Cold Fish Fillets in Aspics



Fish fillets                                                                  10x100 g

Salmon stuffing                                                            300 g

Smoked salmon                                                             50 g

Russian salad                                                                500g

Aspic jelly                                                                     1 ltr



Lemons                                                                           2

Truffle                                                                          25 g

Mayonnaise                                                                  500 ml


  1. Poach the fillets of sole in well acidulated fish stock to keep them as white as possible.
  2. Remove them carefully from the cooking liquor, place them on a cloth on a flat tray and press them lightly top ensure that they are quite flat.  Allow them to get cold.
  3. Trim the fillets to an even size in an elongated pear shape.
  4. Place carefully on a wire tray and decorate them neatly with truffle or other suitable materials.
  5. Glaze with clear fish aspic.
  6. Arrange the Russian salad which must be bound with mayonnaise and aspic jelly, in the form of a fan.  This should slope slightly from the back to the point.  This must be done on a serving dish which must be chemised after the sole has been shaped.
  7. lace the decorated fillets of sole on the socle and pipe a thin line of finely chopped aspic between the fillets and around the outside edges.
  8. Decorate with shrimp domes and asparagus tips and croutons of jelly around the dish. 



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