Eel in Aspic

A delicious strawberry recipe!

Eel in aspic is particularly suitable for dinner.

Gut and clean the eel. Do not peel. Cut into even pieces. Season lightly with salt. Bring water and vinegar to a boil. Season with pepper, bay leaf spice and peppercorns. Cut cleaned carrot into slices with a craft knife. Pour in. Add the Madeira. Steep the eel pieces in it for 25 minutes. Take out the pieces. Cool down. In the meantime, spread carrot, egg, tomato and cucumber slices on a baking dish. Thicken the fish stock with gelatine. Pour a layer of it (the first layer) over the slices. Thicken slightly. Fill the baking dish with the eel pieces, garnish with the remaining vegetables and ice cream. Spread the remaining gelatine fish stock evenly over the top. Chill in the refrigerator. Turn out onto a platter to serve.

Serve with: Toast and butter or fried potatoes.

Preparation

half an hour

Preparation

40 min.

Menu Volume 1 Page 5

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