Fish Aspic Jelly





Fish stock                                                            2 ltr

Leaf gelatine                                                      100 g

Egg whites                                                           4



  1. Soak the gelatine in a little cold water.
  2. Mix the egg whites together with a little cold stock.
  3. Add the gelatine, salt and remaining stock.
  4. Bring slowly to a gentle simmer stirring occasionally to prevent the egg white sticking to the pan.  Once the liquid begins to simmer do not stir again. 
  5. As the egg whites solidify they form a crust and in doing so clarify the stock. 
  6. Simmer gently for 10 minutes. 
  7. Strain through 4 thicknesses of muslin without disturbing the clarification and remove any surface fat with absorbent paper. 
  8. When cold refrigerate until firm.

Note:  To enhance the flavour the minced trimmings and flesh of white fish may be added at Stage 2.  This will require an increase in cooking time of 30 minutes.  A fish jelly may be further flavoured by the addition of white wine in place of the same amount of fish stock.