Cold Fish Dishes (Used for Cold Buffets eg. Weddings)

COLD TROUT IN ASPIC

10 PORTIONS

Ingredients

Trout                                                                   10x150g

Court bouillon                                                           1 ltr

Fish aspic                                                                   1 ltr

Tomatoes small                                                          125 g

Eggs                                                                           5

Method

  1. Wash the trout and remove the gill membranes and eyes.  Remove the scales and fins and clean out the entrails through the gill slits.
  2. Place the fish in cold court bouillon, bring to the boil and simmer for ten minutes.
  3. Allow to go cold in the liquor then remove the skin from the top half of the fish.  Remove the back fin leaving a small groove along the back of the fish.
  4. Decorate and glaze with the aspic.
  5. Glaze a serving dish with aspic jelly and place the fish on the dish.  Garnish with glazed tomatoes and stuffed eggs, diced aspic and croutons of aspic jelly around the dish.

 

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