Aspic from pike perch, chum salmon, or trout
6 servings
180 minutes
Jellied fish made from pike perch, salmon or trout is a refined dish of Russian cuisine, rooted in the traditions of royal feasts. The fish is gently infused with the aroma of broth, while the gelatinous structure gives it a noble shape. The taste of the dish is delicate - the combination of the fish's softness with the light spiciness of capers and the freshness of cucumbers creates a harmony of flavors. Chilled jellied fish is perfect for festive tables, adorning them with its elegant appearance. It is complemented by crayfish tails or crabs, adding a touch of marine sophistication. A mustard sauce with capers or gentle mayonnaise serves as a wonderful addition that deepens the flavor of the fish even further. This dish embodies sophistication, lightness and festive spirit that impresses not only with its taste but also with its noble appearance.
1
Fillet of pike perch, salmon, trout, and other fish, skin removed, cut into pieces (50-60 grams), placed on a baking sheet or in a low pot greased with vegetable oil, salted, add a little water or fish broth so that the fillet pieces are half in liquid, cover with a lid and cook.
- Fish: 500 g
- Fish broth: 1 glass
2
After that, cool the fish and transfer it to a dish or plates, pour over dissolved gelatin in 0.5 liters of water or broth if it is clear enough. Chill in the refrigerator for 2 hours.
- Gelatin: 10 g
- Fish broth: 1 glass
3
Garnish with shrimp tails or crab pieces, green leaves, capers, and slices of fresh cucumber on top.
- Seafood cocktail: to taste
- Capers: to taste
- Cucumbers: 2 pieces
4
The sauce for this aspic is made from mustard with capers or mayonnaise.
- Mayonnaise: 90 g
- Capers: to taste