Sturgeon Aspic
Description
Perfect for the table and with drinks. So, let's start preparing a favorite dish. Believe me, if you haven't tried sturgeon aspic yet, you won't be disappointed! Despite the fact that nowadays aspic is made from almost anything, just like pizza. Sturgeon aspic is special. Sturgeon is a vitamin-rich fish. And in winter you should definitely cook dishes from this undemanding little fish. Let's get started. 1. Pour cold boiled water over the gelatin. Set aside to swell. 2. The gelatin will take about an hour to swell; in that time we'll have time to do everything else. Wash and clean the sturgeon. 3. Cut off the head and tail. Put them in a pot with water and start cooking. 4. Cut up the rest of the sturgeon into small pieces and remove the bones. 5. As soon as the broth comes to a boil, skim off the foam that forms. Remove the head and tail. Put the fish pieces, root vegetables, and bay leaf in the broth instead. 6. Cook the carrots in the same broth along with the fish. Yes, don't forget to salt and pepper the broth. 7. Slice half the lemon into thin slices; squeeze the juice from the other half. 8. Remove the cooked sturgeon and carrots and place them on a flat plate so they cool faster. 9. Pour the swollen gelatin into the broth and simmer over low heat until the gelatin is completely dissolved. It is very important to make sure the liquid does not boil. 10. Arrange the fish pieces, lemon slices, carrots, and herbs to taste in an aspic mold. 11. Pour the broth over and refrigerate for at least an hour and a half. The appetizer is ready. Serve immediately.