Description
A classic dish that combines fish with a flavorful gelatinous layer, perfect for special occasions or as an impressive appetizer.
Ingredients
Scale
- 1 pound fish fillets (such as trout or salmon)
- 2 cups fish stock or vegetable broth
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon gelatin powder
- Salt and pepper to taste
- 1/2 cup diced vegetables (such as carrots, peas, or bell peppers)
- Fresh herbs for garnish (such as dill or parsley)
Instructions
- Prepare the fish: Season the fish fillets with salt and pepper. Poach them in fish stock or vegetable broth for about 10 minutes, or until cooked through. Remove from heat and let cool.
- Make the aspic: In a small bowl, sprinkle gelatin powder over 1/4 cup of cold fish stock. Let it sit for 5 minutes to bloom. In a saucepan, heat the remaining stock, lemon juice, and white wine vinegar. Once hot, stir in the bloomed gelatin until fully dissolved.
- Combine fish and vegetables: Flake the cooled fish into bite-sized pieces and place them in a mold. Scatter the diced vegetables evenly over the fish.
- Pour the aspic mixture over the fish and vegetables, ensuring everything is submerged. Let it cool to room temperature, then refrigerate for at least 4 hours or until set.
- To serve: Once set, carefully unmold the aspic onto a serving platter. Garnish with fresh herbs and slice into wedges or cubes.
Notes
- You can use any firm fish of your choice.
- Feel free to add other ingredients like olives or capers for added flavor.
- This dish is best served chilled and can be prepared a day in advance.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1
- Sodium: 250
- Fat: 4
- Carbohydrates: 5
- Fiber: 1
- Protein: 20
Keywords: fish in aspic, gelatin fish recipe, aspic recipe, chilled fish appetizer, classic fish dish