Sturgeon aspic
4 servings
120 minutes
Sturgeon jelly is a refined dish of Russian cuisine that originates from ancient traditions of festive feasts. Sturgeon, one of the most valuable sturgeon species, is known for its delicate taste and subtle aroma. Made with a clear jelly base and served with caviar or roe, the jelly takes on a noble appearance and rich flavor. Light cooling gives it density, while garnishing with herbs, crayfish tails, and crab meat makes it not only exquisite but also festive. This dish is perfect for formal events and pairs wonderfully with white wine or traditional Russian vodka. Sturgeon jelly is a gastronomic masterpiece that combines nobility of taste, elegance of presentation, and the richness of Russian culinary tradition.
1
Dry the cleaned and washed sturgeon with a towel, cut into pieces, and cook it like pike perch for aspic.
- Fish: 1 kg
2
After boiling, place the sturgeon pieces in a deep dish or salad bowl and cover with a napkin.
3
Add soaked gelatin to the broth and stir until dissolved. Clarify the jelly with caviar, strain it, cool it, and pour it over the sturgeon.
- Gelatin: 20 g
- Caviar (fish roe): 20 g
4
Before pouring, decorate the sturgeon pieces with parsley leaves, crayfish tails, or crab pieces.
- Root vegetables (soup roots): to taste
