California Farm Trout in Aspic
Cold appetizer for a festive dinner. Easy to make with fresh or frozen whole trout.
When in a hurry, I chop all ingredients and mix into broth to make aspic, and serve cold slices on toast or rye bread with mayo as appetizer, capers on top.
Trout makes a delicate mild fish flavored aspic gel. The aspic seals off the air from the fish, the flavors in this appetizer stay fresh, so you can prepare days in advance or freeze. Keeps well in your fridge.
California Farm Trout in Aspic
Cold appetizer for a festive dinner. Easy to make with fresh or frozen whole trout.
When in a hurry, I chop all ingredients and mix into broth to make aspic, and serve cold slices on toast or rye bread with mayo as appetizer, capers on top.
Trout makes a delicate mild fish flavored aspic gel. The aspic seals off the air from the fish, the flavors in this appetizer stay fresh, so you can prepare days in advance or freeze. Keeps well in your fridge.
Open in Cookpad AppSteps
- 1
Poach the trout whole. Put 5 cups water, 4 tsp dashi, juice of one meyer lemon, 1/2 cup white wine, 1/2 cup rice vinegar in dutch oven, bring to a boil, add trout, bring back to boil, turn heat off, let poach while cooling. Remove whole trout to platter. Filet with fingers, dispose of head, bones, skin in garden fermenter. Keep broth warm.
- 2
Peel cucumber, use mandolin to make 1/8” thin slices to fit baking pan or dish lengthwise.
- 3
Make the aspic. Bloom 4 packets (4 teaspoons) of unflavored clear gelatin in cold water, five minutes, till dissolved. Then add to the warm, not boiling, trout broth. Add the dried dill weed. Add black pepper. Heat, do not boil, stir well, keep warm to stay liquid.
- 4
Make the dish. Keep breadpan cold in fridge. Pour 1/2 cup of broth in cold breadpan. When solidified (about an hour), lay 1 row of 1/8” thinly sliced fresh cucumber, put trout filets on top, cover with thinly sliced, 1/8“, pickle spear on top, pour 1/2 cup of aspic over. Cool till solid. Add another layer of aspic, cucumber, trout, and pickle as soon as solidified. Pour 1/2 cup of aspic over. Cool. Repeat till pan is filled, twig of parsley on top.
- 5
Short cut method: chop all ingredients, add to broth with unflavored gelatin, stir, heat but do not boil, cool, pour in breadform or 2 pint containers with lids. When solidified, serve thick slice on toast with mayo and capers.
- 6
When aspic has cooled thoroughly, flavors will have mixed perfectly. Slice and arrange on toast with mayonaise. Brush with aspic to shine the trout. Garnish with capers. Enjoy.
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