Fish in Aspic
An impressive appetizer for a festive table. The dish can be prepared either in individual portions or in one large baking pan. This amount of ingredients makes 8-10 portions.
- Total cooking time
- not set
- Number of servings
- 8
- Recipe difficulty
- 3 / 5
Ingredients
for 8 servings
- cleaned fish 500 g
- onion 200 g
- carrot 150 g
- gelatin 15 g
- bay leaf 3
- allspice 5 pcs
- cloves 5
- salt
- egg
- greens
- cranberry
- peas
- lemon
Instructions
Step 1 of 11
Roughly chop the carrots and onion.
Step 2 of 11
Place the fish, pepper, cloves, bay leaf, carrots, and onion in a pot. Add salt. Pour in 1 l of water. After boiling, cook for about 30 minutes.
Step 3 of 11
Separate the fish meat from the bones.
Step 4 of 11
Soak the gelatin in 150 ml of cold boiled water. Let it sit for the time specified on the package.
Step 5 of 11
Strain the hot broth. Stir in the gelatin until completely dissolved.
Step 6 of 11
Pour a layer of broth 3–4 mm thick into the molds. Place in the refrigerator until set (approximately 15–20 minutes).
Step 7 of 11
Arrange cranberries, peas, greens, eggs, and carrot shapes (from those cooked in the broth) on top of the jelly.
Step 8 of 11
Pour in broth so that it covers only the shapes (this is necessary to prevent them from floating and losing their shape). Leave in the refrigerator until set (about 30 minutes).
Step 9 of 11
Add the pieces of fish.
Step 10 of 11
Pour in broth. Place in the refrigerator until completely set (about 3–4 hours, preferably overnight).
Step 11 of 11
Carefully invert the finished aspic and place it on a platter.