Fine potted fish in aspic with sauerkraut

Preparation time(without cooling time):

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Ingredients for 4 people:

  • 1 small carrot
  • 400 ml fish bouillon (ready made)
  • 150 g leek
  • 100 g each of salmon, zander, trout and sea bass fillets
  • Salt
  • 7 sheets white gelatine (alternatively 10.5 g powdered gelatine)
  • ½ bunch fresh dill
  • 100 ml white wine
  • Freshly ground white pepper


  • 2 floury potatoes
  • Salt
  • 2 sheets white gelatine (alternatively 3 g powdered gelatine)
  • 100 g sauerkraut
  • 150 g crème fraîche
  • Freshly ground pepper

For the herb oil:

  • 1 bunch fresh parsley
  • 4 tablespoons olive oil
  • Sea salt, pepper


  1. Peel and dice the carrot. Heat the fish bouillon and cook the diced carrot in it for 6 minutes. Clean, rinse and finely chop the leek, add to the fish bouillon for the last minute.
  2. Rinse the fish fillets and cut into small pieces. Bring some lightly salted water to the boil. Add the pieces of fish. Remove the saucepan from the heat and allow the fish to simmer in the water for 3-4 minutes. Remove the pieces of fish from the water with a skimmer and drain well. Then distribute evenly between four moulds (approx. 200 ml capacity) that have previously been rinsed out with cold water.
  3. Soften the gelatine for 5 minutes in cold water (alternatively prepare powdered gelatine according to the instructions on the packet). Wash the dill under running water, shake dry and chop finely. Add the white wine to the fish bouillon and return to the heat. Squeeze the water out of the gelatine and dissolve in the fish bouillon. Season with salt and pepper, add the dill. Pour the fish bouillon carefully into the moulds. Allow to cool until the jelly has set.
  4. Peel, wash and cut up the potatoes. Boil for approx. 15-18 minutes in lightly salted water until cooked. Soften the gelatine for 5 minutes in cold water (alternatively prepare powdered gelatine according to the instructions on the packet). Squeeze the liquid out of the sauerkraut and chop finely. Drain the potatoes. Puree the potatoes and sauerkraut. Place the moist gelatine in a saucepan and dissolve over a moderate heat. Add the potato-sauerkraut puree and stir in quickly. Fold in the crème fraîche. Season with salt and pepper. Carefully spread the mixture over the jelly. Refrigerate for 1-2 hours.
  5. Wash the parsley under running water, shake dry and chop. Puree with the olive oil and add sea salt and pepper to taste.
  6. Plunge the moulds in hot water for 10-15 minutes. Loosen carefully by running a knife round the edge and turn out the potted fish in aspic onto plates. Garnish with parsley. Drizzle the parsley olive oil around the outside. 

Nutritional values per person approx.:

  • Calories: 408
  • Joules: 1706
  • Protein: 24.1 g
  • Fat: 28.6 g
  • Carbohydrate: 11 g