Gelatin-Free Walleye Aspic

Cooking method

1. Step 1:

   

   A medium-sized fish is just right for aspic, fresh or previously frozen. For the broth you'll need a medium onion and carrot plus the spices. To decorate the aspic, use whatever you like—carrot, green peas, olives, fresh herbs, hard-boiled eggs, or caviar. If the fish was frozen, thaw it first by leaving it in water at about 50–65°F (10–18°C).

2. Step 2:

   

   Scale the fish, working from the tail. Slit the belly and clean out the insides, then remove the gills. Cut out the dorsal fin and cut off the tail. Cut off the head and remove the eyes. Lift off the fillets with the skin on, then carefully cut out the backbone with the rib bones. Pull out any small bones with tweezers.

3. Step 3:

   

   Put the bones, head, and fins in a pot and add about 1.5 quarts (1.5 liters) of cold water. Set it over the heat and bring to a boil. Skim off the foam and turn the heat down to medium. Cook until the liquid reduces by nearly half, skimming as needed.

4. Step 4:

   

   Add the peeled carrot and onion, the bay leaf, salt, and the peppercorns and allspice. Simmer for 20 minutes.

5. Step 5:

   

   Cut the fillets into serving pieces and add them to the broth. Cook about 15 minutes more. The broth keeps reducing as it cooks, which strengthens its natural gelling power.

6. Step 6:

   

   Strain the broth through a sieve, then through several layers of cheesecloth, and let it cool a bit. Take your serving dish for the aspic and arrange the cooked fillet in it.

7. Step 7:

   

   Decorate the fish however you like—with herbs, peas, olives, and so on.

8. Step 8:

   

   Pour the broth over the fish and leave it out to cool to room temperature, then move it to the refrigerator. Gelatin-free aspic takes considerably longer to set.

9. Step 9:

   

   Serve the finished walleye aspic chilled—it's wonderful with potato dishes. Keep in mind that gelatin-free aspic melts quickly at room temperature.