Pike perch and salmon aspic
4 servings
90 minutes
The recipe was shared with us by the brand chef of the Central House of Writers restaurant, Fyodor Verin.
1
Prepare the broth. Wash the bones under water, place them in a pot with onion and carrot.
- Fish bones: 1 kg
- Onion: 150 g
- Carrot: 100 g
2
Fill with cold water, add salt, and put on the stove to boil.
- Water: 1.5 l
- Salt: 7 g
3
Remove the foam at the boiling point, boil for 10 minutes after boiling, and take it off the heat.
4
Let the broth cool, then strain it through cheesecloth.
5
Cut the fish into cubes with a side of 1.5 cm.
- Salmon fillet: 300 g
- Zander: 300 g
6
Boil the fish in salted water for 15 minutes.
- Zander: 300 g
7
Blanch parsley: pour water into a saucepan, bring it to a boil — when the water boils, add the parsley and hold it for just 30 seconds.
- Parsley: 50 g
8
Then transfer to a bowl of very cold water, ice can be added.
9
After 30 seconds, take the parsley out of cold water and pat it dry with paper towels.
10
Blend the parsley in a blender.
11
Dissolve gelatin in 600 ml of warm, well-salted fish broth and add parsley.
- Gelatin: 60 g
12
Take a mold for the aspic and line it with food wrap on all sides.
13
Divide the broth into three parts. Pour the first part into the bottom of the mold and refrigerate for 5 minutes.
14
Once the first layer has set, place pieces of pike perch, pour the second part of the broth, and refrigerate for 5 minutes.
- Zander: 300 g
15
Place the salmon pieces, pour the remaining third of the broth, and refrigerate for 1 hour to set.
- Salmon fillet: 300 g
16
Serve the aspic with horseradish, salmon caviar, and thinly sliced kohlrabi.
- Horseradish: to taste
- Red caviar: to taste
- Kohlrabi: 10 g