Catfish Aspic
Description
Works for holidays and everyday meals alike. Aspic made from catfish, like other jellied fish, is traditionally served with lemon wedges. I really recommend trying it that way yourself. I didn’t put that in the recipe, though, because how you plate it is always up to taste—a friend of mine even likes jellied fish with mustard. I invented this catfish aspic recipe when my husband brought home catfish from a fishing trip. It was right before the holidays, so instead of turning it into a main course I decided to try making an appetizer—and it turned into a fantastic catfish aspic. The appetizer is ready. Serve it right away.
Instructions
- 1
Step 1
Prepare all the ingredients. I got lucky — my husband caught such a small catfish.
- 2
Step 2
Wash the catfish and gut it. Cut into pieces, place in a pot, and pour water over. Add yellow onion, carrot, parsley and celery roots, black peppercorns, and bay leaf to the catfish. Season with salt.
- 3
Step 3
As soon as the water comes to a boil, remove the bay leaf. Otherwise the broth will turn bitter. Simmer over low heat for another 2–2.5 hours. Then lift everything out of the broth, set it aside, and let it cool. Separate the catfish into meat and bones. Discard the bones. Slice the carrot; it goes into the aspic. Place the catfish meat, carrot, and green peas into aspic molds. Dissolve the gelatin in water, add it to the broth, and simmer briefly until the gelatin is completely dissolved. Pour into the molds.
- 4
Step 4
Place in the refrigerator until fully set. Catfish aspic sets in about 4 hours. Then you can serve it with fresh herbs.