Fish In Aspic

This classic German-style dish presents poached fish suspended in a clear, savory aspic, offering a delicate and refreshing dining experience. The fish, such as trout, salmon, or carp, is gently cooked in a vinegar-kissed stock to keep it tender and flaky. The addition of gelatin creates a firm yet yielding jelly that locks in the subtle flavors of the broth. Ideal for cold appetizers or light lunches, this dish shines with its visual clarity and clean taste. It pairs beautifully with crisp greens or pickled vegetables, making it a sophisticated choice for entertaining or a simple, elegant meal on its own.

Cuisine: German

Courses: Appetisers

Difficulty: Intermediate

Servings: 4

Calories: 317.8

Dietary: Gluten-free

Description

This classic German-style dish presents poached fish suspended in a clear, savory aspic, offering a delicate and refreshing dining experience. The fish, such as trout, salmon, or carp, is gently cooked in a vinegar-kissed stock to keep it tender and flaky. The addition of gelatin creates a firm yet yielding jelly that locks in the subtle flavors of the broth. Ideal for cold appetizers or light lunches, this dish shines with its visual clarity and clean taste. It pairs beautifully with crisp greens or pickled vegetables, making it a sophisticated choice for entertaining or a simple, elegant meal on its own.

Ingredients

2 pounds Fish (trout, salmon, carp, or eel), cleaned
1/4 cup Cold water
1 envelope Unflavored gelatin
2 cups Fish stock or vegetable broth
2 tablespoons Vinegar or white wine
1 whole Lemon, juiced

Directions

1
Clean and wash the fish thoroughly. Sprinkle the inside and outside with lemon juice and let stand for 20 minutes, then pat dry.
2
If using a small whole fish, you may keep it whole; otherwise, cut into steaks, fillets, or portion-size pieces.
3
Place the fish in a large shallow rimmed dish or pie pan.
4
In a saucepan, combine the fish stock (or vegetable broth) with vinegar (or white wine). Bring to a gentle simmer.
5
Poach the fish in the flavored stock until just cooked through. Remove the fish carefully from the stock and drain.
6
Arrange the cooked fish neatly in the prepared dish. Allow the fish to cool thoroughly to room temperature.
7
While the fish cools, sprinkle the gelatin over 1/4 cup of cold water in a small bowl to soften.
8
Return the 2 cups of hot poaching liquid to a heatproof bowl. Add the softened gelatin and stir until completely dissolved.
9
Let the gelatin mixture cool until it is slightly thickened but not yet set.
10
Pour the gelatin mixture over the cooled fish to cover completely.
11
Refrigerate for 1 to 2 hours, or until the aspic is completely set. Serve chilled.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 317.8kcal

% Daily Value *
Total Fat 9.1g14%
Saturated Fat 2.3g12%
Cholesterol 113.5mg38%
Sodium 124.8mg6%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 52.2g105%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best clarity, skim any fat or impurities from the surface of the hot stock before adding the gelatin.

You can garnish the top of the aspic with hard-boiled egg slices, olives, or fresh herbs before pouring in the final layer of gelatin for an elegant presentation.

Store covered in the refrigerator for up to 3 days. Do not freeze as the texture of the aspic may become grainy upon thawing.

If using a whole fish, it is traditionally presented with the head on for visual appeal.

Keywords: aspic, fish, gelatin, poached, jelly, trout, salmon, carp, eel, appetizer, german, clear broth, chilled, preserved, classic

Read it online: https://www.chefs-mate.com/recipe/fish-in-aspic/