Fish and vegetables in aspic

About the dish

The dish is an elegant recipe for the cold table, where the aspic is made following an earlier recipe in the book. The salad in the centre uses canned pineapple.

How to make it

1. 1

   Make the aspic

   Make the aspic from the stock, egg whites and gelatine following the aspic recipe on p. 32, and strain it.

2. 2

   Fill the mould

   Rinse a ring mould in cold water and pour in a little of the strained aspic. When it has nearly set, lay the cooked, cleaned fish and the vegetables in the mould and fill up with more aspic.

3. 3

   Make the salad

   Whisk 2 raw egg yolks with the pineapple juice over the heat until it thickens. Add the hard-boiled yolk, the raw yolk and the mustard, and stir the yolks smooth. Add the seasoning and the whipped cream. Fold in pineapple, apple, tomatoes, celery and cucumber, all diced.

4. 4

   Turn out and serve

   Turn out the aspic when it is set, and fill the centre with the ice-cold salad.

5. 5

   Note

   Note: The salad contains raw egg yolk. Use pasteurised egg yolks, and avoid raw egg for small children, pregnant women, the elderly and the ill.