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🍽️ Carp and Beetroot Aspic with Horseradish Cream

1085 kcal · 30 min · 4 servings

Ingredients

• 250 g smoked carp fillet (skinless)
• 8 sheets white gelatin
• 150 g beetroot (cooked)
• 350 ml fish stock (jar)
• 150 ml beetroot juice
• 2 tbsp lemon juice
• 100 ml whipping cream (min. 30% fat content)
• 50 g sour cream
• 3 tbsp freshly grated horseradish
• salt

Instructions

1. 1. Shred the carp fillets into small pieces using your hands.
2. 2. Place 2 sheets of gelatin in a bowl of cold water for 10 minutes to soften.
3. 3. Squeeze the soaked gelatin well and dissolve it in 3 tablespoons of water.
4. 4. Slice the peeled beetroot into thin rounds.
5. 5. Mix the fish stock with the beetroot juice and the lemon juice.
6. 6. Heat one-third of this liquid mixture in a saucepan.
7. 7. Season the warm liquid with salt and stir in the dissolved gelatin.
8. 8. Remove the pan from the heat so the mixture stops boiling.
9. 9. Rinse the pâté mold with cold water and pour the warm stock mixture into it.
10. 10. Place the mold in the refrigerator for 30 minutes until the stock sets.
11. 11. After 30 minutes, place another 2 sheets of gelatin in cold water for 10 minutes.
12. 12. Whip the cream until it forms stiff peaks.
13. 13. Squeeze the second portion of gelatin and stir it into 2 tablespoons of the whipped cream.
14. 14. Gently fold the gelatin-cream mixture into the rest of the whipped cream.
15. 15. Fold in the sour cream and the grated horseradish into the cream.
16. 16. Season the cream with a little salt.
17. 17. Take the pâté out of the refrigerator and spread the horseradish cream evenly on top.
18. 18. Place the mold back in the refrigerator for another 30 minutes.
19. 19. Heat the remaining fish stock together with the beetroot slices.
20. 20. Place the remaining 4 sheets of gelatin in cold water for 10 minutes.
21. 21. Squeeze the gelatin and stir it into the hot stock liquid until dissolved.
22. 22. Take the pâté out of the refrigerator again.
23. 23. Place the beetroot slices on top of the cream layer.
24. 24. Pour half of the warm stock liquid over the beetroot.
25. 25. Distribute the shredded carp pieces evenly on top.
26. 26. Season the fish with salt and pepper.
27. 27. Pour the remaining stock liquid over everything to encase it.
28. 28. Let the aspic set in the refrigerator for at least 2 hours.

Nutrition per serving

• kcal: 1085
• Protein: 89 g · Fett/Fat: 60 g · Carbs: 37 g