German cuisine · Fish & Seafood

Pickled Fish in Aspic

Fish pieces cooked in a vinegar broth and set in a clear jelly with onions, bay leaf and peppercorns, turned out to serve.

Ingredients · for 4 servings

• 800 g firm white fish fillet (e.g. cod)
• 2 onions
• 1 carrot
• 150 ml vinegar
• 600 ml fish stock
• 3 bay leaves
• 1 tsp peppercorns
• 4 allspice berries
• 8 sheets gelatin
• 1 tsp sugar
• 1/2 bunch dill
• Salt, pepper

Instructions

1. Cut the fish fillet into roughly 4 cm cubes, salt and chill for 15 min.; cut the onions into fine rings and slice the carrot thinly.
2. Bring the fish stock, vinegar, sugar, bay leaves, peppercorns and allspice to a boil with half the onion rings and the carrot slices, and simmer uncovered for 10 min.
3. Reduce the heat until the liquid barely trembles, add the fish cubes and poach for 6–8 min., then lift out with a slotted spoon and let cool.
4. Soak the gelatin in cold water for 5 min., pour the broth through a fine sieve, top up to 800 ml, season generously with salt and pepper, and dissolve the squeezed-out gelatin in the still-hot broth.
5. Layer the fish cubes, raw onion rings and chopped dill in a loaf tin, pour the lukewarm broth over them and chill for at least 5 hours until the jelly is firm enough to slice.
6. Briefly dip the tin in hot water, turn out the fish in aspic, cut into finger-thick slices and serve cold with fried potatoes and remoulade.