Recipes
Sterlet jelly
Ingredients
→ SALT
→ 50 G OF CELERY ROOT (OR ABOUT 2.5 TEASPOONS OF DRY CELERY ROOT)
→ 25 G OF GRAINY OR POWDERED CAVIAR TO LIGHTEN THE JELLY (OPTIONAL)
→ 12-15 G GELATIN (FOR 4 CUPS OF JELLY)
→ 1 ONION
→ 1 PARSLEY ROOT (OR 3\4 TEASPOONS DRY PARSLEY ROOT)
→ 1 KG OF STERLET
To prepare the jelly from the sterlet, wipe the cleaned and washed sterlet dry with a napkin, cut into pieces and cook in salted water together with the roots and onions (see the articles "Cutting fish" and "Features of cooking boiled fish"). After cooking, put the pieces of sterlet on a platter or in a salad bowl and cover with a napkin.
Put the soaked gelatin in the broth and stir it until it dissolves. (You can lighten the jelly, before adding gelatin to it, with caviar. To do this, you need to grind the caviar in a mortar, gradually adding a spoonful of cold water so that the crushed eggs and water make a dough-like mass. Then dilute the crushed caviar with a glass of cold water, add a glass of hot fish broth and, stirring, pour in two steps into a saucepan with hot broth. After the first part is poured in, the broth should boil, and only then you can pour in the second part of the delay (that is, the caviar diluted with water). When the broth boils again, remove the lid from the pan and cook the broth longer at a low boil.) Then strain the broth through cheesecloth, cool and pour it over the sterlet.
Before filling, decorate the pieces of sterlet with green parsley leaves, crab pieces or crayfish necks. Place the jelly from the sterlet in a cold place to solidify.
