Ingredients
6 trout
1 salted water
4 cup quick fish aspic
1 green onion stems and
1 hard-cooked egg whites
1 (sliced thin) for decorating
Directions
Cook the trout in simmering salted water for 4 to 6 minutes, or
until the fish flakes easily when tested with a fork. Place on a wire
rack. Make two diagonal incisions on one side of the fish a few
inches apaprt. Pry under the skin and peel it off, leaving the head
and tail intact. Chill the fish.
Spoon chilled but still-liquid aspic over fish.
Make a flower design on the skinned portion of fish as follows: Use
trimmed green parts of onions as stems. Cut the egg white slices with
a paring knife to simulate flower petals. Dip the decorations with
still- liquid aspic and arrange on the fish. Chill.
Cover with layers of aspic as desired, chilling after each layer is
applied. To serve, garnish the fish platter with chopped aspic and
serve with mayonnaise.
Servings: 6 servings
Cold Trout In Aspic Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
It is quite feasible to track the history of written cooking instructions far back into history, in fact as far as the ancient Egyptians, and maybe further still. In practice though, these, ancient cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to food historians are some stone tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a roman called Apicius wrote a number of documents showing how to cook the recipes prepared by wealthy roman citizens. In his works, he tells us how the roman meals were split into hors d`oeuvre, main meal and afters, a style of dining still practiced today. He also informs us how the ancient cooks were skilled in the use of a wide range of aromatic flavours, including a few that will be familiar to modern chefs such as bay, rue and dill. Moving on, we find a couple of books which date from the 14th Century : a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these have no connection with the spicy food that is popular today, but rather descriptions of the types of meals eaten by the rich and wealthy people of the period. Later, in the 15th century, people returning from the crusades brought back many new spices and herbs from Arab cooking, including basil and rosemary. The introduction of these new culinary ideas prompted an explosion in cookery books, many of which still exist in academic collections. During the following few centuries, the powerful and rich houses strove to lay on the most exotic banquets, and as a consequence, the best cooks and their collection of recipes could command a high salary. However, it wasn`t until the 19th century the formal cooking and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to assembling, trying out, and publishing popular recipes of the day. By the advent of the 1900s, cook books were starting to become popular mostly due to more people being able to read, people having more spare time and having more money to spend. Like it or not, the introduction of TV gave us celebrity TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes just like those on our site. |
We hope you enjoy this Cold Trout In Aspic recipe.
