Fish Aspic
Description
Preparing aspic always starts the same way, and it does not matter whether it is made from fish or meat. You make a broth. 1. Wash and clean the fish. Cut off the head and tail. 2. Put a pot of water on the stove, add the head and tail. Let them simmer. 3. At the same time, start preparing the gelatin. Pour cold boiled water over it and set aside to swell. 4. Hard-boil the eggs. Cool them under cold water. 5. Cut the remaining fish (without the tail and head) into pieces and remove the bones. 6. When the broth comes to a boil, remove the head and tail. Season the broth with salt and pepper. Add parsley and celery roots, a bay leaf, and the fish pieces. 7. Simmer for about twenty minutes, until the fish is fully cooked. 8. Cut the eggs in half. 9. Prepare the berries. Wash them. 10. Remove the fish pieces from the finished fish broth. Cut them into even smaller pieces. 11. You no longer need the roots and bay leaf; you can discard them. 12. Strain the broth through cheesecloth or a fine sieve. 13. The gelatin has already swollen. Add it to the broth, set over low heat, and cook until completely dissolved, stirring constantly. Make sure the broth does not boil. 14. Place the fish, eggs, berries, and fresh herbs in aspic molds. Or in one large mold, whichever you prefer. 15. Pour the broth over them and refrigerate until set. 16. Fish aspic takes at least an hour and a half to set. It is better to leave it overnight. Garnish the finished fish aspic with fresh herbs. By the way, you can pour the herbs in together with the other ingredients, whichever you prefer. Done.