Recipes
Sturgeon in aspic
Ingredients
→ HORSERADISH WITH VINEGAR
→ SALT
→ SALAD DRESSING
→ WATER
→ 50 G PARSLEY
→ 25-30 G OF GELATIN
→ 1 RAW EGG (TO LIGHTEN THE BROTH)
→ 1 ONION
→ 1 LEMON
→ 1 KG OF STURGEON
→ 1 BOILED CARROT
Clean the sturgeon, wash it and cook it in a whole piece in salted water (see the article "Cutting fish"). From the broth obtained when cooking fish, prepare a transparent jelly (see the recipe "Jelly based on fish broth"), and gelatin should be added 6 g per 1 cup of broth.
Cooked chilled sturgeon cut into thin pieces, put on a dish or baking sheet at an equal distance from each other, with intervals between pieces up to 1 cm. for each piece of fish, place a slice of lemon with the skin, but without grains, a branch of parsley, carrots, cut into disks or stars, and carefully pour the transparent jelly in 2-3 steps (initially with a spoon) and let it harden.
When the jelly hardens, the fish should be carefully cut, giving each piece with the surrounding jelly the same shape.
Put the filled pieces of fish on a platter and, if desired, add as a side dish boiled carrots, turnips, boiled potatoes, canned green peas, fresh cucumbers, tomatoes, decorate with green branches or green lettuce leaves and pour the remaining jelly.
Before serving, pour the garnish with a dressing made from vinegar, vegetable oil, salt, sugar and pepper (see the recipe "Salad dressing".
Separately, serve horseradish with vinegar or mayonnaise to the aspic sturgeon.
