All Easy Recipes. Cook all that you can cook. Fish In Aspic
(Fisk I Gele)
 
What You Need:            (To Serve: 4 - 6)
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  • 2 - 2½ pound fish, preferably salmon, mackerel or eel
  • Hard-boiled eggs, tomato and shrimps to garnish

    FOR THE COURT-BOUILLON
  • 1 quart water
  • 5 allspice
  • 1 tablespoon white vinegar
  • 1 bay leaf
  • 1 tablespoon salt
  • A little dill
  • 5 peppercorns

    FOR THE ASPIC JELLY
  • 1¼ tablespoons powdered gelatine
  • 1 pint fish stock
  • Salt and pepper
  • 2 egg whites

    • How To Cook:
    1. Clean and skin the fish; mix all the ingredients for the court-bouillon and cook for 15 minutes.

    2. Cut the fish into I-inch slices and cook in the court-bouillon for about 10 minutes, then drain and place on a dish to cool.

    3. Soak the gelatine in a little cold water, then beat with the egg whites and strained fish stock.

    4. Pour the mixture into a saucepan and bring slowly to boiling point, stirring constantly; cover and leave to stand for about 15 minutes.

    5. Strain the mixture, add salt and pepper to taste and then chill it.

    6. Make an attractive pattern in the bottom of a mould with sections of hard-boiled egg, sliced tomatoes and small cooked shrimps.

    7. Pour some of the aspic jelly over slowly and chill until it sets.

    8. Arrange the cold fish carefully on top and pour the remaining aspic over.

    9. Chill until set, turn out and serve with a salad.
    		 
    		 
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