Catfish Head Aspic
Description
Although aspic is traditionally a pork appetizer, you can confidently make jellied meat from poultry or fish as well—it is just as good; the flavor is different, but overall very nice. To make aspic from catfish head, I needed one whole catfish; besides the head, I also used other parts. For gelatin, use 5 g per cup of broth. See the recipe. Serve with herbs and sauce.
Instructions
- 1
Step 1
Cut the fish into pieces.
- 2
Step 2
Simmer the broth for 20 minutes, add the peeled but whole onion and carrot.
- 3
Step 3
Don't forget to skim off the foam.
- 4
Step 4
Strain the broth. Don't be surprised by the color.
- 5
Step 5
Lower the fish into the pot again and cook for another 30 minutes until done. By the way, you can wrap the fish in cheesecloth and cook it that way — then you'll have less trouble with straining.
- 6
Step 6
Clean the fish of all bones. Cut into small pieces.
- 7
Step 7
Into the dish in which our aspic will set, arrange the minced fish, carrot sliced into rounds, rounds of hard-boiled egg; you can add herbs — parsley.
- 8
Step 8
Soak the gelatin until it swells, following the instructions on the package. You can use the broth in which the fish was cooked. Then add the swollen gelatin to the broth and let it stand for 30 minutes. Strain through cheesecloth.
- 9
Step 9
Better to strain twice.
- 10
Step 10
Pour broth over the fish dish and leave to cool. The finished catfish head aspic can be served, garnished with herbs and horseradish.