Fish aspic (fiskegelé) made from 1 liter of fish stock, lemon, 25 g gelatin, and egg white/eggshell for clarifying; made like meat aspic and can be tinted pink with food coloring or yellow with saffron.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 333 (falt i det fri)
Fish aspic is used to glaze cold fish and for aspic dishes. Erken refers to the method for meat aspic and to the fish stock earlier in the book.
Soak the gelatin
Soak the gelatin in cold water until it is soft.
Clarify the stock
Whisk the egg whites lightly together with crushed, rinsed eggshells and a little cold fish stock. Stir this into the defatted stock in the pot.
Bring to a boil
Heat slowly while whisking constantly until it begins to boil. Stop stirring and let it steep over low heat for 15–20 minutes until the stock is clear.
Season and dissolve the gelatin
Add lemon juice and salt to taste. Stir in the soaked gelatin until it is completely dissolved.
Strain
Strain the aspic carefully through a cloth wrung out in cold water, without pressing.
Color and set
For a pink aspic, add a few drops of red food coloring; for a yellow tint, a little saffron. Pour the aspic into a mold or onto a platter and let it set in the cold for 3–4 hours.
The method, which the original only refers to, has been written out in modern steps for clarifying with egg white and eggshell. The gelatin is specified as sheets/powder, and artificial colorings have been made optional.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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