Swedish Fish in Aspic Recipe

Serves/Makes: 4 - 6 servings


  • 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
How to cook Swedish Fish in Aspic:
  • 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.
Aspic 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 (more Eel recipes)
Preparation Method: Aspic/Chilled (more Aspic/Chilled recipes)
Cuisine: Other European (more Other European recipes)

More in Eel ~ Aspic/Chilled recipes:

  • French Eel Terrine ~ Chilled Eel (Terrine) Recipe - French recipe how to cook terrine with eel, vinegar, thyme, bay leaf powder, tarragon, shallots, garlic, gelatin, onion, cloves, lemon, marinated onions, gherkins, an...
  • English Jellied Eels ~ Jellied Eel Recipe - English recipe how to cook fresh eels with fish stock, white wine vinegar, onions, gelatin, bay leaf, parsley, and sherry.
  • Jellied Eel ~ Jellied Eel Recipe - English recipe how to cook fresh eel with malt vinegar, onion, black peppercorns, bay leaves, lemon juice, parsley, and hard-cooked eggs for garnish.
  • Berlin Fresh Eel Soup ~ Eel Soup Recipe - German recipe how to cook fresh eel with light beer, May Wine, pumpernickel, thyme, butter, and bay leaf. Aal Berliner.
  • Conger Eel Stew from Braganca ~ Conger Eel Stew Recipe - recipe how to cook stew with conger eel, olive oil, onion, vinegar, bread, egg yolks, parsley, and bay leaf. Portuguese recipe.
  • Deep Fried Sand Eels ~ Deep Fried Eels Recipe - recipe how to deep fry sand eels with milk, flour and oil for deep-frying. French recipe.
  • Eel in Green Sorrel Sauce ~ Simmered Eel Recipe - recipe how to simmer eel with sorrel, celery tops, parsley, mint, sage, chervil, lemon balm, and summer savory, onion and vinegar. Belgian recipe.
  • Fried Eel Fillets Dutch Style ~ Pan Fried Halibut Smelt Recipe - recipe how to fry eel fillets with flour, rusks, butter, lemon slices, parsley, and lettuce. Dutch recipe.
  • German Blue Eel ~ Eel Recipe - German recipe how to cook eel with vinegar, onion, bay leaf, peppercorns, thyme, lemon, and parsley.

Free Fish & Seafood Recipes

^ Back to Top