Poached Pike in Aspic
This recipe makes 16 appetizers servings
- Portion size: 16 appetizers
The fish is poached, then set in a savoury vegetable stock. Traditionally carp is used because it is a symbol of strength, but you can also use pike, pickerel or whitefish.
- 1 1whole pike or carp or pickerel or whitefish, (3 lb/1.5 kg) Stock:
- 1 1carrotcarrots, finely chopped
- 1 1celery stalk with leavescelery stalks with leaves, finely chopped
- 1 1large oniononions, finely chopped
- 2 2parsley sprigparsley sprigs
- 1 1bay leafbay leaves
- 1 tsp 1tspsalt
- 4 4whole peppercorns
- 1 tbsp 1tbspwhite vinegar
- 7 cups 7cupswater Garnish And Aspic:
- 2 2carrotcarrots
- 1 1envelope unflavoured gelatin
- Parsley sprigs
- Lemon wedges
Clean and scale fish. Cut into 2-inch (5 cm) steaks, reserving trimmings (head, fins and tail). Set steaks aside.
Stock: Combine ingredients in large saucepan; add fish trimmings. Bring to boil, reduce heat and simmer, covered, for 30 minutes. Using slotted spoon, remove and discard vegetables and trimmings.
Garnish and Aspic: Peel carrots and slice on the diagonal. Add to stock in pan along with fish steaks. Bring to gentle simmer and poach, uncovered, until fish flakes easily with fork, about 20 to 25 minutes. Remove fish and carrots and let cool separately.
Reduce stock to half by boiling, uncovered, over high heat for about 10 minutes. Line strainer with single layer of wet paper towel. Strain stock. (There should be about 2 cups/500 mL clear stock.) Taste and adjust seasoning.
Stir gelatin into 1/2 cup (125 mL) of stock. Heat to dissolve gelatin and combine with remaining stock. Arrange carrots attractively in bottom of 5-cup (1.25 L) mould. Pour in thin layer of stock and let set in refrigerator, about 30 minutes. Reserve remaining stock.
Remove skin and bones from fish and coarsely flake fish. Arrange fish in mould, pour in remaining stock and chill until set, about 4 hours or overnight. Unmould onto platter and garnish with parsley and lemon.