Whole glazed trout (Serves 4)
1 whole trout, weighing approx. 1.5 kg
Per liter water:
2 tbs. salt
1 bay leaf
1 slice of lemon
1 packet of powdered aspic
5 dl water or fish stock
Garnish: parsley, fresh dill and lemon slices
Choose a saucepan that will hold the fish bent into a semicircle.
Place the fish with the backbone uppermost in the saucepan, just cover with
water and add the flavorings. Bring to the boil and skim. The fish should only
simmer for about 8 minutes. Remove the saucepan from the heat and leave the
fish in the stock until it is cold, preferably until it is to be served. It
can be kept like this for up to a day in the refrigerator. A 1-1.5 kg trout
should simmer for 5 minutes. A 1.5-2.5 kg trout should simmer for 8 minutes.
A 2.5-3 kg trout should simmer for 10 minutes. Dissolve the aspic. Remove the
fish from the stock and cut along the back fins, around the tail and around
the head. Pull the skin carefully off the body, leaving it on the tail and head.
Remove the strip of fat along the back fins. Let the fish drain before placing
it on a serving dish. When the aspic begins to thicken, brush the whole fish
with aspic. Be sure to cover the whole fish, as this will prevent it from becoming
dry. Garnish with lemon slices, parsley and fresh dill. Recipe from the Norwegian
Seafood Export Council