German Shad in Aspic Recipe

Serves/Makes: 6 - 8


  • 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
  • Parsley
  • Peeled thin lemon slices
How to cook German Shad in Aspic:
  • 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.
Aspic 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 (more Shad recipes)
Preparation Method: Aspic/Chilled (more Aspic/Chilled recipes)
Cuisine: German (more German recipes)

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