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Salmon in Aspic


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  • 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



Step 1

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
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
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


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