Trout aspic
12 servings
60 minutes
The recipe is taken from the book "Holiday salads and appetizers.
1
Cover the head, skin, and bones with cold water, cover the pot with a lid, and simmer on low heat for 2 hours.
- Fish trimmings: 1 kg
- Water: 3 glasss
2
At the end of cooking, salt to taste, add bay leaf and pepper.
- Salt: to taste
- Bay leaf: to taste
- Black peppercorns: to taste
3
Cool and strain the broth, clean the trout, gut it without cutting the belly, and place it whole in a saucepan or deep skillet.
- Trout: 1 kg
4
Pour the broth to cover the fish by a third or half.
- Water: 3 glasss
5
Cover the dish with a lid and simmer the trout on low heat until cooked.
6
Remove from the broth and cool.
7
Pour the remaining broth into a saucepan and reduce it by at least half, leaving enough for the jelly.
8
Strain and cool.
9
Pour half of the liquid into a fish dish and place it in the refrigerator to set.
10
Place the fish on the jelly, decorate it with lemon slices and herbs, pour the remaining liquid over it, and put it back in a cold place.
- Lemon: 0.5 piece
- Parsley: to taste