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Fish in aspic

Two layers of jelly, red and yellow, are set in a ring mould decorated with prawns, trout, truffles and white roots, then turned out and filled with a salad of prawns, lobster and mayonnaise. From Erken's Stor kokebok (1949), p. 868.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 868 (falt i det fri)

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About the dish

Fish in aspic belongs to the cold-table chapter, where decorated jelly dishes were party food and showed off the kitchen's craft.

How to make it

  1. 1

    Make two jellies

    Make the jelly from the water and gelatine in two portions, one red and one white. Add a little caramel colouring to the white until it turns a pretty yellow.

  2. 2

    Fill the ring mould

    Pour the jelly into a ring mould. Decorate the yellow jelly with prawns. Add the red jelly on top and decorate with cut-out white roots, cleaned trout, truffles and chopped parsley.

  3. 3

    Turn out

    When the jelly is set, turn it out. Fill the centre with a salad of prawns, lobster and finely cut lettuce mixed with real mayonnaise.

  4. 4

    Garnish and serve

    Place a smaller jelly mould in the middle and arrange lobster around it.

  5. 5

    Note on mayonnaise

    Note: Real mayonnaise contains raw egg. Use fresh eggs or pasteurised mayonnaise, and keep the dish cold until serving.

Changes from the original

The text is unclear about the amount of gelatin ("2 5"); it is read as 25 sheets in total, which is uncertain. The text gives no other quantities; the method is divided into five steps.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 868) → Modernised~80% of the text changedremovedadded
Geléen lages av i 1. 1 l vann og 2 5 plater (til gelé). 25 plate gelatin laget (delt i to porsjoner, hvori den ene én rød og den annen hvit gelatin. Til én hvit; boka har «2 5», tolket som 25). sukkerkulør (litt, til å farge den hvite settes geléen gul). reker (til pynt). hvite røtter (utstukne, til pynt). ørret (renset, til pynt). trøfler (til pynt). persille (hakket). reker (til salaten). hummer (til salaten og til å legge rundt). salat (finskåret). ekte majones (til å blande i salaten). Lag geléen av vann og gelatin i to porsjoner, en rød og en hvit. Tilsett litt sukkerkulør i den hvite til en pen gul farve. Geléen slåes den blir pent gul.. Hell geléen i en randform, og randform. Pynt den gule gelé pyntes geléen med reker, derefter reker. Legg den røde, som pyntes røde gelé på og pynt med utstukne hvite røtter, renset ørret, trøfler og hakket persille. persille.. Når geléen er stiv, hvelves den, og i den. Fyll midten fylles med en salat av reker, hummer, finskåren salat, hummer og finskåret salat blandet med ekte majones. I midten legges majones.. Sett en mindre geléform, geléform midt i og legg hummer legges omkring. rundt.. Merk: Ekte majones har rått egg. Bruk ferske egg eller pasteurisert majones, og hold retten kald til servering.

Note on Modernised

Teksten er uklar på mengde gelatin («2 5»); den er tolket som 25 plater totalt, og dette er usikkert. Teksten har ingen andre mengder; rekkefølgen er delt i fem steg.

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Frequently asked questions

Why is the jelly in two colours?
One portion is made with red and the other with white gelatine, and the white is coloured yellow with caramel.
What fills the mould?
The centre is filled with a salad of prawns, lobster and finely cut lettuce mixed with real mayonnaise.
What is placed around it?
Lobster is placed around a smaller jelly mould in the middle.

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