Halibut Aspic
Description
Perfect for the table and with drinks. When boiling, be sure to skim off the foam. Do not let the broth boil vigorously, otherwise it will turn cloudy. If this happens, strain the broth through several layers of cheesecloth lined with cotton wool. Garnish the finished aspic to taste. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making jellied halibut.
- 2
Step 2
Pour water into a saucepan, add peeled carrot cut in half, and a peeled whole onion, and salt. Place over medium heat and cook for 20 minutes.
- 3
Step 3
Cut fillets from the halibut, removing all bones and skin. Cut into pieces. Place the fish in a pot, add a bay leaf, and simmer over low heat for 7–10 minutes.
- 4
Step 4
After some time, carefully remove the halibut fillet.
- 5
Step 5
Strain the broth, discard the onion, and set the carrot aside. Season the broth with salt to taste and let it cool.
- 6
Step 6
Pour a glass of cooled broth over the gelatin. Leave to soak for 30–40 minutes, or according to the instructions. Then dissolve it in a water bath and mix with the fish broth.
- 7
Step 7
Pour a little broth into the mold in which you will be making the aspic. Place pieces of halibut on top. Pour broth over the fish so that it just barely covers it. Garnish the aspic with herbs and carrots, then refrigerate until set, for about 30–40 minutes.
- 8
Step 8
Completely cover the fish with the remaining broth and refrigerate until fully set.
- 9
Step 9
Ready. Serve with herbs.