Cold Lobster with Fish Slices

Name: Cold Lobster with Fish Slices
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Hungarian
Ingredients: 2 lobsters (or spiny lobsters), about 500-600 g each; mixed vegetables for the cooking water (carrot, celery, onion); salt; 1 kg catfish, cleaned (boned and skinned); for the poaching liquid: water, 2-3 tbsp vinegar, vegetables, bay leaf, pepper; 4 dl prepared aspic (see the Aspic (Clear Bone Stock) recipe, or substitute 1-2 packets of gelatin dissolved in strong broth); 1 bunch fresh tarragon, finely chopped; 2-3 dl good-quality (store-bought) mayonnaise; remoulade sauce or mayonnaise, for serving

Time: 1 hr 30 min (plus chilling)6 servingsapprox. 740 kcal / serving (estimated)approx. 76 g protein / serving

Cold Lobster with Fish Slices (illustration)

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Ingredients

2 lobsters (or spiny lobsters), about 500-600 g each
mixed vegetables for the cooking water (carrot, celery, onion)
salt
1 kg catfish, cleaned (boned and skinned)
for the poaching liquid: water, 2-3 tbsp vinegar, vegetables, bay leaf, pepper
4 dl prepared aspic (see the Aspic (Clear Bone Stock) recipe, or substitute 1-2 packets of gelatin dissolved in strong broth)
1 bunch fresh tarragon, finely chopped
2-3 dl good-quality (store-bought) mayonnaise
remoulade sauce or mayonnaise, for serving

Method

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Cook the lobsters (or spiny lobsters) in salted vegetable water for about 20 minutes, then let them cool in the cooking liquid.
Meanwhile, tie the catfish into a neat cylindrical roll with kitchen string, and salt it.
Poach gently in a tangy, vegetable poaching liquid (water, vinegar, vegetables, bay leaf, pepper) for about 25-30 minutes, then let it cool in the liquid.
Slice the cooled catfish roll into equal pieces.
Stir the finely chopped tarragon into the melted, lukewarm aspic.
Coat each fish slice with the aspic so it's covered by an even layer at least 2 mm thick; repeat as needed, chilling in between to set.
Carefully extract the meat from the lobster tails from underneath, so the top of the shell stays whole.
Chop the extracted meat finely, mix it with the mayonnaise, and stuff it back into the empty shells.
Slice the stuffed tail shells, and arrange on a platter.
Arrange the aspic-coated fish slices around them, garnishing to taste.
Serve cold with remoulade sauce or mayonnaise.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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