← All recipes

🍽️ Lake Constance Fish and Crab Aspic

285 kcal · 30 min · 4 servings

Ingredients

• 6 sheets white gelatin
• 50 ml dry white wine
• 20 ml Noilly Prat
• fish stock (from the jar)
• 30 g carrots
• 20 g leek
• 20 g shallots
• 20 ml wine vinegar
• 1 sprig tarragon
• 100 g salmon trout fillet
• 100 g zander fillet
• 100 g wels catfish fillet
• salt
• white pepper
• 150 g crab tails
• 1 small head frisée lettuce
• 1 small head oak leaf lettuce
• 1 bunch arugula
• 2 tbsp wine vinegar
• salt
• pepper from the mill
• 5 tbsp sunflower oil
• 1 small shallot
• 1 small bunch chives

Instructions

1. 1. Soak the gelatin in cold water.
2. 2. Put white wine and Noilly Prat (a flavored wine) in a pot and bring to a boil.
3. 3. Let the liquid simmer for two to three minutes so the alcohol evaporates.
4. 4. Remove the pot from the heat.
5. 5. Squeeze out the soaked gelatin and dissolve it in the warm liquid.
6. 6. Add fish stock and stir everything well.
7. 7. Pour the mixture through a fine sieve into a clean bowl.
8. 8. Wash the carrots and leek and clean them.
9. 9. Cut the carrots into fine cubes.
10. 10. Cut the leek into fine rings.
11. 11. Peel the shallots and dice them finely as well.
12. 12. Put the cut vegetables, 150 milliliters of water, vinegar, and tarragon in a small pot.
13. 13. Bring the mixture in the pot to a boil.
14. 14. Let the liquid evaporate completely over moderate heat.
15. 15. Check if the vegetables are completely soft.
16. 16. Remove the tarragon sprigs from the pot.
17. 17. Cut the fish fillets into cubes with a side length of about two centimeters.
18. 18. Bring salted water or fish stock to a boil.
19. 19. Cook the fish cubes in it for about two minutes.
20. 20. Let the fish cubes drain on a kitchen towel.
21. 21. Season the fish cubes gently with salt and pepper.
22. 22. Boil the crab tails.
23. 23. Remove the crab tails from their shells.
24. 24. Remove the veins from the crab tails.
25. 25. Place the fish fillets and crab tails covered in a cool place.
26. 26. Grease a terrine mold with a capacity of half a liter.
27. 27. Place the empty mold in the refrigerator.
28. 28. Stir the cooked vegetables into the prepared gelatin mixture.
29. 29. Season the mixture with salt and pepper to taste.
30. 30. Take the terrine mold out of the refrigerator.
31. 31. Line the mold with the fish fillets and crab tails.
32. 32. Fill gaps between the fish and crab pieces with the vegetable aspic.
33. 33. Let the aspic layers set briefly in between.
34. 34. Place the filled mold back in the refrigerator.
35. 35. Let the aspic set for about eight hours.
36. 36. Clean the salad and wash it.
37. 37. Spin the salad dry.
38. 38. Mix vinegar with salt and pepper.
39. 39. Stir the sunflower oil into the vinegar mixture.
40. 40. Peel the shallot and dice it finely.
41. 41. Rinse the chives and shake them dry.
42. 42. Cut the chives into small rings.
43. 43. Add the diced shallot and chive rings to the sauce.
44. 44. Take the heart leaves of the two salad varieties.
45. 45. Tear the leaves into bite-sized pieces.
46. 46. Toss the salad pieces in the vinaigrette.
47. 47. Unmold the aspic and slice it.
48. 48. Serve the aspic slices portioned with the salad.

Nutrition per serving

• kcal: 285
• Protein: 29 g · Fett/Fat: 14 g · Carbs: 4 g