Fish aspic
Description
A tasty appetizer for any gathering. I make fish aspic less often than meat aspic. But it’s a wonderful dish! It’s suitable for Lent and it’s healthy. Try making fish aspic with this simple recipe. Cook fish more often. It can be served warm or chilled.
Instructions
- 1
Step 1
1. Prepare the ingredients for kholodets. Kholodets sets best from fish in the salmon and sturgeon families. If you are not sure about your fish, use gelatin. I made mine from silver carp; when it cooled, it set even without gelatin.
- 2
Step 2
2. Clean the fish: remove the innards, scales, and gills. Wash it thoroughly to remove membranes and blood. Cut into large pieces.
- 3
Step 3
3. Place all the fish and cleaned vegetables (whole) in a pot. Add salt and spices.
- 4
Step 4
4. Add cold water and bring to a boil. As soon as it boils, reduce the heat to low and simmer gently for 30 minutes.
- 5
Step 5
5. After 30 minutes, remove the fish and vegetables from the broth. Leave the head.
- 6
Step 6
6. Let the fish cool slightly so you can separate the meat from the bones by hand.
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Step 7
7. Add the backbones, separated from the fish flesh, to the head. Simmer the broth for another 30–40 minutes. For a richer broth, add fish seasoning.
- 8
Step 8
8. Separate the egg white; you will need it to clarify the broth. To do this, beat it lightly with a whisk.
- 9
Step 9
9. Pour egg white into the boiling fish stock and let it coagulate. Then strain the stock.
- 10
Step 10
10. Take suitable plates for aspic. Arrange the boneless fish meat.
- 11
Step 11
11. Make flowers from boiled carrots and garnish with greens.
- 12
Step 12
12. Pour the broth over the fish, place the aspic in the refrigerator for at least 3–4 hours, or better yet, overnight.