should be light and clear. Stir in the gelatin and mix. Cool.

Step 5

Line a narrow elongated mold with plastic wrap. Pour in a thin layer (3–4 mm) of jelly broth. Place in the refrigerator to set. Layer half of the beetroot and smooth it out with a spatula. Carefully pour in more jelly broth to completely cover the beetroot, and return to the refrigerator to set. Add the lime confit, smooth it out with a spatula, pour a layer of jelly broth over it, and place in the refrigerator to set. The next layer is the eel slices, followed by jelly broth, then back to the refrigerator. The final layer is beetroot covered with jelly broth.

Step 6

Place the aspic in the refrigerator for several hours until fully set. Before serving, carefully invert the mold onto a plate, garnish with pieces of eel, fresh lime, and herbs. Cut into pieces and serve as a fish aspic.