← All recipes

🍽️ Smoked Eel Aspic

138 kcal · 30 min · 4 servings

Ingredients

• 700 g Smoked Eel
• 250 g Cucumber
• 1 Lemon
• 200 g Cherry Tomatoes
• 2 Sprigs Dill
• 2 Sprigs Parsley
• 400 ml Fish Stock
• 6 Sheets White Gelatin
• 40 ml Noilly Prat
• Salt
• Pepper

Instructions

1. 1. Remove the skin and all bones from the smoked eel.
2. 2. Cut the eel meat into pieces about 3 cm in size.
3. 3. Thoroughly wash the salad cucumber.
4. 4. Slice the cucumber into rounds about 3 mm thick.
5. 5. Quarter the cucumber slices.
6. 6. Filet the lemon to remove the skin and membranes from the fruit flesh.
7. 7. Quarter the lemon fillets.
8. 8. Wash the tomatoes.
9. 9. Halve the tomatoes.
10. 10. Soak the gelatin in cold water.
11. 11. Squeeze the soaked gelatin well.
12. 12. Melt the gelatin in a water bath.
13. 13. Stir the melted gelatin into 4 tablespoons of fish stock.
14. 14. Stir the remaining fish stock into the mixture.
15. 15. Season the stock with vermouth.
16. 16. Season the stock with salt and pepper.
17. 17. Rinse the terrine mold with cold water.
18. 18. Pour a layer of fish stock about 0.5 cm high into the mold.
19. 19. Let the stock set in the freezer compartment.
20. 20. Place some dill tips and parsley leaves on the set layer.
21. 21. Drizzle the herbs with a little fish stock.
22. 22. Let the herbs set again.
23. 23. Add one-third of the eel pieces, cucumber slices, lemon wedges, tomatoes, and herb leaves to the mold.
24. 24. Pour some fish stock over the ingredients.
25. 25. Let the layer cool down.
26. 26. Layer the remaining ingredients into the mold.
27. 27. Cover the ingredients with fish stock.
28. 28. Let the aspic set in the refrigerator.
29. 29. Dip the mold briefly in hot water before inverting it.
30. 30. Invert the aspic onto a plate.
31. 31. Slice the aspic.

Nutrition per serving

• kcal: 138
• Protein: 23 g · Fett/Fat: 3 g · Carbs: 2 g