Whiting In Aspic
|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)|
|Carrot||1 , sliced|
|Onion||1 , sliced|
|Stuffed olives||2 Tablespoon|
|Hard boiled eggs||2 , sliced|
|For poaching fish|
|Water||1 Cup (16 tbs)|
|Wine||1⁄2 Cup (8 tbs)|
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