Farsized Salmon Trout in Aspic.

Ingredients for Farsized Salmon Trout in Aspic.

Instructions for Farsized Salmon Trout in Aspic.

To prepare the Farsized Salmon Trout in Aspic. recipe, please follow these instructions:

The salmon thread is emptied, the finds are cut and cut along the back. Carefully remove the backbone, which you must not throw away. The fish is then cooked in the Spice Soup and allowed to get cold in the soup. Cook the prawns and crabs as usual and cook the lobster trout in the same spice soup. Pill the shrimp and the crabs and set the tail to the side. Make a colored, spicy shellfish butter with the Krebs and Shrimps, Lobster and Butter. A small piece is set aside for the decoration of the dish, the rest is mixed with the shrimps, which can be poured into Puré or not, and with this dough's salmon trout. The soup from the trout is said and mixed with good fishegelé. Put your back in the bowl and cook the soup until there is only about one liter left. Ready it with an egg white and put it through a linen. In this way they get a good and beautiful Aspic gelé. Put the fish on a dish and pour it over with the melted Aspicella, which you make stiff. Then decorate the fish with crayfish tails, truffle slices and the rest of the butter. Salmon trout prepared in this way is a superb dish.