Salmon in Aspic

Salmon in Aspic
Salmon in Aspic

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    pound salmon poached in Court Boullion

  • 1

    quart water

  • 1

    c dry white wine

  • 2

    tsp salt

  • 2

    medium carrots,thinly sliced

  • 2

    medium onions,thinly sliced

  • 8

    pepper corns bruised

  • 2

    whole cloves

  • Tie together in a bunch

  • 1

    bay leaf

  • 3

    sprigs celery leaves

  • 3

    sprigs parsley

  • sprig of thyme

Directions

Poach salmon in Court Bouillon for 12-15 min per pound. Allow salmon to cool in its cooking liquid Transfer salmon to a large wire rack and carefully peel back the body skin Coat with a layer of Fish Aspic at point of setting Allow the coating to set then decorate the fish suitably Coat again with aspic Pour some fish aspic to coat the bottom of the serving platter and allow to set Pour the rest of the aspic into a shallow pan about 1/4 inch thick Bring the Court Bouillon to a boil and allow to simmer for 15 min and then cool before using to poach the salmon FISH ASPIC To clarify each quart of poaching liquid add 2 egg whites Beat with an egg beater and then in saucepan over low heat bring it slowly to a boil stirring often Remove from heat and allow it to settle a few min before straining through cheesecloth Soften some gelatin in cold water(1 envelope per 2 quarts) and add to hot clarified fish aspic Stir until dissolved Apply aspic with a brush TO SERVE Transfer the decorated fish to the aspic covered serving platter Garnis with stuffed eggs,cucumber stuffed with a puree of tuna,sardines or anchovies,tomatoes,lemon wedges,parsley

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: