Layered Fish Aspic
⏳ Time
5 hours
🥕 Ingredients
10
🍽️ Servings
1
Description
Layered fish aspic
Ingredients
- Carrot - 1 piece
- Onion - 2 heads
- Chicken bones - 2 lbs
- Smoked haddock fillet - 1.1 oz
- Hot-Smoked Muksun Fillet - 3.2 oz
- Mayonnaise - 2.1 oz
- Gelatin - 0.6 oz
- Salt - to taste
- Lentils - to taste
- Herbs - to taste
Step by Step guide
Step 1
Cut the carrot and each onion into four wedges. Place the vegetables and one kilogram of salmon bones in an oven preheated to 356°F for 40 minutes.
Step 2
Place a pot with five liters of cold water on the stove. Add the roasted vegetables and bones to the water, and simmer gently at a barely noticeable boil for about six hours.
Step 3
Soak 17 grams of gelatin. Once the broth is ready, cut the fish into even cubes and place it in a saucepan with 400 ml of broth, adding 40 grams of salt. This amount of salt is necessary to ensure the fish is well-seasoned; otherwise, it will be bland in the finished dish. Blanch the fish for one minute over high heat. Transfer the cooked fish to a dry container and discard the salty broth, as it will no longer be needed.
Step 4
Take 250 ml of broth and heat it up if it has cooled down. Add salt to taste and 12 grams of gelatin. Stir well to ensure the gelatin dissolves completely. The gelatin absorbs salt from the broth, so after it has dissolved, check if there is enough salt. From this point on, take small portions of the broth from this pot.
Step 5
Take a portion mold for the aspic. Pour 50 ml of broth into the mold and place it in the refrigerator. Refrigerators all work differently, so you should check the readiness of the jelly by eye—it should set well and not leak out of the mold.
Step 6
While the first layer sets, prepare the mayonnaise layer. Take 50 ml of warm broth and dissolve an additional 5 grams of gelatin in it. Add mayonnaise and mix thoroughly until smooth. Taste and add salt if necessary. Set aside.
Step 7
Take 50 ml of broth, in which gelatin has already been dissolved. Add half of the blanched fish to it. Remove the mold with the set first layer from the refrigerator and pour the fish layer on top. Return the mold to the refrigerator.
Step 8
Once the second layer has set, remove the mold from the refrigerator and pour the third layer on top — 50 ml of broth with the gelatin already dissolved.
Step 9
Once the third layer has set after about 15 minutes, remove the mold from the refrigerator and add the final, fourth layer—mayonnaise. If the mayonnaise has thickened by this time, gently warm it up. Add the remaining blanched fish to it. Ensure that the fish is evenly distributed across the entire surface of the aspic. Return the mold to the refrigerator.
Step 10
Once the final layer has set, remove the mold. Take a wooden stick and insert it between the edges of the mold and the jelly. Reach down to the bottom of the mold with the stick. As soon as there is air between the jelly and the mold, the jelly will be ready to release. Invert the mold with the jelly onto a pre-prepared plate and wait for it to gently slide out onto the plate. Garnish the aspic with colorful boiled lentils that will resemble river pebbles, along with some fresh herbs.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.