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  Added: May 02, 2006  •  Visited (1174)  •  Print version Print this recipe (86)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Fish In Aspic
(Osetrina Zailvnaya)
What You Need:
FISH STOCK AND FISH
  • 6 cups cold water
  • 4 pounds fish trimmings: spines, heads and tails from any white-fleshed fish
  • 2 medium carrots, scraped
  • 4 sprigs parsley
  • 2 stalks celery with leaves, coarsely chopped
  • ¼ cup white wine vinegar
  • 1 bay leaf
  • 8 whole cloves
  • 1 tablespoon salt
  • 4 fresh sturgeon or halibut steaks, cut 1 inch thick and weighing about 8 ounces each

    ASPIC
  • 2 packages unflavored gelatin
  • ½ cup water
  • 4 egg whites

  • How To Cook:
    FISH:
    1. In a 2- to 3-quart enameled or stainless-steel casserole, combine 6 cups of cold water with the fish trimmings, carrots, parsley, celery, vinegar, bay leaf, cloves and salt. Bring to a boil over high heat, then reduce the heat to low and partially cover the pot. Simmer the stock undisturbed for 1 hour.

    2. Remove the carrots with a slotted spoon and set them aside. Strain the stock through a fine sieve set over a 3- to 4-quart enameled or stainless-steel casserole, pressing down on the vegetables and trimmings with the back of a large spoon to extract all their juices before discarding them.

    3. Bring the stock to a boil over high heat and add the fish steaks. Cover the pot, reduce the heat to low, and simmer gently for 8 minutes, or until the fish is firm to the touch. Do not overcook. With a slotted spoon, transfer the fish to a platter and cut each steak in half.

    4. There should be 4 cups of stock in the pot. If there is less, add cold water; if more, boil rapidly uncovered until it has reduced to 4 cups.

    ASPIC:
    1. Pour the gelatin into the cold water and let it soften for 5 minutes. Meanwhile, beat the egg whites to a froth. Bring the stock to a boil over high heat and stir in the softened gelatin and egg whites.

    2. Stirring constantly with a whisk, boil until the aspic begins to froth and rise. When it almost threatens to overflow the pan remove it from the heat and let it rest for 5 minutes.

    3. Then pour the entire contents of the pan into a cheesecloth-lined sieve set over a deep bowl. Let the aspic drain through slowly without disturbing it at all. Discard the contents of the sieve and taste the aspic for seasoning. It should be quite definite in flavor and will doubtless need more salt.

    4. Cut the carrots into ¼-inch slices and arrange them in concentric circles in the bottom of a 2-quart charlotte or a similar mold about 3 inches deep.

    5. A teaspoon at a time, sprinkle the carrots evenly with the aspic and continue adding the aspic by the teaspoon until the carrots are half submerged, but not floating in the liquid.

    6. Place the mold in the refrigerator without dislodging the design and chill for at least 1 hour, or until the aspic is firm. By this time, the remaining aspic should be cool. Arrange half of the fish in a single layer on the aspic in the mold and pour in just enough aspic to submerge them.

    7. Refrigerate for at least 1 hour, or until the aspic is firm, then arrange the remaining fish on top and cover with the remaining aspic. Refrigerate for 2 hours, or until firm.

    8. To unmold the aspic, run a sharp knife around the sides of the dish and dip the bottom in hot water for a few seconds. Place a flat, shallow platter up-side down over the dish and, grasping both firmly together, invert the two.

    9. Rap the platter on a table and the aspic should slide out easily. Serve as luncheon dish, or as part of an appetizers table.

    To Serve: 6 to 8
    This recipe is also available in:
    Cuisine » Europe » Russian
    Main Ingredient » Fish » Sturgeon
    Main Ingredient » Fish » Halibut
    Main Ingredient » Condiments » Gelatin
    Dish » Appetizers



     

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