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Fish In Aspic

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      Title: FISH IN ASPIC
 Categories: Fish, Germany, German
      Yield: 1 Servings
 
      2 lb Fish (eel, carp, salmon,
           -trout)
           Lemon juice
           Fish Stock, or Vegetable
           -Broth
      2 tb Vinegar
      1 ea Envelope unflavored gelatin
           -softened in 1/4 cup cold
           -water
           Or white wine
      2 c  Fish stock
 
  If small, the fish may be served whole; otherwise cut into steaks,
  filets or other such portion-size pieces. A whole fish may be molded
  with or without its skin but usually with its head. Clean and wash
  fish and sprinkle inside and out with lemon juice. Let stand 20
  minutes, then pat dry. Poach fish in fish or vegetable stock to
  cover, flavoring stock with vinegar.  When fish is done, remove
  carefully from stock, drain and lay in large shallow but rimmed dish,
  such as pie pan, or individual dishes. Let cool thoroughly.  When
  gelatin has softened, add it to the 2 cups hot stock in which fish
  was poached. Stir until gelatin is completely dissolved. Cool until
  slightly thickened but not set. Pour over cool fish to cover. Chill
  until completely set, 1 to 2 hours FISH IN ASPIC
 
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