Fish aspic

Last Updated on October 1, 2024

Aspik, according to this recipe, can be made from both freshwater and marine fish. For example, carp, catfish, pikeperch, cod, snapper… Always use fish meat of a firmer consistency with a low content of muscle bones.

Ingredients:

300 g of skinless and boneless fish meat 5 g of agar (powdered, sliced, flaked) 0.5 l water + water to cook the meat 3 pcs hard boiled eggs 4 tbsp red sterilized peppers 4 tbsp sterilized mushrooms 4 tablespoons of sterilized peas vinegar sugar salt

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Simmer fish meat in lightly salted water for 5 minutes, drain, let cool.

Pour the agar (or gelatine) in 0.5 l of cold water and let it swell, then boil for 2 minutes and let it cool, add vinegar, salt, sugar to taste, stir.

In a suitable container put the fish meat, chopped eggs, peas, sterilized mushrooms and peppers. Pour in agar, mix and let solidify.

Slice the fish aspic, drizzle with vinegar, sprinkle with onion and serve.

Recommendation:

Agar is a gelatin made from seaweed and has greater gelling properties than conventional gelatin, as it solidifies at room temperature. It can be bought in health food stores and also in pharmacies.

Note:

Text and photo: D. Marounek