Sturgeon Jellied
4 servings
150 minutes
Jellied sturgeon is an exquisite dish of Russian cuisine that has become a symbol of festive feasts since noble times. Its delicate jelly coating encasing juicy pieces of sturgeon makes each serving a culinary masterpiece. The sturgeon, with its refined taste and firm texture, is infused with the aromas of bay leaves, celery greens, and roots, creating a rich palette of flavors. A light tang from lemon adds freshness while carrots contribute sweet notes and color contrast. This dish is served chilled, perfectly complementing festive tables. It not only pleases the eye but also allows one to enjoy the traditional flavors of Russian cuisine that combine noble fish with exquisite spices and tender broth.
1
Take a small peeled onion whole (discard after boiling). If the carrot is small, slice it into thin 'coins'; if large, slice it thick. Gut the fish (removing the 'warts' is not necessary, as you'll be separating the meat from the bones later).
- Onion: 1 piece
- Carrot: 1 piece
- Sturgeon: 2 kg
2
Separate the head, tail, and fins; boil them with onion, carrot, pepper, bay leaf, a mixture of root vegetables for soup (parsley, celery, parsnip), and celery greens (soft parts remaining on the stems; to taste but no less than 4-5 sprigs) in a minimal amount of water — just enough so that the fish is not fully covered in a tight pot. Boil for 20 minutes.
- Onion: 1 piece
- Carrot: 1 piece
- Black peppercorns: 1 teaspoon
- Bay leaf: 4 pieces
- Roots: to taste
- Celery greens: 1 bunch
3
Add the remaining fish, carefully cut into thick steaks (no thinner than 3 cm). Add water (just covering the fish). Salt to taste. Cook for another 15 minutes. Meanwhile, prepare the gelatin according to the instructions (do not boil!).
- Sturgeon: 2 kg
- Salt: 2 tablespoons
- Gelatin: 1 tablespoon
4
Stop the cooking. Remove the fish to a cutting board, strain the broth through a sieve, and combine it with the gelatin solution in a bowl. From the residue in the sieve, take out the carrot (cut large ones into small cubes; roots can also be removed) and the remaining fish. Separate the fish — small pieces, skin and fish residue separately, large steak pieces separately. Carefully cut the steaks into 3×3 cm cubes with a sharp knife, set aside trimmings for small pieces.
- Carrot: 1 piece
- Roots: to taste
5
Place small items at the bottom of a large dish; on top, layer large, neat pieces with carrots. Carefully pour in the broth (not hot) to avoid disturbing the arrangement. Distribute thinly sliced lemon quarters on top (optional). Freeze.
- Carrot: 1 piece
- Lemon: 0.5 piece