6 - 8
How to cook German Shad in Aspic
- 2 - 3 pounds fresh shad fillets
- 4 tablespoons vinegar
- Juice of 1 lemon
- 2 egg whites
- 1 bay leaf
- 3 cloves
- 4 peppercorns
- 3 tablespoons plain granulated gelatin
- Salt to taste Decoration:
- Cooked peas, asparagus, or string beans
- Peeled thin lemon slices
- Be sure that all bones have been removed from the fillets. Cut the shad fillets into pieces about 1 inch thick. Place the shad pieces in shallow pan.
- Add 3 1/2 cups cold water, or enough to cover.
- Add bay leaf, cloves, vinegar, lemon juice, peppercorns, and salt.
- Bring to a boil, then lower heat and let simmer 15 minutes, or until fish is done. Carefully remove shad to a platter or mold.
- To 3 cups of the hot stock in which the fish cooked, add the gelatin. Stir to dissolve.
- Beat egg whites lightly and stir into stock. Cook slowly just to boiling, then let stand in warm place 30 minutes, or until broth clears and thickens slightly.
- Strain through cheesecloth. Pour over fish. Chill.
- Decorate with chilled cooked peas, asparagus, or string beans, parsley, and peeled thin lemon slices.
- Serve the German Shad in Aspic with cream-style horseradish or mayonnaise and thinly sliced pickles.
The German name for the Shad in Aspic is the Alse in Sulze
is a savory jelly made from meat stock and sometimes supplemented with gelatin to ensure that it sets.
This recipe for German Shad in Aspic serves/makes: 6 - 8
The German Shad in Aspic recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Shad
Preparation Method: Aspic/Chilled