Fish in aspic

Submitted by Russian_Cuisine on Sat, 04/07/2012 - 15:45.

Ingredients:

1-2 lb fish heads and bones
1-2 lb fish, whole or fillets
1 medium carrot
1 medium onion
0.5 lb parsley root
1 hard-boiled egg
10 peppercorns
5-7 bay leaves
Lemon, olives, garlic,sliced, for decorations

Method:
Put the fish heads, bones and fins into a clean fabric or gauze bag, then close it tightly.
Pour cold water of equal weight to the bag of fish parts into a sauce-pan. Do not remove fish scales!

Note:
If you boil a whole fish, pour 7 parts water per 10 parts fish by weight.

Peel 1 onion and 1 carrot, and put it in the sauce-pan.
Put the parsley, peppers and bay leaves into the sauce-pan.

Bring to boil with very low heating, and cook on very low heating for about 1.5 – 2 hours.

If a drop of the fish broth turns hard, the broth is ready.

Do not turn the heating off!

Take out the onion, carrot and parsley root.

Cut the carrot and parsley into circles, throw the onions away. Throw the heads, fins, and bones from the bag away.

Boil the fish in the same broth to readiness, add water if necessary.

Note:
You can use fish fillets, or a whole fish (just remove the innards and black membranes).
If you cook a whole fish, boil it with the broth in a special saucepan for fish, or in a tight fabric bag, so it keeps the fish shape.

Sift the broth.

Then, place the whole fish or fish pieces in a deep serving dish, place carrot pieces on top like scales, pour the broth carefully into the dish, decorate, and put in a refrigerator to let harden.

Note:

You can make a layered aspic: pour a small volume of the broth in, let cool, put the carrot pieces on top, and pour the next broth portion.

Let cool, and put hard-boiled egg pieces on top, then pour the next portion of the broth.

Let cool, and place some thin lemon slices on top, then pour the next portion of the broth.

Let cool, and place some black olive slices, some parsley leaves, small pieces of vegetables, and some thin garlic slices.
Let to cool for about 3 hours.

Notes:
This is a very festive dish, so you can decorate it as you like.

You can decorate it after cooling with ground egg whites, greens, lemon thin pieces, caviar, and so on.

Note that garlic is not appropriate for every fish, only for fish with a strong smell like pike.

You can make seafood in aspic using a strong fish broth.