Salmon in Aspic with Carrots and Cranberries
Salmon in aspic with carrots and cranberries is a recipe featuring fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 6 sheets gelatin
- 1 Carrot
- 3 salmon fillets about 100 g each, with skin (de-scaled)
- 400 ml Riesling wine
- Salt
- black pepper (freshly ground)
- sugar (to taste)
- 2 Bay leaves
- 2 tsp white wine vinegar
- 3 tbsp dried cranberries
- 50 g whole blanched and peeled almonds
Instructions
-
1.
Soak the gelatin in cold water. Peel the carrot and slice it lengthwise into ribbons with a vegetable peeler. Rinse the salmon.
-
2.
Bring the Riesling to a boil, season with salt, pepper, and bay leaves. Place the salmon and carrot ribbons in the wine and let them infuse at low temperature for about 10 minutes (the liquid should not boil). Remove the salmon and carrots from the pot, drain, and allow to cool. Strain the Riesling through a cloth-lined sieve and dissolve the pressed gelatin in it. Season with salt, pepper, sugar, and white wine vinegar. Arrange the salmon and carrot ribbons in a bowl, pour the aspic over them, add cranberries and almonds. Cover and refrigerate for at least 4 hours.
