Fish Aspic

Title: Studynyna Rybiacha (Fish In Aspic)

Categories: Fish, Main dish, Christmas, Russian

Servings: 10

1 lg Firm Fleshed Fish;

-fish, Canadian Sole,

-Flounder, About 2 Pounds)

3 Fish Heads And Trimmings

2 lg Onions

2 lg Carrots

4 Black Peppercorns; To Taste

1 lg Bay Leaf

2 tb Sugar

2 ts Salt

1 pk Plain Geletin; (1 Envelope)

Wast the whole fish and fish heads in cold water. Run a knife over the

fish, scraping from tail to head, to remove any leftover scales. Rinse

the gut cavity. Cut off the head at the gills, rinse again and cut into equal pieces. Rub inside and out with salt and set aside. Remove the

gills from the heads. Combine the fish heads, tail, fins and all

4 quart pot, then cover with

6 cups of cold water. Bring

to a boil, skimming off the foam, then reduce to a gentle simmer. Cook

for 20 minutes or until the heads are cooked through. Using a small

sieve, lined with a wet towel or cheesecloth, pour the liquid into a 2

quart jar. When most is poured off, press lightly on the remains and pour

off the rest. Place the sections of fish in about 2 cups of stock. Bring

to a gentle boil and simmer for about 10 minutes or until the fish turns

white. Do NOT overcook or the pieces will fall apart. With a slotted

spoon, remove the fish pieces and place on a platter to cool. When cool

enough to handle, remove the skin and bones trying to keep the pieces

large and not ragged. Cover and cool. Strain the cooking liquid again

and add to the rest of the stock. For a more intense flavor, stock may be

reheated and reduced by a third. Dissolve the gelatin in 1 cup of fish

tock and add. Taste and add salt if needed. Cool. Pour in enough stock

6 cup fish mold or glass pan by

1/2 inch.

Reftigerate until set. Remove the peel from thecooked carrots and slice

them into thin rounds. Arrange the carrot rounds in an attractive pattern

on the aspic, add a little more cooled stock, and cool until set. Evenly

spread the fish pieces over the aspic, covering with more stock, cooling

until set. Continue to add stock until the fish is completely covered.

Refrigerate overnight.

TO SERVE:

Run a sharp knife around the edge of the mold. Place a platter on top of

the mold and invert. (A hot damp cloth helps to release it.) Garnish

with parsley sprigs and lemon slices just before serving.

MMMMM