Ingredients Jump to Instructions ↓

  1. MMMMM-- Recipe via Meal-Master (tm) v7.02

  2. Title: Studynyna Rybiacha (Fish In Aspic)

  3. Categories: Fish, Main dish, Christmas, Russian

  4. Servings: 10

  5. 1 lg Firm Fleshed Fish;

  6. -fish, Canadian Sole,

  7. -Flounder, About 2 Pounds)

  8. 3 Fish Heads And Trimmings

  9. 2 lg Onions

  10. 2 lg Carrots

  11. 4 Black Peppercorns; To Taste

  12. 1 lg Bay Leaf

  13. 2 tb Sugar

  14. 2 ts Salt

  15. 1 pk Plain Geletin; (1 Envelope)

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

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

  18. 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

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

  20. 4 quart pot, then cover with

  21. 6 cups of cold water. Bring

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

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

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

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

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

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

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

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

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

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

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

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

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

  35. 6 cup fish mold or glass pan by

  36. 1/2 inch.

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

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

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

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

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

  42. Refrigerate overnight.

  43. TO SERVE:

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

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

  46. with parsley sprigs and lemon slices just before serving.

  47. MMMMM


Send feedback