Cold Salmon in Aspic with Andalusian Sauce
This elegant dish features a poached whole salmon, coated in a glossy layer of aspic, and served with a tangy Andalusian sauce made from mayonnaise, tomato, and bell pepper.
Nutrition Facts
Per Serving: Calories: 420 kcal, Fat: 30 g, Sodium: 600 mg, Carbohydrate: 5 g, Protein: 35 g
Descriptions
Cold salmon in aspic is a sophisticated French recipe perfect for special occasions. The dish involves gently poaching a whole salmon, cooling it in a court-bouillon, and coating it with a shiny layer of fish jelly.
The salmon is beautifully decorated and served with a delicious Andalusian sauce, a mix of mayonnaise with a fondue of tomatoes and diced bell peppers.
It can be accompanied by garnishes like hard-boiled eggs, small stuffed tomatoes, or cucumber cups filled with cocktail sauce.
Directions
1- Prepare the Workstation (5 min)
Set up all ingredients and tools for preparation, cooking, and dressing.
2- Make the Court-Bouillon (20 min)
- Combine water, carrots, onions, and a bouquet garni.
- Avoid adding vinegar to prevent discoloration.
- Cool the broth quickly.
3- Prepare the Salmon (15 min)
Clean and dress the whole salmon.
4- Poach the Salmon (20 min)
- Place the salmon belly-side down on a poacher rack.
- Cover it with the cold court-bouillon.
- Heat to 95-98°F (35-37°C), poaching for 18-20 minutes without boiling. Let the salmon cool in the broth.
5- Prepare the Fish Aspic (30 min)
Make a fish stock using gelatinous fish like turbot, add aromatics but avoid sweating them.
Season with salt and pepper.
Add gelatin to the stock and let it cool.
6- Clarify the Stock (10 min)
- Combine chopped whiting fillets, egg whites, shallots, leeks, and mushrooms.
- Slowly heat the mixture with cold stock, stirring until proteins coagulate.
- Let simmer gently for 30 minutes. Strain and cool.
7- Glaze the Salmon with Aspic (10 min)
- Peel the skin off the cooled salmon, removing dark fatty spots.
- Place it on a rack and coat with a thin layer of nearly set aspic.
- Chill for 20 minutes and coat a second time.
8- Decorate the Salmon (20 min)
Garnish with tomato wedges, leek greens, blanched tarragon, and other elements. Secure with aspic and glaze again.
9- Make the Andalusian Sauce (20 min)
- Cook down tomato fondue and blend. Roast and dice bell peppers.
- Mix the tomato fondue and peppers into mayonnaise, and adjust seasoning.
10- Plate the Salmon (10 min)
Serve the salmon on a platter with aspic details or on a bed of lettuce with lemon slices or cucumber.
Note's
- Use very fresh fish for the best flavor.
- Prepare the aspic in advance and keep it chilled but fluid for an even glaze.
- For a bolder presentation, consider adding thin truffle slices as part of the decoration.
Ingredients
- Whole salmon (about 4.4 lbs)
- Carrots: 0.88 lbs
- Onions: 0.88 lbs
- Bouquet garni: 1 piece
- Salt: to taste
- Black peppercorns: 0.02 lbs
- Fish stock: 1.6 quarts
- Gelatin sheets: as needed
- Shallots: 0.11 lbs
- Leeks: 0.11 lbs
- Mushroom trimmings: 0.11 lbs
- Whiting fillets: 0.44 lbs
- Egg whites: 2
- Tomatoes (for garnish): 0.22 lbs
- Leek greens, chervil, tarragon (for garnish): as needed
- Truffles (optional): as needed
- Hard-boiled eggs: as needed
- Mayonnaise: 0.33 quarts
- Tomato fondue: 0.22 lbs
- Bell peppers: 0.44 lbs
