This poached fish in aspic is a mosaic of colour and form, as though seen through the surface of a pond. A stunning addition to the zakuska table.
Ingredients
3 lb (1.4 kg) fish (any firm, white-fleshed fish will do)
4 tablespoons dry white wine
4 teaspoons tomato paste
2½ pints (1¼ litres) cold water
4 egg whites, lightly beaten
¾ pint (450 ml) dry white wine
¾ oz (20 g) unflavoured gelatine
1 onion, quartered
1 carrot, scraped
¼ pint (150 ml) cold water
3 sprigs parsley
2 sprigs dill or ½ teaspoon dried dill
Lemon slices
Sliced dill pickles
1 bay leaf
Capers
10 white peppercorns
Sliced olives
1½ -2 teaspoons salt
Pimiento
Details
Serves: 16
Method
In a stockpot put the water, wine, onion, carrot, parsley, dill, bay leaf, peppercorns and salt. Bring to the boil over high heat and then simmer, covered, for 20 minutes. This is the poaching liquid (or court bouillon). Place the fish in a poacher along with the poaching liquid, and poach until tender, about 25 minutes. Carefully remove the fish and set aside to cool. Strain the liquid, remove the skin, head, tail and bones from the fish. With a fork, gently separate the flesh into fairly large pieces. Do not flake it finely.
Place the strained fish stock in a large pan. To it add the 4 tablespoons wine, tomato paste, egg whites, and gelatine which has been dissolved in the cold water. Stir well to mix. Bring the liquid to a rolling boil and then remove from the heat. Leave to stand for 15 minutes, then strain. The liquid should now be completely clear.
Lightly grease a 3 pint (1.7litre) mould with vegetable oil. (I like to use a large, shallow round one, about 12 in (30 cm) in diameter.) Pour in about ½ pint (300 mI) of the warm aspic* and set the pan in the refrigerator until the aspic has set. On the jelled aspic arrange chopped carrot (from the fish stock), sliced pickle, olives, capers, lemon and pimiento in a decorative pattern. Carefully pour enough warm aspic over the vegetables to cover them. Put the pan in the refrigerator and chill until this layer has set.
The amount of aspic poured into the bottom of the mould depends on its size and shape. There should be only a thin layer so that the pattern of vegetables will clearly show through once the aspic is inverted. If you are using a deep mould with a smaller diameter, pour in just enough aspic to cover the bottom in a thin layer. You may also want to add the fish in several layers alternating with aspic, instead of just one.
Place the fish in a single layer on top of the aspic, then pour the remaining liquid over it. Chill for at least 4 hours, until completely firm. To turn out, run a knife around the edges of the mould to loosen, then dip the mould very briefly in hot water. Invert on’ to a plate. Serve the aspic with spicy Russian mustard, or with a Russian mayonnaise, if desired.