Side Pannel
Studynyna Rybiacha (Fish in Aspic)
Studynyna Rybiacha (Fish in Aspic)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Christmas, Russian, Fish, Main Dish
Ingredients List
- 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)
Directions
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.
TO SERVE:
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.
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.
TO SERVE:
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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