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1
Wast the whole fish and fish heads in cold water.
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2
Run a knife over the fish, scraping from tail to head, to remove any leftover scales.
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3
Rinse the gut cavity.
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4
Cut off the head at the gills, rinse again and cut into equal pieces.
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5
Rub inside and out with salt and set aside.
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6
Remove the gills from the heads.
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7
Combine the fish heads, tail, fins and all ingredients in a 4 quart pot, then cover with 6 cups of cold water.
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8
Bring to a boil, skimming off the foam, then reduce to a gentle simmer.
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9
Cook for 20 minutes or until the heads are cooked through.
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10
Using a small sieve, lined with a wet towel or cheesecloth, pour the liquid into a 2 quart jar.
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11
When most is poured off, press lightly on the remains and pour off the rest.
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12
Place the sections of fish in about 2 cups of stock.
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13
Bring to a gentle boil and simmer for about 10 minutes or until the fish turns white.
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14
Do NOT overcook or the pieces will fall apart.
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15
With a slotted spoon, remove the fish pieces and place on a platter to cool.
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16
When cool enough to handle, remove the skin and bones trying to keep the pieces large and not ragged.
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17
Cover and cool.
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18
Strain the cooking liquid again and add to the rest of the stock.
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19
For a more intense flavor, stock may be reheated and reduced by a third.
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20
Dissolve the gelatin in 1 cup of fish tock and add.
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21
Taste and add salt if needed.
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22
Cool.
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23
Pour in enough stock to cover the bottom of a 6 cup fish mold or glass pan by 1/2 inch.
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24
Reftigerate until set.
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25
Remove the peel from thecooked carrots and slice them into thin rounds.
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26
Arrange the carrot rounds in an attractive pattern on the aspic, add a little more cooled stock, and cool until set.
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27
Evenly spread the fish pieces over the aspic, covering with more stock, cooling until set.
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28
Continue to add stock until the fish is completely covered.
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29
Refrigerate overnight.
