Salmon Aspic Recipes

WHOLE POACHED SALMON IN ASPIC WITH CITRUS AND WILD FENNEL

Steps:

• Make court-bouillon by combining 5 quarts water, 2 1/2 cups wine, bay leaves, celery, onions, carrots, parsley, peppercorns, salt, and lemons in a large fish poacher with rack in, at least 24 inches long and 4 1/2 inches deep. Cover; bring to a boil. Reduce to a simmer; cook 30 minutes. Turn off heat, and let cool for 15 minutes.
• Cut a length of cheesecloth into three 34-by-18-inch pieces, and overlap them to create a 30-by-34-inch-wide piece of cheesecloth. Rinse salmon with cool running water; pat dry. Wrap salmon in cheesecloth, tying the ends closed with kitchen twine, and tying loosely once around the middle. Using ends as handles, place salmon into poacher, and add enough water to just cover salmon.
• Cover; bring to bare simmer over medium heat. Poach salmon 30 minutes. Lift rack enough so fish is slightly raised out of water; poke an instant-read thermometer into back of widest part of fish. Salmon is done when internal temperature reads 135 degrees, which may take up to 1 hour. Turn off heat; let stand in poacher 15 minutes. Lift rack with salmon out of water and onto large platter. Do not unwrap salmon or remove from rack; let cool to room temperature, about 1 hour.
• To make aspic glaze, strain 10 cups court-bouillon through fine sieve lined with cheesecloth into large stockpot. Add egg whites and remaining cup wine. Whisk over medium heat until mixture begins to simmer, about 10 minutes. Stop whisking, and let simmer 15 minutes more, or until broth is clear and all the foam has risen to surface. Remove foam with slotted spoon, and strain broth through very fine sieve lined with double thickness of cheesecloth, which has been soaked in ice water and wrung of excess.
• Transfer broth to large saucepan. Bring to boil, reduce to simmer, and cook until reduced to 4 1/2 cups. Meanwhile, sprinkle gelatin over 1/4 cup cold water in small bowl; let stand 10 minutes. Warm gelatin over gently simmering double boiler; stir until dissolved. Stir into broth; transfer to large bowl. (The less gelatin used, the better.)
• When salmon has cooled, gently turn bottom side up. Unwrap; do not remove cheesecloth. With dull side of paring knife, scrape off skin, and remove brown fatty bits underneath. Using cheesecloth to cradle salmon, turn the presentation side up; repeat skinning process. Remove and dispose of cheesecloth. Transfer salmon, still on rack, to refrigerator. When chilled, thicken aspic glaze by stirring over ice bath. Aspic should just be thick enough to coat; if it thickens too much, stir it over a double boiler until viscous again.
• Arrange salmon (still on rack) on metal rack over baking sheet. Ladle 1 1/2 cups aspic over salmon to coat. Chill salmon 20 minutes; repeat glazing process. While salmon chills again, put thin layer of aspic in bottom of serving platter. Carefully transfer salmon from poaching rack to the platter. Decorate salmon with your choice of garnishes, temporarily securing citrus slices with toothpicks. Over each garnish ladle a little aspic; chill once more. Remove toothpicks before presenting.

SALMON ASPIC

Steps:

• Sprinkle gelatin in the cold water and let stand for 5 minutes.
• Add boiling water and stir until the gelatin dissolves.
• Add lemon juice, salt and sugar.
• Lightly spray a gelatin mold with cooking spray and pour a portion of the gelatin in the bottom of the mold; set in the frig to congeal.
• When firm, place salmon evenly in the mold, leaving a small space between the salmon and the outer edge.
• Arrange hard cooked eggs and the vegetables artistically around the salmon.
• Add remaining gelatin to cover and chill in frig until firm.
• Unmold onto a platter lined with salad greens and garnish as desired.
• Cut into slices for serving.

SALMON IN ASPIC RECIPE - (5/5)

Steps:

• Poach salmon in Court Bouillon for 12-15 min per pound. Allow salmon to cool in its cooking liquid Transfer salmon to a large wire rack and carefully peel back the body skin Coat with a layer of Fish Aspic at point of setting Allow the coating to set then decorate the fish suitably Coat again with aspic Pour some fish aspic to coat the bottom of the serving platter and allow to set Pour the rest of the aspic into a shallow pan about 1/4 inch thick Bring the Court Bouillon to a boil and allow to simmer for 15 min and then cool before using to poach the salmon FISH ASPIC To clarify each quart of poaching liquid add 2 egg whites Beat with an egg beater and then in saucepan over low heat bring it slowly to a boil stirring often Remove from heat and allow it to settle a few min before straining through cheesecloth Soften some gelatin in cold water(1 envelope per 2 quarts) and add to hot clarified fish aspic Stir until dissolved Apply aspic with a brush TO SERVE Transfer the decorated fish to the aspic covered serving platter Garnis with stuffed eggs,cucumber stuffed with a puree of tuna,sardines or anchovies,tomatoes,lemon wedges,parsley