Fish Aspic

Name: Fish Aspic
Ingredients: 2 pounds fish white, trimmings and bones; 2 tablespoons lemon juice; 4 each tarragon leaves; 1 each bay leaves; 3 large egg whites and shells; 1 cup white wine dry; 2 each onions sliced; 4 each parsley leaves; 6 each gelatin, unflavored unflavored

9 ingredients

14 steps

Ingredients

2 pounds fish white, trimmings and bones
2 tablespoons lemon juice
4 each tarragon leaves
1 each bay leaves
3 large egg whites and shells
1 cup white wine dry
2 each onions sliced
4 each parsley leaves
6 each gelatin, unflavored unflavored

Directions

1

In a kettle, combine the fish trimmings and bones, wine, lemon juice, onions, and herbs.
2

Bring mixture to a boil, stirring frequently to prevent scorching, and boil it until liquid is reduced by half.
3

Add 8 cups water and salt and pepper to taste.
4

Bring to a boil, and skim it.
5

Simmer for 20 minutes, strain it into a large saucepan, and let it cool.
6

Skim again.
7

Sprinkle gelatin over the stock and add the egg whites, beaten to stiff peaks, and the shells, crushed.
8

(Do not stir in.)
9

Bring stock slowly to a boil over moderate heat, whisking constantly.
10

Remove pan from heat and let stand for 30 minutes.
11

Strain the aspic through a fine sieve lined with a dampened kitchen towel.
12

Let it cool.
13

To apply to a dish, cool only until just thickened and paint or spoon onto the fish or other dish.
14

To solidify, chill in refrigerator.