Salmon Steaks In Aspic Recipe
Ingredients
| 6 salmon steaks, | ||
| 1 inch thick | ||
| Peppercorns | 6 To taste, crushed | |
| Salt | 1 Teaspoon | |
| Dill sprig | 4 | |
| Onion | 1 Small, sliced | |
| Stalk celery | 1 , chopped | |
| Carrot | 1 , sliced | |
| Boiling water | 4 Cup (16 tbs) | |
| 2 envelopes unflavored gelatin | ||
| Lemon | 1/2 Cup (16 tbs), squeezed | |
| Juice | ||
| Cucumber slices, lemon slices, and olives | ||
Directions
Place fish in a large skillet.
Add seasonings, vegetables, and boiling water.
Cover and simmer for about 8 minutes or until fish flakes easily.
Do not overcook.
Cool fish in cooking liquid; transfer to a platter.
Carefully remove skin and bones.
Strain cooking liquid; return liquid to skillet.
Soften gelatin in lemon juice; add to liquid in skillet.
Heat, stirring constantly, until gelatin dissolves.
Pour gelatin mixture into a bowl; refrigerate until just beginning to thicken.
Pour half of the gelatin mixture into a 13 x 9-inch baking dish.
Arrange salmon steaks in the dish.
Spoon remaining gelatin mixture over fish.
Chill until firm.
Cut around each salmon steak, leaving a border of gelatin.
Arrange salmon on a lettuce-lined platter.
Garnish with cucumber slices, lemon slices, and olives.
Add seasonings, vegetables, and boiling water.
Cover and simmer for about 8 minutes or until fish flakes easily.
Do not overcook.
Cool fish in cooking liquid; transfer to a platter.
Carefully remove skin and bones.
Strain cooking liquid; return liquid to skillet.
Soften gelatin in lemon juice; add to liquid in skillet.
Heat, stirring constantly, until gelatin dissolves.
Pour gelatin mixture into a bowl; refrigerate until just beginning to thicken.
Pour half of the gelatin mixture into a 13 x 9-inch baking dish.
Arrange salmon steaks in the dish.
Spoon remaining gelatin mixture over fish.
Chill until firm.
Cut around each salmon steak, leaving a border of gelatin.
Arrange salmon on a lettuce-lined platter.
Garnish with cucumber slices, lemon slices, and olives.
Chef
