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1/2 Recipe of pie crust OR 1/2 Recipe of biscuit dough
1 1/2 ts Gelatin
1 c Fish stock; clarified
Lemon juice, to taste
Dill; fresh, cut into 1 1/2" sections
Prepare a small batch of your favorite savory [non-sweet] pie crust or pastry and roll out until it is 1/8" thick. Cut out shapes and line "barquettes" [they look like little scows or flat bottomed boats] if you have them or clean sardine cans or small tart/muffin trays. Bake for about 10 minutes at 425 or until lightly browned. Cool.
In the meantime make an aspic glaze of gelatin and fish stock, flavored with lemon juice by soaking the gelatin in 1/3 cup of stock, dissolving it over hot water and adding the rest of the stock. Chill until it starts to thicken and set aside.
Assemble the boats by lining the cool pasties with mayonnaise, and then making a pattern with the dill or onions and the caviar. Coat with aspic glaze and refrigerate several hours for the aspic to finish setting.
[These boats are ideal for a number of other canape fillings as well.]