German Shad in Aspic Recipe

Serves/Makes: 6 – 8

Ingredients:

• 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
• 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.

Notes:
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

Main Ingredient: Shad
Preparation Method: Aspic/Chilled
Cuisine: German