Pike perch and salmon aspic
6 servings
90 minutes
The recipe was shared with us by the brand chef of the restaurant "CDL" Fedor Verin.
1
Prepare the broth. Wash the bones under water, place them in a pot with onion and carrot, cover with cold water, add salt, and put on the stove to boil.
- Fish bones: 1 kg
- Onion: 150 g
- Carrot: 100 g
- Water: 1500 ml
- Salt: 7 g
2
Remove the foam at the boiling point, then boil for 10 minutes after boiling.
3
Remove from the stove, let cool, then strain through cheesecloth.
4
Boil the fish cut into 1.5x1.5 cm cubes in salted water.
- Pike-perch (zander) fillet: 300 g
- Salmon fillet: 300 g
5
Pour water into a saucepan, bring it to a boil, when the water boils, add parsley and hold it for literally 30 seconds.
- Parsley: 50 g
6
Next, transfer to a bowl of very cold water, ice can be added. After 30 seconds, remove the parsley from the cold water and pat dry with paper towels.
7
Blend the parsley in a blender.
8
Dissolve gelatin in warm, well-salted fish broth and add parsley.
- Gelatin: 60 g
- Parsley: 50 g
9
Take a mold for the aspic and line it with food wrap on all sides.
10
Divide the broth into three parts. Pour the first part into the mold and refrigerate for 5 minutes. Once the first layer sets, place pieces of pike perch, pour the second part of the broth, and refrigerate for 5 minutes. Add pieces of salmon, pour the remaining third part of the broth, and refrigerate for 1 hour.
11
Serve the aspic with horseradish, salmon caviar, and thinly sliced kohlrabi.
- Salt: 7 g
