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Whiting In Aspic

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  Whiting fillets 1 1⁄2 Pound
  Fish trimmings 1 Cup (16 tbs) (For Stock)
  Water 600 Milliliter (2 1/2 Cups)
  Dry white wine 1 1⁄2 Cup (24 tbs)
  Bay leaf 1
  Carrot 1 , sliced
  Onion 1 , sliced
  Peppercorns 6
  Egg whites 3
  Stuffed olives 2 Tablespoon
  Hard boiled eggs 2 , sliced
For poaching fish
  Water 1 Cup (16 tbs)
  Wine 1⁄2 Cup (8 tbs)
  Onion 2
  Herbs 2 Tablespoon

Simmer all the ingredients together except the egg whites and the whiting, for 20 minutes, put in the egg whites and stir quickly for 1 minute.
Strain and set aside to cool.When cool, pour 1/2 inch (1 cm) of the stock into a shallow ovenproof or pyrex, dish and place in the refrigerator and set.
Put aside remaining stock.Gently poach the fillets in a mixture of water, white wine and a peeled onion, season to taste.
Let the fish cool and carefully remove its skin.Place the olives and hard boiled eggs decoratively over the set aspic and arrange the fillets over them.
Pour over the rest of the unset stock or aspic and put in refrigerator to set.
At least 3 hours.Unmold on a serving dish and serve with Tartare Sauce, Hollandaise Sauce, Mayonnaise, Egg Sauce or any other sauces suggested for cold fish

Recipe Summary

Side Dish

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Whiting In Aspic Recipe