Recipe(tried): Cold Glazed Salmon with Aspic (Gourmet magazine, 1960's)

COLD GLAZED SALMON

3/4 cup dry white wine
8 basil leaves
3 sprigs tarragon (plus more for garnish)
3 shallots, minced
2 sprigs rosemary
2 lemon slices
3 celery leaves
7 lb whole salmon, cleaned, rinsed, patted dry
FOR DECORATING:
8 cups Fish Aspic (recipe follows)
1 turnip
1 hard cooked egg yolk
1 teaspoon unsalted butter

In a small saucepan, combine the wine, basil, 3 tarragon sprigs, shallots, rosemary, lemon, and celery. Simmer the mixture for 20 minutes or until the liquid is reduced to about 3 tablespoons.

Lay the salmon on a piece of heavy foil, twice as long as the fish. Pick up edges of foil and pour the wine mixture over the fish. Season with salt and fold the foil to enclose it, crimping the edges tightly to secure them. Put the salmon on a large baking sheet or roasting pan.

Bake the fish in the middle of a preheated 375 degree F oven for 50-60 minutes or until the fish just flakes.

Transfer the package to a work surface, open foil carefully, and remove the skin from the top of the salmon below the head to the bottom of the salmon at the tail. Scrape away any brown flesh, leaving head and tail intact. Drain liquid from the foil, and using the foil as a guide, invert the fish onto a platter. Remove foil and skin and prepare the other side of the salmon in the same manner.

Chill the fish, covered, overnight.

THE NEXT DAY:
Peel turnip and cut into thin slices. Trim each slice to resemble a flower or cut with a flower cutter. Place in a bowl of ice water to hold until ready for use.

Mash the egg yolk with the 1 teaspoon butter and reserve at room temperature.

Spoon a thin coat of cool but liquid Fish Aspic over the salmon and arrange the additional tarragon sprigs and turnip flowers decoratively on the fish. Spoon a thin coat of liquid aspic over the whole.

Transfer the yolk mixture to a pastry bag fitted with a decorative tip. Pipe the mixture into the centers of the flowers.

Chill the salmon for at least 2 hours or up to 6 hours.

TO SERVE:
Serve surrounded with the chilled aspic, chopped.

FISH ASPIC
Makes about 8 cups

2 pounds white fish trimmings and bones
1 cup dry white wine
2 tablespoons lemon juice
2 onions, sliced
4 stalks parsley
4 sprigs tarragon
1 bay leaf
8 cups water
Salt and pepper, to taste
3 large egg whites and shells
6 envelopes unflavored gelatin

In a kettle, combine the fish trimmings and bones, wine, lemon juice, onions, and herbs. Bring mixture to a boil, stirring frequently to prevent scorching, and boil it until liquid is reduced by half.

Add 8 cups water and salt and pepper to taste. Bring to a boil, and skim it. Simmer for 20 minutes, strain it into a large saucepan, and let it cool. Skim again.

Sprinkle (dry) gelatin over the stock and add the egg whites, beaten to stiff peaks, and the shells, crushed. (Do not stir in.) Bring stock slowly to a boil over moderate heat, whisking constantly. Remove pan from heat and let stand for 30 minutes.

Strain the aspic through a fine sieve lined with a dampened kitchen towel. Let it cool.

To apply to a dish, cool only until just thickened and paint or spoon onto the fish or other dish. To solidify, chill in refrigerator.

Makes 6 servings
Source: Gourmet magazine, 1964