Jellied Trout
Appetizers • European
Description
Recipe taken from the book 'Festive Salads and Appetizers'.
Ingredients
- Trout 0 lbs
- Fish Trimmings 0 lbs
- Water 25 fl oz
- Lemon ½ piece
- Parsley to taste
- Bay leaf to taste
- Green peppercorns to taste
- Salt to taste
Step-by-Step Guide
Step 1
Pour cold water over the head, skin, and bones, cover the pot with a lid, and simmer on low heat for 2 hours.
Step 2
At the end of cooking, season with salt to taste, add bay leaf and pepper.
Step 3
Cool the broth and strain it, clean the trout, gut it without cutting the belly, and place it whole in a saucepan or deep skillet.
Step 4
Pour in the broth so that it covers the fish by a third or half.
Step 5
Cover the pot with a lid and poach the trout on low heat until cooked through.
Step 6
Remove from the broth and cool.
Step 7
Pour the remaining broth into the saucepan and reduce it by at least half, leaving enough for the jelly.
Step 8
Strain and cool.
Step 9
Pour half of the liquid into a dish for the fish, place it in the refrigerator to set.
Step 10
Place the fish on the jelly, decorate it with lemon slices and herbs, pour the remaining liquid over it, and return it to a cool place.
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