Sturgeon in Aspic Zalivnaya ryba (Russian)
2 pounds fish fillets (sturgeon, salmon, perch, catfish, or other non-bony fish)
salt to taste
1/2 teaspoon salt
1 bay leaf
5 black peppercorns
5 allspice berries
1 parsley root, or 2 ounces celery root
2 tablespoon gelatin
peeled thin lemon slices, quartered
thinly sliced pickles, preferably homemade
Greek olives, halved and pitted
cream-style horseradish or mayonnaise
Be sure that all bones have been removed from the fillets. Cut the
fillets into 12 pieces about 1 inch thick, salt lightly, and let
sit for 30 minutes.
To make the court bouillon and aspic: pour 6 cups of water into
a 3 quart pot, add 1/2 teaspoon salt, the spices, carrot, parsley
root, and onion, and bring to boil. Lower the heat and let simmer,
uncovered, for 30 minutes, or until the fish is just done. Do not
In a cup, soften the gelatin in 1/4 cup of cold water. Strain 4
cups of the broth into 2-quart saucepan, add the gelatin, and stir
until it dissolves, reheating the broth briefly, if necessary.
Cut the cooked carrot into 1/4 slices. Arrange the fish pieces in
a serving platter 2,5-3 inches deep, and decorate with carrot and
lemon slices, sliced pickles, olive halves, and parsley. Pour the
aspic over the fish carefully, so that the decorative arrangement
is not disturbed. Refrigerate for at least 3 hours.
Serve the horseradish or mayonnaise separately in a bowl or sauceboat.
Serves 8-12 as an appetizer or 6 as an entree