Fish Aspic
Submitted by etnurse
Classic fish aspic made from white fish bones, white wine, tarragon, and egg white clarification. Crystal-clear, savory jelly for coating cold fish presentations.
YIELD
6 servingsPREP
20 minCOOK
50 minREADY
160 minFish aspic is old-school French technique at its finest. You start with fish bones and trimmings simmered with white wine, tarragon, and bay leaf, then clarify the stock with egg whites until it turns absolutely transparent. The result is a savory, shimmering jelly used to glaze cold fish platters and terrines.
The clarification step is what separates aspic from plain fish stock. Stiffly beaten egg whites and crushed shells form a raft on the surface that traps every particle of sediment as the stock simmers. When you strain through a damp towel, the liquid that drips through should be sparkling clear.
Timing the application matters. Too warm and it runs right off the fish. Too cold and it sets in clumps. You want it just thickened enough to cling when spooned or brushed on, building up in thin, even layers.
Pro Tips
- Use bones from mild white fish like sole, halibut, or cod. Oily fish bones make a cloudy, strong-flavored stock.
- Reduce by half before adding water. That concentrated base gives the aspic real body and depth.
- Do not stir once the egg white raft forms. Stirring breaks it apart and defeats the entire clarification.
- Dampen the straining cloth with cold water first. A dry towel absorbs stock and can leave fibers behind.
Variations
- Add a splash of Champagne or dry vermouth in place of the white wine for a more delicate flavor.
- Infuse the stock with dill instead of tarragon for a Scandinavian-style aspic that pairs well with cured salmon.
- Set the aspic in individual molds with vegetables and flaked fish for a retro aspic salad presentation.
Ingredients
Directions
In a kettle, combine the fish trimmings and bones, wine, lemon juice, onions, and herbs.
Bring mixture to a boil, stirring frequently to prevent scorching, and boil it until liquid is reduced by half.
Add 8 cups water and salt and pepper to taste.
Bring to a boil, and skim it.
Simmer for 20 minutes, strain it into a large saucepan, and let it cool.
Skim again.
Sprinkle gelatin over the stock and add the egg whites, beaten to stiff peaks, and the shells, crushed.
(Do not stir in.)
Bring stock slowly to a boil over moderate heat, whisking constantly.
Remove pan from heat and let stand for 30 minutes.
Strain the aspic through a fine sieve lined with a dampened kitchen towel.
Let it cool.
To apply to a dish, cool only until just thickened and paint or spoon onto the fish or other dish.
To solidify, chill in refrigerator.
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