Friday, July 10, 2009

we'll have to see about... ASPIC TROUT

having got quite obsessed with 70's recipes recently i've decided to try my luck with trout in aspic. however, the wholefood shop only had japanese 'agar flakes' which is a sea vegetable gelling agent. so i plumped for poaching my little fish in asian aromatics to give it the twist that i am already heading for.

2 L water
a handful of peppercorns
a bay leaf (from the garden)
3 finely chopped garlic cloves
2 whole star anise
a nub of garlic, peeled and sliced into shards
1 dried chilli

1 little trout
agar flakes
some chives
some parsley

fill a medium saucepan with the water, peppercorns, bay leaf, garlic, star anise, garlic and chilli. place this on a high flame and simmer for 20 minutes, to make a spicy stock. now turn the heat down to a simmer and curl in the trout. gently heat for 15 minutes, and then let it sit for 10 minutes. remove the trout, and remove all the flesh, paying particular attention to get out the bones. set this aside.

now reheat the stock that you've made and reduce. find a smaller saucepan and decant about 200ml of this stock, straining though a seive so that it is a clear liquid. add the agar flakes (according to the packet instructions as ratios may vary) and gently heat for 3-5 minutes or until the flakes have fully dissolved. finely chop the chives and parsely and add to the trout, decanting all of this into a small bowl. now pour over the solution, cool and place in the fridge to set.

i'm waiting for mine to set but will let you know how it goes! xxx

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