🍽️ Monkfish Aspic with Lime Dressing

Name: Monkfish Aspic with Lime Dressing
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g monkfish fillet; 300 ml fish stock (from the jar); 4 tbsp sherry; 4 tbsp white wine vinegar; 2 limes (untreated); 5 leaves white gelatin; salt; pepper (from the mill); 2 mushrooms; 150 g crème fraîche; 1 pinch sugar; 4 slices toast bread; lettuce leaves (for garnish)

258 kcal · 30 min · 4 servings

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Ingredients

200 g monkfish fillet
300 ml fish stock (from the jar)
4 tbsp sherry
4 tbsp white wine vinegar
2 limes (untreated)
5 leaves white gelatin
salt
pepper (from the mill)
2 mushrooms
150 g crème fraîche
1 pinch sugar
4 slices toast bread
lettuce leaves (for garnish)

Instructions

1. Cut the monkfish fillet into eight equal pieces.
2. Bring fish stock, vinegar, and three tablespoons of sherry to a boil in a pot.
3. Remove the pot from the heat and place the fish pieces inside.
4. Let the fish pieces steep in the hot stock for about four minutes.
5. Remove the fish pieces and let them drain.
6. Strain the stock through a fine sieve to clarify it.
7. Soak the gelatin in cold water.
8. Squeeze the soaked gelatin well.
9. Dissolve the gelatin in the warm, strained stock.
10. Season the liquid with salt and pepper.
11. Clean the mushrooms and slice them thinly.
12. Peel a lime using a vegetable peeler.
13. Cut narrow strips from the lime peel.
14. Prepare four small glasses.
15. Place two or three mushroom slices into each glass.
16. Pour stock into the glasses to a height of about one centimeter.
17. Place the glasses in the refrigerator until the stock has set.
18. Add the fish pieces, lime strips, and remaining mushrooms to the glasses.
19. Fill the glasses with the remaining stock.
20. Place the covered glasses in the refrigerator for at least four hours.
21. Peel the limes shortly before serving using a sharp knife.
22. Remove all the white pith completely.
23. Cut the limes into nice segments along the membranes.
24. Collect the lime juice.
25. Whisk four tablespoons of lime juice with the remaining sherry.
26. Stir the crème fraîche into the mixture.
27. Season the dressing with salt, sugar, and pepper.
28. Toast the bread.
29. Cut out eight stars from the toast bread.
30. Wash the salad.
31. Spin the salad dry.
32. Dip the glasses briefly in hot water.
33. Unmold the aspic onto the four bread stars.
34. Serve the aspic with the salad, dressing, lime wedges, and remaining bread stars.

Nutrition per serving

kcal: 258
Protein: 17 g · Fett/Fat: 12 g · Carbs: 14 g