Poached Salmon In Aspic
Serves: 2
Fatima Kris
1 January 1970
Based on User reviews:
47
Spice
46
Sweetness
45
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tsp
Salt1 cup
Water (cold)1 cup
Lemon Juice (fresh)1 large
Onion (coarsely chopped)1 tsp
Whole Black Peppercorns1 cup
White Wine (dry)2 tbsps
Madeira (sercial)Directions:
1
Poach salmon: Wash salmon inside and out and sprinkle inside with salt
2
Unfold 1 piece of cheesecloth on top of the other to make a double layer, then wrap fish snugly in it and tie ends (close to fish) with kitchen string
3
Place on poacher rack in poacher, then straddle poacher across 2 burners on stovetop
4
Add 6 quarts cold water (it should cover fish by 1 inch), lemon juice, vegetables, herbs, and peppercorns
5
Bring to a boil, partially covered, over high heat (this will take about 25 minutes; fish will register 145°F on an instant-read thermometer inserted into thickest part of fish)
6
Transfer poacher to a metal rack and cool fish in broth, uncovered, 30 minutes
7
Then chill fish in poacher (do not pour off broth), uncovered, at least 8 hours
8
Wash salmon inside and out and sprinkle inside with salt
9
Unfold 1 piece of cheesecloth on top of the other to make a double layer, then wrap fish snugly in it and tie ends (close to fish) with kitchen string
10
Place on poacher rack in poacher, then straddle poacher across 2 burners on stovetop
11
Add 6 quarts cold water (it should cover fish by 1 inch), lemon juice, vegetables, herbs, and peppercorns
12
Bring to a boil, partially covered, over high heat (this will take about 25 minutes; fish will register 145°F on an instant-read thermometer inserted into thickest part of fish)
13
Transfer poacher to a metal rack and cool fish in broth, uncovered, 30 minutes
14
Then chill fish in poacher (do not pour off broth), uncovered, at least 8 hours
15
Reduce broth for aspic: Lift fish on poacher rack out of broth and drain well, then transfer from rack to a large shallow baking pan and chill
16
Pour broth through a sieve into a large bowl
17
Transfer 8 cups broth to a 4-quart heavy pot, reserving remainder for another use
18
Add white wine, Madeira, thyme sprig, and salt and boil until reduced to 5 cups, 30 to 40 minutes
19
Cool 20 minutes
20
Lift fish on poacher rack out of broth and drain well, then transfer from rack to a large shallow baking pan and chill
21
Pour broth through a sieve into a large bowl
22
Transfer 8 cups broth to a 4-quart heavy pot, reserving remainder for another use
23
Add white wine, Madeira, thyme sprig, and salt and boil until reduced to 5 cups, 30 to 40 minutes
24
Cool 20 minutes
25
Prepare salmon for glazing: Wash reserved leek leaves and chopped leeks in a bowl of cold water, then lift out and drain well
26
Cut leaves into decorative strips
27
Blanch strips in a saucepan of boiling water 1 minute, then transfer to a bowl of ice and cold water
28
Drain and pat dry
29
Remove strings from cheesecloth, then open cheesecloth but don't remove it
30
Remove fatty strip and small bones (they look like a comb) from spine of fish from head to tail
31
Trim off any fat from edges of belly
32
Carefully remove bony section under gills, then remove skin and dark flesh from visible side (top) of fish by gently scraping with a small sharp knife
33
Using the cheesecloth, roll fish over onto platter and remove bony section under gills, then remove skin and dark flesh from other side of fish
34
Wipe platter clean, then cover fish with dampened paper towels and chill until aspic is ready
35
Wash reserved leek leaves and chopped leeks in a bowl of cold water, then lift out and drain well
36
Cut leaves into decorative strips
37
Blanch strips in a saucepan of boiling water 1 minute, then transfer to a bowl of ice and cold water
38
Drain and pat dry
39
Remove strings from cheesecloth, then open cheesecloth but don't remove it
40
Remove fatty strip and small bones (they look like a comb) from spine of fish from head to tail
41
Trim off any fat from edges of belly
42
Carefully remove bony section under gills, then remove skin and dark flesh from visible side (top) of fish by gently scraping with a small sharp knife
43
Using the cheesecloth, roll fish over onto platter and remove bony section under gills, then remove skin and dark flesh from other side of fish
44
Wipe platter clean, then cover fish with dampened paper towels and chill until aspic is ready
45
Clarify broth (using egg whites and shells) and make aspic: Whisk together reduced broth, chopped leek, carrot, celery, and egg whites and shells in a 4- to 6-quart heavy pot
46
Bring to a boil, whisking constantly, then reduce heat and cook at a bare simmer, undisturbed, over low heat 30 minutes
47
Ladle broth through sieve lined with a double thickness of dampened paper towels set over a 1-quart glass measure, then press firmly on solids
48
Soften gelatin in cold water in a 1-quart saucepan 1 minute
49
Add 3 cups broth and simmer, stirring, until gelatin is dissolved, about 2 minutes
50
Whisk together reduced broth, chopped leek, carrot, celery, and egg whites and shells in a 4- to 6-quart heavy pot
51
Bring to a boil, whisking constantly, then reduce heat and cook at a bare simmer, undisturbed, over low heat 30 minutes
52
Ladle broth through sieve lined with a double thickness of dampened paper towels set over a 1-quart glass measure, then press firmly on solids
53
Soften gelatin in cold water in a 1-quart saucepan 1 minute
54
Add 3 cups broth and simmer, stirring, until gelatin is dissolved, about 2 minutes
55
Glaze salmon with aspic: Ladle 2/3 cup aspic into a metal bowl set in a larger bowl of ice and cold water
56
Let stand, stirring occasionally, just until aspic is the consistency of raw egg white
57
Remove bowl from ice water and spoon a thin layer of aspic over fish, then chill fish until aspic is set, about 10 minutes
58
Arrange leek garnish on fish and glaze fish with more aspic
59
Chill fish, uncovered, until ready to serve
60
Pour remaining aspic into a 13- by 9-inch baking dish and chill until firm, about 1 hour
61
Cut into 1/2-inch cubes, then arrange cubes around salmon
62
Ladle 2/3 cup aspic into a metal bowl set in a larger bowl of ice and cold water
63
Let stand, stirring occasionally, just until aspic is the consistency of raw egg white
64
Remove bowl from ice water and spoon a thin layer of aspic over fish, then chill fish until aspic is set, about 10 minutes
65
Arrange leek garnish on fish and glaze fish with more aspic
66
Chill fish, uncovered, until ready to serve
67
Pour remaining aspic into a 13- by 9-inch baking dish and chill until firm, about 1 hour
68
Cut into 1/2-inch cubes, then arrange cubes around salmon