07 Aug Norwegian Aspic: Crayfish & Asparagus Kabaret
Kabret is basically seafood and vegetables in savory gelatin. Sounds delicious, right? Trust me on this one. This aspic made with beef or vegetable stock was the star of every party during my childhood.
How best to describe a Kabaret? It’s basically seafood and vegetables in savory gelatin. Sounds delicious, right? Trust me on this one. This aspic made with beef or vegetable stock was the star of every party during
my childhood. And though it became one of those foods we laughed at for years, my mother and mormor would make one for every gathering—and it always took center stage. Birthdays, weddings, or funerals, the Kabaret was always there. Served with mayonnaise (like everything in the ’70s), you simply spoon it into it and eat.
Who is laughing at the Kabaret now? Not me.
You will need:
7 gelatin sheets
4 cups beef or vegetable stock(I prefer beef stock for its rich flavor.)
1 bunch mini asparagus
3/4 cup fresh peas
4 hard boiled eggs, peeled
6 ounces crayfish tails(You can also use shrimp
- Start with the aspic. In a medium bowl, soak the gelatin in cold water until soft.
- In a stock pot, bring the stock to a boil.
- Drain the gelatin and add to the boiling stock. Whisk until the gelatin has dissolved, and remove from heat.
- Bring a pot of water to a boil and blanch the asparagus and peas for 30 seconds.
- Plunge immediately into a large bowl of ice water to stop cooking.
- Once the stock is room temperature, pour a little in the bottom of a loaf tin, and place in the fridge.
- When that has hardened, fill the mold with asparagus, peas, eggs, and crayfish.
- Pour the stock over the filling, and let set in the fridge for at least 6 hours or overnight.
- To get the Kabaret out of the mold, simply place the mold in hot water for a few seconds, and turn onto a serving dish.
- Serve with mayonnaise and lemon wedges.