Red Beet Aspic with Carp and Horseradish Cream
Red beet aspic with carp and horseradish cream is a recipe featuring fresh ingredients from the fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g smoked carp fillet (skinless)
- 8 sheets of white gelatin
- 150 g cooked red beet
- 350 ml fish stock (glass)
- 150 ml beet juice
- 2 tbsp lemon juice
- 100 ml heavy cream (min 30% fat)
- 50 g sour cream
- 3 tbsp freshly grated horseradish
- Salt
Instructions
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1.
Break the carp fillets into small pieces by hand. Soak 2 sheets of gelatin in plenty of cold water for 10 minutes. Squeeze out the gelatin and warm it in 3 tbsp water.
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2.
Slice the peeled red beet into rounds.
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3.
Combine fish stock with beet juice and lemon juice, heat one‑third of the mixture, season with salt, squeeze out the gelatin and stir in, then remove from heat.
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4.
Rinse the aspic mold cold, pour in the warm fish stock and chill in the refrigerator for 30 minutes to set.
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5.
After 30 minutes soak 2 sheets of gelatin in cold water.
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6.
Whip the cream until stiff. Stir 2 tbsp of the whipped cream into the gelatin, then fold the remaining cream into the mixture, add sour cream and horseradish, season with a pinch of salt. Remove the aspic from the fridge, top it with the horseradish mousse and chill for another 30 minutes.
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7.
Heat the remaining fish stock with beet. Soak the remaining 4 sheets of gelatin in cold water for 10 minutes.
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8.
Squeeze out the gelatin and stir into the hot liquid, then remove from heat.
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9.
Take the aspic from the fridge, top it with beet slices, pour half the liquid over it, place the shredded carp on top, season with salt and pepper, then pour the remaining liquid. Chill in the refrigerator for at least 2 hours until firm.
