THE'aspic it is a transparent casket that welcomes meat, fish or vegetables in a soft and enveloping consistency, but also fruit, in a scenographic presentation that first satisfies the eye and then the taste. Present on the tables from the end of the 1800s, the aspic had its most successful period in the 80s: there was no banquet or festive occasion without a sweet or savory version of this preparation being offered. And because fashions pass and return, too the aspic is back in vogue as a vintage dish, but in new versions.
All the ingredients are good!
The beauty of preparing an aspic is that every ingredient (or almost!) Can come to mind is perfect to be enclosed in the jelly. Think of a fillet of fish, to an egg or a meat: you can choose each of these foods for your aspic! Furthermore, preparing an aspic allows us to don't waste food: leftovers of a boiled, baked fish or cooked vegetables can become the filling of this preparation.
Gelatine: simple or flavored
A fun aspect of preparing this dish is that gelatine can also be made in different ways. The isinglass sheets (with which gelatine is prepared) should usually be soaked in cold water and in this case you will have a neutral gelatin. If instead you want to give it a twist of flavor, you can soak it in beer, sweet white wine, like Moscato, or dry red, like a Barolo, or even in a broth where you put the spices and herbs you prefer. This way your dish will have a very special aroma.
Shrimp aspic recipe
Here is an idea to compose a fish aspic.
Ingredients: 500 g prawns, 1 tablespoon vinegar, 15 sheets of gelatin, 3 eggs, 1 lemon, 1 l water, 2 carrots, 200 g pitted green olives, 12 pickled gherkins, pickled peppers, salt, pepper.
Method: shell the prawns, wash them, put them to boil in a saucepan with water acidulated with lemon juice and 1 tablespoon of vinegar. Let them cook for a few minutes and then drain them. Boil the eggs, shell them and slice them. Boil the carrots too. Soak the gelatin in a liter of cold water. Then boil the water and melt the squeezed isinglass. Cut the carrots and gherkins into slices, slice the olives and peppers and keep everything aside. Choose whether to use a single container or the single-portion ones and start placing a little jelly on the bottom. Allow to cool for a few minutes in the fridge then place on top of the carrots, peppers, olives and gherkins, slices of eggs and finally prawns. Add another layer of gelatin and refrigerate to make everything thicken. Finish the composition with the prawns covered with gelatine and let it thicken in the fridge for at least two hours.
Browse the gallery for some more advice for a perfect result and other ideas to compose the aspic
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