Cold Trout In Aspic
|Salted water||1 Cup (16 tbs)|
|Fish aspic||4 Cup (64 tbs)|
1. Cook the trout in simmering salted water four to six minutes, or until the fish flakes easily when tested with a fork. Place on a wire rack. Make two diagonal incisions on one side of the fish, a few inches apart. Pry under the cuts to loosen the skin and peel it off, leaving the head and tail intact. Chill the fish.
2. Spoon chilled but still-liquid aspic over the fish.
3. Make a flower design on the fish as follows: Use trimmed green parts of onions as the stems. Cut the egg white slices with a paring knife to simulate petals. Dip the decorations in still-liquid aspic and arrange on the fish. Chill.
4. Cover with layers of aspic as desired, chilling after each layer is applied. To serve, garnish the fish platter with chopped aspic