Recipes
Sturgeon in aspic
Ingredients
→ MAYONNAISE
→ 750 G OF SMALL FISH (CHEHONI, SNETKOV, RUFF, CHUB)
→ 75 G OF PAJUS CAVIAR
→ 75 G OF GRAINY CAVIAR
→ 600 G OF STERLET
→ 150 G OF HORSERADISH SAUCE WITH VINEGAR"
→ 15 G GELATIN
→ 10 BOILED OR CANNED CANCER NECKS
→ 1 SMALL ONION
Cut the processed sterlet into portions and cook in a pre-prepared fish broth from small fish (see the article "Cutting fish" and the recipe "Fish broth").
The finished pieces of sterlet are cleaned from cartilage and stored in the refrigerator. On the basis of the broth to cook jelly (see recipe for "Jelly based on fish broth").
Transparent strained jelly should resemble the appearance and taste of the ear. Cool the jelly slightly and pour into a salad bowl in a layer of about 1-1. 5 cm.
On the frozen layer of jelly, put pieces of sterlet, tan them with cancer necks (after surfacing, the crayfish cook for 10-15 minutes), grainy caviar and gradually pour the jelly.
When serving, a salad bowl with sterlet can be placed in another salad bowl with crushed ice. Separately, serve horseradish with vinegar to the sterlet.
