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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Recipe Seafood Aspic
Recipe - Seafood Aspic
INGREDIENTS:
●1 (1/16 ounce) package lemon Jell-O gelatin
●2 cups tomato juice , heated till hot
●1/3 (1/4 ounce) package unflavored gelatin
●2 tablespoons lemon juice
●1 tablespoon vinegar
●2 tablespoons Worcestershire sauce
●1 teaspoon horseradish
●1 cup celery , chopped
●1 cup scallion , chopped
●1/2 cup green bell pepper , chopped
●1 cup crabmeat (may used canned)
●1 cup baby shrimp (may use canned)
●1 cup mayonnaise , for frosting (to your taste)
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In this video we will share with you a recipe for making delicious salmon jellied meat.
How to cook Aspic or meat jelly from salmon
Ingredients:
Fish fillet (in this case we used fish with a face and a tail)
2 liters of water
1 whole onion
1 bay leaf
Ground pepper
Salt
Parsley
1 clove of garlic
Egg
Carrot
1. First, we thoroughly wash the salmon and remove its scales.
2. Then put the fish in cold water for half an hour to remove the blood.
3.Afterwards, remove the fish from the water and cut into pieces.
4. Cut the fish head in half, and especially the fatty part, separate it from the meat.
5. Pour 2 liters of water into a large saucepan, add a whole onion, bay leaf, peppercorns and a pinch of salt.
6. Place the pan over high heat until the water boils quickly.
7. When the water boils, remove the lid and let the broth evaporate to half the volume.
8. From time to time, remove the resulting film from the surface.
9. When the broth has become thick and ready, turn off the heat and remove the fish with a slotted spoon.
10. Leave the broth with parsley and garlic to brew for a while.
11. Then pour it into molds, add a boiled egg, chopped carrots and place pieces of fish.
12. Aspic or meat jelly is ready! You can serve it with parsley and garlic in a separate bowl.
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