• 1 kg fish pieces,
• 2 l water,
• 1 bunch of finely chopped soup greens (a leek, piece of root celery, bunch of parsley),
• 1 large carrot (cut into slices),
• 1 onion,
• 1 bay leaf,
• 4 allspice seeds,
• 1 tsp salt,
• 3 tbsp vinegar

...in a large pan and bring to the boil. Simmer until the liquid has been reduced to about 3/4 l.

Cut 2 halibut steaks 
...into small pieces and allow to simmer gently in the broth for ca. 8 minutes until cooked; season the broth well.

Allow 1 pack (40 g) of powdered gelatine
...to swell in cold water for ca. 5 minutes.

Beat 2 egg whites
...with a hand mixer until stiff. Bring the fish broth to the boil, mix in the gelatine and the egg whites. When the broth begins to foam, remove the pan from the heat and pour the broth through a gauze cloth. Place the sliced carrot and fish pieces to one side.

Place 1 tbsp of the aspic liquid in a small dish, allow to settle in the refrigerator, place slices of carrot and pieces of fish on top, cover with the aspic liquid and allow to settle again. Place the remaining fish on top, pour over aspic liquid and allow to settle.

Before serving dip the dish briefly in hot water, loosen the aspic at the edges using a knife and turn out  onto a plate.

The preparation time is 145 minutes.

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