Fish in Aspic
- 2 1/2 pounds assorted fish
- 2 1/2 quarts water boiling
- Salt
- 4 peppercorns
- 2 cloves
- 1 bay leaf
- 2 slices lemon
- 2 tablespoons vinegar
- 4 tablespoons lemon juice
- 3 tablespoons plain gelatine
- 1/2 cup white wine
Clean fish, wash well. Cook it until tender in the boiling water, with the spices; this will take between 20 and 25 minutes (be patient, you rascal). Remove fish from liquid, bone and skin it, cut into large pieces, let cool. Cook the remaining bouillon down until there are 5 cups of it; add sliced lemon, vinegar and lemon juice, and strain through a cloth, while hot to the point of boiling, over the gelatine which has been soaked in the wine. Let gelatine mixture stand until of honey consistency, fold in the fish, pour into a fish or other fancy mold, let set until firm. Unmold, garnish with lettuce. Serve 6-8.
Submitted by Jun 4, 2009
14 min
25 min
39 min