Fish Aspic
A tasty fish aspic we love with mashed potatoes. In our family we're big on fish — mostly fried — and it always seemed a shame to throw out the trimmings like heads, tails, ribs, and backbones. No need to, though: they make a wonderfully tasty aspic. We like ours with a side of mashed potatoes.
Cooking method
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Step 1:
The ingredients you'll need.
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Step 2:
Remove the gills and eyes from the fish head and wash it well. Put it in a pot along with the peeled onion, the carrot, the rinsed dill flower heads, and the peppercorns. Cover with water. Set over the heat, bring to a boil, skim off the foam, and lower the heat so the broth barely simmers.
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Step 3:
Let the broth simmer for 2 hours. Then strain it, dissolve the gelatin in the hot broth, and pour it into shallow dishes. Refrigerate until fully set.
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Step 4:
The fish aspic is ready. If you also simmered some pieces of fish along with the trimmings, take them out, pick the meat off the bones, break it into small pieces, lay it in the bottom of each dish, and pour the broth over the top. That gives you an aspic with fish meat in it. Enjoy!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Dill greens - 38 kcal/100g
- Black pepper peas - 255 kcal/100g
- Gelatin - 355 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
