Aspic of Fish and Crayfish Tails
Ingredients
- 6 sheets clear Gelatin
- 50 milliliters dry White wine
- 20 milliliters Noilly Prat (dry vermouth)
- Fish stock (from a jar)
- 30 grams Carrots
- 20 grams Leek
- 20 grams Shallots
- 20 milliliters Wine vinegar
- 1 sprig Tarragon
- 100 grams Steelhead trout fillet
- 100 grams Perch fillet
- 100 grams Catfish fillet
- Salt
- white Pepper
- 150 grams Crayfish tails
- 1 small head Frisee lettuce
- 1 small head Oak leaf lettuce
- 1 bunch Arugula
- 2 tablespoons Wine vinegar
- Salt
- freshly ground pepper
- 5 tablespoons Sunflower oil
- 1 small Shallot
- 1 small bunch Chives
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