Studynyna rybiacha (fish in aspic)
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Studynyna rybiacha (fish in aspic)
  Fish    Christmas    Russian  
Last updated 6/12/2012 1:25:15 AM. Recipe ID 59107. Report a problem with this recipe.
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      Title: Studynyna rybiacha (fish in aspic)
 Categories: Fish, Main dish, Christmas, Russian
      Yield: 10 Servings
      1 lg Firm Fleshed Fish; (White
           -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 ingredients in a 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 to cover the bottom of a 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.
  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.

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Recipe ID 59107 (Apr 03, 2005)

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