Fancy Seafood Aspic
Aspic dishes are the perfect light and flavorful option for your summer menu. Whether you’re serving up a spicy meat or fish entrée or opting for a vibrant vegetable dish, these jellied creations offer a wide range of flavours to captivate your palate.
Not only are they decorative and simple to prepare, but they also stay fresh for longer, making them a versatile choice for any occasion. Aspic is an all-around star in the kitchen!
Ingredients for 4 servings:
- 4 small apples
- 125 g goat’s cream cheese
- 350 ml apple juice
- ½ chilli pepper (halve and cut into thin strips)
- 2 leaves of gelatine (softened in cold water)
- ½ bunch leaf parsley (pick off leaves)
- ½ bunch mint (separate leaves and chop finely)
- ½ bunch estragon (pick off leaves)
- ½ bunch dill (pick off leaves)
Preparation:
- Soak the gelatin in plenty of cold water.
- Peel, clean and cut carrot into thin slices. Cook in salt water for approx. 8 minutes. Then strain, rinse with cold water and drain well.
- Rinse fish fillet and slice into bite-sized pieces. Bring fish stock to a boil and add fish pieces. Simmer for approx. 4-5 minutes on a low heat until tender. Remove fish pieces from stock using a skimmer.
- To clarify the fish stock, bring fish stock to a boil and mix in egg white, again bringing the stock to a boil. Skim off froth. Add lobster stock and white wine to the fish stock, bring to a boil once and season with salt, pepper, aniseed schnapps and lemon juice. Drain gelatine and dissolve in the hot fish stock.
- Rinse a 1.5-2 litre fish mould with cold water. Add layers of fish, sliced carrot, shrimp and crabmeat, as well as dill sprigs. Pour the fish stock into the mould. Refrigerate for 3-4 hours until the liquid has set.
- Serve with fried potatoes.Tip: If you don’t have a suitable mould, you can also use an approximately 24 cm Savarin or rice ring mould.