Fish Aspic

1. 1

   In a kettle, combine the fish trimmings and bones, wine, lemon juice, onions, and herbs.

2. 2

   Bring mixture to a boil, stirring frequently to prevent scorching, and boil it until liquid is reduced by half.

3. 3

   Add 8 cups water and salt and pepper to taste.

4. 4

   Bring to a boil, and skim it.

5. 5

   Simmer for 20 minutes, strain it into a large saucepan, and let it cool.

6. 6

   Skim again.

7. 7

   Sprinkle gelatin over the stock and add the egg whites, beaten to stiff peaks, and the shells, crushed.

8. 8

   (Do not stir in.)

9. 9

   Bring stock slowly to a boil over moderate heat, whisking constantly.

10. 10

    Remove pan from heat and let stand for 30 minutes.

11. 11

    Strain the aspic through a fine sieve lined with a dampened kitchen towel.

12. 12

    Let it cool.

13. 13

    To apply to a dish, cool only until just thickened and paint or spoon onto the fish or other dish.

14. 14

    To solidify, chill in refrigerator.

* Per serving · 4 servings · Values may vary.