Fish Aspic
Author: Kitchens
  • 5 sole fillets, 1 to 3 ounces each, chopped
  • 1 egg white
  • 3 1 to 2 ounces leek, julienne
  • 2 to 3 Quarts fish stock
  • 18 ounces asparagus blanching liquid
  • 9 1/2 ounces gelatin powder
  • 7 ounces dry Champagne
  1. Place sole, egg white and leek julienne in bowl; combine. Cover; refrigerate for 2 hours.
  2. Place fish stock and blanching liquid in stock pot; add sole mixture. Heat to 180 degrees F, stirring constantly. Simmer for 1 hour.
  3. Strain through fine sieve; refrigerate until chilled.
  4. Bloom gelatin in chilled stock; heat to clear aspic.
  5. Finish with dry champagne for flavor.
Use fish aspic as a garnish for various fish dishes such as lobster, halibut, trout, swordfish, etc.

In the 19th Century, chefs would make aspics routinely and use them in a variety of ways, including to suspend food within the aspic as today we might suspend fruit in Jell-O. This recipe makes an excellent medium for a variety of delicious, light seafood.

This recipe can also be used to glaze seafood such as salmon for buffets. Layer it on with a brush, and decorate with poached shaped carrot, leek and chive. Coat thoroughly and watch, as it chills and sets, how gleaming bright your food looks.

Cooled, but not chilled, this recipe may be poured into a seafood pate (with a pastry crust) to fill gaps. Once set, it adds considerable flavor and texture to the dish.
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