Jellied sturgeon
6 servings
120 minutes
Jellied sturgeon is an exquisite dish of Russian cuisine, a decoration for the festive table. Its roots go back to ancient traditions of aristocratic banquets, where clear jelly symbolized purity of taste. Sturgeon cooked with roots acquires a delicate texture, complemented by the crisp freshness of vegetables and the piquant notes of capers and crabs.
1
Boil a piece of sturgeon (or sevruga, beluga) with roots and cool it down.
- Fish: 1 kg
- Root vegetables (soup roots): to taste
- Onion: 1 piece
2
Prepare 3-4 cups of clear jelly from the broth obtained by boiling fish. Cool the prepared and strained jelly.
- Gelatin: 30 g
3
Cut the boiled fish into thin pieces and arrange them on a tray or plate, leaving space around each piece for the jelly. Decorate the fish pieces with parsley leaves, carrot slices, fresh cucumber rounds, pieces of crab or crayfish, and capers. The decorations should be secured with cooled jelly by pouring it over the fish pieces with a spoon.
4
After that, pour the fish pieces in two or three batches with a layer of jelly. When the aspic cools down, cut each piece with the tip of a knife and beautifully arrange it on a plate, garnishing with bouquets of boiled carrots, turnips, potatoes, and green peas on one or both sides.
5
Before serving, dress the garnish with oil and vinegar. Serve horseradish with vinegar and mayonnaise sauce.
