4 - 6 servings
How to cook Swedish Fish in Aspic
- 2 - 2 1/2 pound eel (salmon or mackerel)
- Hard-boiled eggs, tomato and cooked shrimps, to garnish
For the court-bouillon:
- 1 quart water
- 5 all-spice
- 1 tablespoon white vinegar
- 1 bay leaf
- 1 tablespoon salt
- A little dill
- 5 peppercorns
For the aspic jelly::
- 1 1/4 tablespoons powdered gelatin
- 1 pint fish stock
- Salt and pepper, to taste
- 2 egg whites
- Clean and skin the fish; mix all the ingredients for the court-bouillon and cook for 15 minutes.
- Cut the fish into I-inch slices and cook in the court-bouillon for about 10 minutes, then drain and place on a dish to cool.
- Soak the gelatin in a little cold water, then beat with the egg whites and strained fish stock.
- Pour the mixture into a saucepan and bring slowly to boiling point, stirring constantly; cover and leave to stand for about 15 minutes.
- Strain the mixture, add salt and pepper to taste and then chill it.
- Make an attractive pattern in the bottom of a mould with sections of hard-boiled egg, sliced tomatoes and small cooked shrimps.
- Pour some of the aspic jelly over slowly and chill until it sets.
- Arrange the cold fish carefully on top and pour the remaining aspic over.
- Chill until set, turn out and serve with a salad.
The Swedish name for the Fish in Aspic is the Fisk I Gele
is a savory jelly made from meat stock and sometimes supplemented with gelatin to ensure that it sets.
Eel meat is quite firm with a high fat content and full-bodied, distinctive flavor. The raw flesh is gray but turns lighter when cooked, and it has a small, fine flake.
This recipe for Swedish Fish in Aspic serves/makes: 4 - 6 servings
The Swedish Fish in Aspic recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Eel
Preparation Method: Aspic/Chilled
Cuisine: Other European
(more Other European