Mackerel Aspic
Appetizers • European
Description
Recipe taken from the book 'Festive Salads and Appetizers'.
Ingredients
- Mackerel 0 lbs
- Fish Trimmings 0 lbs
- Water 10 fl oz
- Apple Wine 15 fl oz
- Capers to taste
- Herbs to taste
- Bay leaf to taste
- Green peppercorns to taste
- Salt to taste
Step-by-Step Guide
Step 1
Pour the head, skin, and bones with a mixture of water and wine, cover the pot with a lid, and simmer on low heat for 1.5 to 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.
Step 4
Clean the mackerel, gut it without cutting the belly, place it in a saucepan, pour the broth over it so that it barely covers the fish, bring to a boil, and simmer on low heat for 15 minutes.
Step 5
Cool the cooked fish in the broth, remove it, cut it into serving pieces, remove the bones, and place the flesh in a deep dish, garnishing with capers and herbs.
Step 6
Put the broth on low heat and cook until it has reduced by half.
Step 7
Cool, strain, and pour over the fish.
Step 8
Chill in the refrigerator until the jelly sets.
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