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Töginger fish aspic

updated

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Ingredients for 1 servings:

  • 100 g fish, cooked blue
  • 100 ml stock (fish stock)
  • 3 sheets of gelatin
  • Carrot(s)
  • Parsley

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

Aspic fish made from cooked fish scraps and fish stock

Cut the fish into pieces and arrange them in a small bowl. Soak the gelatin according to the instructions, squeeze out the excess water, and dissolve it in the hot fish stock, including the mustard seeds. Spread it over the fish and garnish with carrots or parsley. Refrigerate for at least one hour. Tuna works particularly well.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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