What is the fish aspic made of?

1 liter of fish stock, 1 lemon, 25 g gelatin, plus the shells and whites of 2 eggs. The eggshells and egg whites are used to clarify the stock.

The same way as meat aspic (Stor kokebok 1914, p. 23): the stock is clarified with egg white and eggshell, seasoned with lemon, the gelatin is dissolved, and the aspic is strained and set in the cold. Allow around 4.5 hours total including setting time.

Can the aspic be colored?

Yes. For a pink aspic, add a couple of drops of liquid carmine or red food coloring; for a yellow tint, add a little saffron.

Fish Aspic

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)

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About the dish

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.

How to make it

1
Soak the gelatin
Soak the gelatin in cold water until it is soft.
2
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.
3
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.
4
Season and dissolve the gelatin
Add lemon juice and salt to taste. Stir in the soaked gelatin until it is completely dissolved.
5
Strain
Strain the aspic carefully through a cloth wrung out in cold water, without pressing.
6
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.

Changes from the original

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.

Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 333) → Modernised~94% of the text changedremovedadded

1 l. l fiskekraft ~~(se side 34)~~ (godt avfettet). 1 ~~citron~~ stk sitron (saft, eventuelt litt av skallet). 25 ~~gr.~~ g gelatin ~~skal og hvite av~~ (plater eller pulver). 2 ~~egg. Fiskegelé tillages paa samme maate som kjøtgelé (se side 23). Vil man ha fiskegeléen lyserød, tilsættes et par draaper flytende karmin~~ stk eggehviter (med knuste skall, til klaring). safran eller ~~rødfrugtfarve. Vil man ha~~ rød frukfarge (valgfritt, til farge). Legg gelatinen i kaldt vann til den er myk.. Pisk eggehvitene lett sammen med knuste, skylte eggeskall og litt kald fiskekraft. Rør dette inn i den avfettede kraften i gryten.. Varm langsomt opp under stadig visping til det begynner å koke. Slutt å røre, og la det trekke ved svak varme i 15–20 minutter til kraften er klar.. Tilsett sitronsaft og salt etter smak. Rør inn den oppbløtte gelatinen til den er helt oppløst.. Sil geléen forsiktig gjennom et klede vridd opp i kaldt vann, uten å presse.. Ønskes lyserød gelé, tilsettes noen dråper rød frukfarge; ønskes gult skjær, ~~tilsættes~~ litt safran. Hell geléen i form eller på fat og la den stivne kaldt i 3–4 timer.

Note on Modernised

Framgangsmåten, som originalen bare henviser til, er skrevet ut i moderne trinn for klaring med eggehvite og eggeskall. Gelatinen er angitt som plater/pulver, og kunstige fargestoffer er gjort valgfrie.

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Frequently asked questions

What is the fish aspic made of?: 1 liter of fish stock, 1 lemon, 25 g gelatin, plus the shells and whites of 2 eggs. The eggshells and egg whites are used to clarify the stock.
How is it made?: The same way as meat aspic (Stor kokebok 1914, p. 23): the stock is clarified with egg white and eggshell, seasoned with lemon, the gelatin is dissolved, and the aspic is strained and set in the cold. Allow around 4.5 hours total including setting time.
Can the aspic be colored?: Yes. For a pink aspic, add a couple of drops of liquid carmine or red food coloring; for a yellow tint, add a little saffron.

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