in

Smoked Fish Aspic

5 from 5 votes
Total Time 4 hrs 35 mins
Course Dinner
Cuisine European
Servings 3 people

Ingredients
 

  • 7 leaf Gelatin
  • 80 g Carrots (weight after peeling)
  • 80 g Celery (weight after peeling)
  • 30 g Spring onion
  • 450 ml Vegetable stock
  • 5 tbsp White wine
  • 2 tbsp Lemon juice
  • Pepper, salt, pinch of sugar
  • 250 g Smoked trout fillet without bones
  • 100 g Smoked salmon

Instructions
 

Preparation and tip f.d. To shape:

  • I had small, flat plastic bowls (see photo, extra for brawn, you can get it on the Internet and can be used again and again) with a size of 10 x 15 x 2.5 cm. These do not have to be rinsed with cold water or covered with plastic wrap. You can also use a box cake form (see photo). It should then have a size of 9 x 21 x 6 cm. However, this would first have to be moistened with water and then lined with the foil mentioned. The same applies to ceramic or glass and, to be on the safe side, also to silicone.
  • By using flat bowls, I got 3 ready-to-serve servings. In the case of a larger vessel, the brawn would have to be portioned shortly before serving.

Preparation:

  • Soak gelatine sheets in cold water and allow to swell. Peel the carrot, cut in half lengthways and cut halves into thin slices. Peel the celery, first into thin slices, then into narrow strips and cut them into 2 cm pieces. Clean the spring onions and cut into thin slices. Pluck the trout fillets into bite-sized pieces and cut the salmon into pieces of the same size.
  • Bring the vegetable stock to a boil in a saucepan, season with pepper and salt, add the vegetables and blanch for 2 minutes with the heat turned down. Then take the pot off the heat immediately, lift the vegetables out and put them in ice-cold water. Do not put the pot back on the plate, pour in the wine and lemon juice and stir in small portions of the squeezed gelatine into the still hot stock until it has completely dissolved. Season the stock to taste and, if necessary, add a little more seasoning and add a pinch of sugar to taste.
  • Now fill the prepared molds with the fish and the well-drained vegetables, mix them together a little and pour the stock over them. Everything should be well covered. Then put the molds (or mold) in the refrigerator. Approx. 4 hours are sufficient for early consumption, but it can also be done overnight. The longer the brawn can cool, the more cut-resistant it will be.
  • We had fried potatoes and a dip made from sour cream and creamed horseradish ........... and yes ................ the onions in the fried potatoes are pretty dark brown ............. I confess, I had lost sight of her a little. We liked it anyway ... ;-))) It also goes well with a leaf salad and baguette.
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Written by John Myers

Professional Chef with 25 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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