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Aspic from walleye with gelatin

Jellied walleye with gelatin

Aspic is always festive — and best of all, quick. A cold appetizer made from a prime fish, with cranberries, lemon, and fresh herbs. A pretty plate of fish aspic instantly lends a festive polish to the holiday table and delights guests with its flavor.

UnicornSteak

Recipe author

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Composition / ingredients

Servings:

Walleye

Carrots

Onion

Bay leaf

Allspice

Gelatin

Water

Cranberries

Lemons

Dill

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 91 % 10 g

Fats 0 % 0 g

Carbohydrates 9 % 1 g

47 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Wash and peel the carrot. Peel the onion. Put both in a pot and add a liter of cold water. Add a small bay leaf (or half a large one). Cook over medium heat for ten minutes after it comes to a boil.
Step 2:

Cover the gelatin with cold water and leave it to swell. Since gelatin can vary a lot from brand to brand, I recommend following the instructions on your particular package for the best result.
Step 3:

Cut the thawed walleye fillet, scaled and finned, into small pieces about 2 inches (5 cm) long. Transfer the fish to the pot. Lower the heat to a minimum. Add two allspice berries. Salt to taste. Foam will form as it cooks — skim it off. Cook the walleye for twenty minutes. Then remove the bay leaf and cook the fish and vegetables for another ten minutes.
Step 4:

Cut the cooked walleye into serving pieces and remove any bones. Slice the cooked carrot into rounds. The onion isn't needed. Set the cranberries out to thaw. Cut the lemon into slices. Wash the dill and let it drain.
Step 5:

Strain the broth through three layers of fine cheesecloth. I strained mine three times for extra clarity.
Step 6:

Transfer the swollen gelatin to a small saucepan and, stirring constantly over low heat, bring it to a completely liquid state. As soon as the granules dissolve, take it off the heat right away. My package directions said to strain it through cheesecloth too, which I did. Combine the gelatin with the broth, stir, and let it cool slightly.
Step 7:

Now arrange the walleye pieces, carrot, cranberries, lemon, and dill in the mold you've chosen for the aspic. Carefully spoon the broth in to fill the mold. Leave the aspic in the refrigerator until it sets — mine took about three hours.

This familiar, beloved walleye aspic can be served the usual way on a flat platter, or in individual portions. Clear dessert cups, small bowls, or little clip-top jars like mine all work well — that kind of presentation looks more unusual. When I made it, I used a large bay leaf, and for this amount of aspic it was too much, so the broth ended up overly bay-flavored. Use a small leaf! Otherwise, the aspic was a success. The tart lemon highlighted the flavor of the fish and broth, and the cranberries and dill added color to the dish. Enjoy!