Ukrainian Fish in Aspic
User Reviews
4.9
Ukrainian Fish in Aspic
Description
This Ukrainian Fish in Aspic recipe uses trout or similar white fish cooked in a broth made from fish heads, tails, and vegetables including onions, carrots, celery, and seasonings such as bay leaf and peppercorns. The cooking process involves simmering these ingredients to develop a rich stock. The fish is then gently poached in this broth to retain moisture and prevent breakage.
After cooking and cooling, the fish is sliced and any bones are removed. The reserved broth is mixed with gelatin and poured over the fish slices in a serving dish. When refrigerated, it sets into a clear aspic that encases the fish and vegetables, creating a visually appealing and texturally distinct dish with savory, slightly vegetal flavors.
This preparation is typically presented cold and can be garnished with parsley, lemon slices, and optionally peas. It serves well as an appetizer or part of a cold buffet, showcasing delicate fish flavors balanced with the smooth, firm jelly. Glass dishes are preferred for display to highlight the translucent aspic. The recipe involves careful handling of the fish and gelatin to ensure firm setting and minimal fish bone presence.
Ingredients
- 3-4 lbs trout (1.3 - 1.8 kg) can also use pike, carp or any other white fish
- 2 onion large, sliced into rounds
- 2 carrot large, sliced into rounds
- 2-3 celery sliced, stalks
- 2 bay leaf
- 5-6 peppercorns
- 1/2 tbsp salt
- 2 quarts water
- 1 packet gelatin plain
- parsley sprigs
- lemon or wedges, slices
- peas optional, cooked
Instructions
- Prepare the fish by removing the scales (you can also buy them already cleaned), cut off the head and tail. Clean the fish bones under cold running water.
- Place the fish heads and tails in a large casserole or deep pan along with the fish heads and tails, vegetables and add the bay leaves, peppercorns and salt.
- Cover everything with 2 quarts (2 liters) of water and bring to a boil. Then turn the heat down to low and simmer for about 40 minutes until the vegetables have softened. Take the vegetables out from the liquid and reserve.
- Wrap the fish steaks in cheesecloth and add it to the water. Simmer it on close to the lowest heat to avoid overcooking and for the fish to break apart in the broth. After 20-25 minutes remove the fish from the pot and leave it aside to cool.
- When cool, unwrap the fish and carefully cut into 1 ½ - inch (about 4 cm) thick slices and remove any bones you may find.
- Prepare a serving dish (preferably made of glass for the best visual effect) and arrange the fish inside along with thin slices of carrot and, optionally, cooked peas, if you like.
- Strain the fish stock to remove any peppercorns or bits of vegetables and soak the contents of 1 gelatin packet in 1/4 cup of cold water.
- Add the gelatin to the warm fish stock and heat the liquid back up until almost boiling then turn the heat off. Avoid actually boiling because that will disintegrate the gelatin.
- Let the stock cool slightly and then pour it on top of the fish, covering it as much as possible. Add a few slices of sliced carrot, the parsley and any other vegetables you like in the liquid for a pop of color.
- When the liquid reaches room temperature, cover the dish and put it in the fridge until set (about 6 hours or overnight).
- Once done you can decorate the aspic with more parsley and lemon wedges.
- Serve with something acidic on the side like lemon juice or white vinegar.
Enjoy!
Notes
User Reviews
Overall Rating
4.9
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