Fish aspic Recipe - RecipeShip.com

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Fish aspic

Artist:

_

Categories:

Fish, Seafood, Side-dishes

Yield:

8

Rating:

0

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Ingredients:

2	lbs	White fish trimmings and bon
		-s
1	cup	Dry white wine
2	tbsp	Lemon juice
2		Onions, sliced
4		Tarragon
4		Parsley
1		Bay leaf
6		Unflavored gelatin
3	large	Egg whites and shells

Procedures:

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.
15	Makes about 8 cups.
16	Gourmet mag.