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🍽️ Colorful Seafood Aspic

183 kcal · 30 min · 4 servings

Ingredients

• 100 g Carrots (cut into very small cubes)
• 1 Spring onion (cut into fine rings)
• 1 small yellow bell pepper (cut into very small cubes)
• 1 bunch Dill (coarsely chopped)
• 1 tsp granulated vegetable broth
• 1 pinch Saffron
• Salt
• white pepper
• 125 ml Fish stock
• 150 g Shrimp (kitchen-ready, peeled, deveined)
• 300 g Pollack fillet
• 3 tbsp Lemon juice
• 1 tsp Agar-agar
• 4 tbsp Sweet chili sauce (Asian market)
• 2 tbsp Fish stock
• 1 small Tomato
• 1 tbsp Lemon juice
• 1 tsp Honey

Instructions

1. 1. Place the diced carrots and peppers into a pot.
2. 2. Pour in 250 milliliters of water.
3. 3. Add one serving of granulated vegetable broth.
4. 4. Sprinkle in some saffron and pepper.
5. 5. Bring the mixture to a boil.
6. 6. Let it simmer gently for three minutes.
7. 7. Rinse the fish fillet under running water.
8. 8. Drizzle one tablespoon of lemon juice over the fish.
9. 9. Cut the fish into small cubes.
10. 10. Remove the vegetable cubes from the broth after three minutes.
11. 11. Place the fish cubes and prawns on top of the vegetables.
12. 12. Cover the pot with a lid.
13. 13. Let the ingredients cook for six minutes over low heat.
14. 14. Lift the fish and vegetable mixture out of the broth using a slotted spoon.
15. 15. Mix the lifted ingredients with fresh dill.
16. 16. Transfer the mixture into a terrine mold.
17. 17. Reduce the broth in the pot to a concentrated stock.
18. 18. Pour the remaining lemon juice into the broth.
19. 19. Slowly sprinkle in the agar-agar while stirring constantly with a whisk.
20. 20. Heat the broth for ten minutes.
21. 21. Avoid boiling vigorously to prevent the agar-agar from losing its setting power.
22. 22. Pour the broth evenly over the ingredients in the mold.
23. 23. Wait until the mixture starts to set slightly.
24. 24. Gently stir the ingredients with a fork.
25. 25. Distribute the ingredients evenly in the mold.
26. 26. Let the aspic cool down completely.
27. 27. Turn the terrine out onto a serving plate.
28. 28. Slice the aspic into even slices.
29. 29. Blanch the tomatoes in boiling water for a few seconds.
30. 30. Shock the tomatoes immediately in cold water.
31. 31. Peel the skin off the tomatoes.
32. 32. Quarter the tomatoes and remove the core.
33. 33. Dice the flesh into small cubes.
34. 34. Place the tomato cubes with the remaining sauce ingredients into a small pot.
35. 35. Heat the sauce gently.
36. 36. Season the sauce to taste.
37. 37. Let the sauce cool down a bit.
38. 38. Place one slice of aspic on each plate.
39. 39. Pour the sauce over the aspic.
40. 40. Garnish the dish with fresh dill.
41. 41. Serve the aspic immediately.

Nutrition per serving

• kcal: 183
• Protein: 26 g · Fett/Fat: 3 g · Carbs: 10 g