How To make Fish Aspic
2 lb White fish trimmings and bon
2 T Lemon juice
4 ea Tarragon
1 ea Bay leaf
3 ea Lg Egg whites and shells
1 c Dry white wine
2 ea Onions, sliced
4 ea Parsley
6 ea Unflavored gelatin
In a kettle, combine the fish trimmings and bones, wine, lemon juice, onions, and herbs. Bring mixture to a boil, stirring frequently to prevent scorching, and boil it until liquid is reduced by half. Add 8 cups water and salt and pepper to taste. Bring to a boil, and skim
it. Simmer for 20 minutes, strain it into a large saucepan, and let it cool. Skim again. Sprinkle gelatin over the stock and add the egg whites, beaten to stiff peaks, and the shells, crushed. (Do not stir in.) Bring stock slowly to a boil over moderate heat, whisking constantly. Remove pan from heat and let stand for 30 minutes. Strain the aspic through a fine sieve lined with a dampened kitchen towel. Let it cool. To apply to a dish, cool only until just thickened and paint or spoon onto the fish or other dish. To solidify, chill in refrigerator. Makes about 8 cups. Gourmet Mag.
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To assemble just alternate a layer of beets then a layer of goats cheese making sure to start and finish with a layer of beets. I used a small offset spatula to spread the goat cheese but if you don't have one feel free to use a spoon. To get the layers nice and clear I then pressed the terrine for several hours (you can also leave it overnight) this will help give the beet terrine really nice and tight looking sections. It also make it easier to cut when it's cold and compact.
To slice the terrine, use a nice sharp knife, square off the edges and cut to your desired thickness. For plating, you can plate it however you want! For this video, I just placed a spoon of yogurt with a little bit of spicy micro green mix (radish, kholrabi etc) and sprinkled with some fleur de sel to finish.
If you or your loved ones are vegetarian or you are simply trying to eat something a little lighter on Valentine's day then this recipe is perfect for you.
Please note, if you are vegan, you can easily substitute the goats cheese for a vegan cheese alternative like nicely blitzed cashew cheese.
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Learn how to make aspic recipe. Aspics' original use was to prolong the shelf life of food. Since aspic was used to glaze the entire item, it cut off the oxygen supply to the food, preventing bacteria from multiplying. Today, aspics are often used to coat showpieces in food competitions, causing the food to glisten and thus making it more appealing to the eye.
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