White Wine Fish Aspic

Course : Fish
Serves: 16
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1 pound fish heads and carcasse
4 cups water
1 cup dry white wine
1 cup onion
1 tablespoon fresh tarragon
2 pieces bay leaf
1 teaspoon dried thyme
1/2 teaspoon salt
6 pieces peppercorns
2 package unflavored gelatin
1/4 cup water
3 large egg white
3 tablespoons distilled white vinegar

Preparation / Directions:

combine fish parts and water in a saucepot, over a moderate flame add wine, onions, tarragon, bay, thyme, salt, and peppercorns bring to a boil and simmer for 2 minutes reduce heat to low and simmer for 30 minutes sprinkle gelatin over cold water set aside and allow to soften for 10 minutes combine egg whites and vinegar-beat until stiff add egg mixture and gelatin mixture to the fish stock bring just to a boil and simmer until clear strain through a cheesecloth-lined chinois use as desired


Nutritional Information:

58 Calories (kcal); trace Total Fat; (0% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 107mg Sodium

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