Fish Aspic

Servings: 8

Ingredients:

5-1/3 oz. sole fillet, chopped
1 egg white
3-1/2 oz. leek, julienne
2-2/3 qt. fish stock
18-1/3 oz. asparagus blanching liquid
9-1/2 oz. gelatin powder
7-1/3 oz. dry champagne

Instructions:

Place sole, egg white and leek julienne in bowl; combine. Cover; refrigerate for 2 hours. Place fish stock and blanching liquid in stock pot; add sole mixture. Heat to 180 degrees F, stirring constantly. Simmer for 1 hour. Strain through fine sieve; refrigerate until chilled. Bloom gelatin in chilled stock; heat to clear aspic. Finish with dry champagne for flavor.