Bodensee Fish and Crab Aspic

Ingredients

• 6 sheets white gelatin
• 50 ml dry white wine
• 20 ml Noilly Prat
• Fish stock (from the jar)
• 30 g carrots
• 20 g leeks
• 20 g shallots
• 20 ml white wine vinegar
• 1 sprig tarragon
• 100 g salmon trout fillet
• 100 g pike perch fillet
• 100 g catfish fillet
• Salt
• white pepper
• 150 g crab tail
• 1 small head frisée lettuce
• 1 small head oak leaf lettuce
• 1 bundle arugula
• 2 tbsp white wine vinegar
• Salt
• pepper from the grinder
• 5 tbsp sunflower oil
• 1 small Shallot
• 1 small bunch chives

Instructions

1. 1.

   Soak gelatin in cold water. Bring white wine and Noilly Prat to a boil in a saucepan, simmer 2–3 minutes to evaporate alcohol. Remove from heat, dissolve pressed gelatin, add fish stock, stir, and strain through a sieve.

2. 2.

   Wash, peel, and dice carrots and leeks into fine cubes or rings. Peel shallots and dice. Boil vegetables with 150 ml water, vinegar, and tarragon in a small pot over moderate heat until completely reduced; vegetables must be very soft. Remove tarragon.

3. 3.

   Cut fish fillets into ~2 cm cubes and cook in boiling salted water or fish stock for about 2 minutes. Drain on a cloth, season lightly with salt and pepper.

4. 4.

   Cook crab tails, break them open, remove intestines. Cool fish cubes and crab tails covered. Prepare a half‑liter terrine mold, chill in refrigerator.

5. 5.

   Stir vegetables into gelatin, season with salt and pepper. Remove mold from fridge, layer with fish cubes and crab tails, intersperse with vegetable spears, let set. Return to fridge and allow aspic to firm for about 8 hours.

6. 6.

   For serving, clean, wash, and dry lettuce. Mix vinegar with salt and pepper, whisk in sunflower oil. Peel shallot, dice finely. Rinse chives, shake dry, cut into ribbons. Add both to vinaigrette.

7. 7.

   Take heart leaves of both lettuces, tear into bite‑size pieces, toss in vinaigrette. Slice aspic, serve on plates with salad.