Fish Aspic#ratingval# from #reviews# reviewsPrintRecipe Type: SeafoodAuthor: Epicurus.com KitchensServes: 8Ingredients5 sole fillets, 1 to 3 ounces each, chopped1 egg white3 1 to 2 ounces leek, julienne2 to 3 Quarts fish stock18 ounces asparagus blanching liquid9 1/2 ounces gelatin powder7 ounces dry ChampagneInstructionsPlace sole, egg white and leek julienne in bowl; combine. Cover; refrigerate for 2