Fish Aspic

Ingredients

• 600 g smoked trout fillet
• 600 ml fish stock
• 10 sheets white gelatin
• 40 g diced carrots
• 40 g diced zucchini
• 200 g heavy cream
• 2 tbsp lemon juice
• Salt
• white pepper

Instructions

1. 1.

   Soak gelatin in cold water.

2. 2.

   Cut half of the fish fillets into fine cubes, slice the rest lengthwise into wider strips and set aside. Blanch vegetable cubes in boiling salted water for 2-3 minutes, then shock in ice water and drain.

3. 3.

   Squeeze out excess water from gelatin and dissolve it with 3-4 tbsp of fish stock in a small saucepan, then stir in remaining stock and lemon juice.

4. 4.

   Take 350 ml of the mixture and refrigerate until it begins to set, then fold in the fish and vegetable cubes. Line a half-round terrine mold with cling film, letting the edges hang over. Pour two-thirds of the aspic into the mold and chill until firm. Whip cream until stiff peaks form and mix well with the remaining melted gelatin.

5. 5.

   When the mixture starts to set, spread it over the solidified vegetable aspic, placing the reserved fish strips on top and smoothing the surface. Return to the fridge to firm up. Finally, pour the remaining fish-vegetable aspic mixture over the top, fold cling film over it, and refrigerate for 3-4 hours.

6. 6.

   To serve, remove the cling film, slice with a wet knife, and arrange on a small salad garnish.