Fish in Aspic

Flora S.


  • 1 large Firm Fleshed Fish White
  • 1 canadian sole fish
  • 2 lbs Flounder
  • 3 Fish Heads & Trimmings
  • 2 large Onions
  • 2 large Carrots
  • 4 Black Peppercorns To Taste
  • 1 large Bay Leaf
  • 2 tablespoon Sugar
  • 2 teaspoon Salt
  • 1 pk Plain Gelatin


  • Wash the whole fish and fish heads in cold water. Run a knife over the fish, scraping from tail to head, to remove any leftover scales.
  • Rinse the gut cavity. Cut off the head at the gills, rinse again & cut into equal pieces. Rub inside and out with salt and set aside. Remove the gills from the heads. Combine the fish heads, tail, fins and all ingredients in a 4 quart pot, then cover with 6 cups of cold water.
  • Bring to a boil, skimming off the foam, then reduce to a gentle simmer. Cook for 20 mins or until the heads are cooked through.
  • Using a small sieve, lined with a wet towel or cheesecloth, pour the liquid into a 2 quart jar. When most is poured off, press lightly on the remains & pour off the rest.
  • Place the sections of fish in about 2 cups of stock. Bring to a gentle boil & simmer for about 10 minutes or until the fish turns white.
  • Do NOT overcook or the pieces will fall apart. Use a slotted spoon to remove fish pieces & place on a platter to cool.
  • When cooled, remove the skin & bones trying to keep the pieces large & not ragged. Cover & cool. Strain the cooking liquid again & add to the rest of the stock. A more intense flavor, stock may be reheated & reduced by a 1/3.
  • Dissolve the gelatin in 1 cup of fish tock & add. Taste then add salt if needed. Cool & pour in enough stock to cover the bottom of a 6 cup fish mold or glass pan by 1/2"".
  • Refrigerate until set. Remove the peel from the cooked carrots & slice them into thin rounds. Arrange the carrot rounds in an attractive pattern on the aspic, add a little more cooled stock, and cool until set.
  • Evenly spread the fish pieces over the aspic, covering with more stock, cooling until set.
  • Continue to add stock until the fish is completely covered. Refrigerate overnight.
  • Serve: Run a sharp knife around the edge of the mold. Place a platter on top of the mold and invert. Using a hot damp cloth helps release it from the mold. Garnish with parsley sprigs & lemon slices just before serving.

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Sunday 1pm - 5pm