Fish in mayonnaise and aspic - Russian Appetizer Recipe

How to Cook & Prepare Fish in mayonnaise and aspic:

1 kg fillet of fish salt and herbs to taste
200 g mayonnaise vegetables for
gelatin garnishing

Cook the fish and vegetables. Drain, off the stock and strain. Cook until 2/3 of the amount are left. Chill, add gelatin and set aside for 40 minutes till the gelatin swells. Heat until the geltin is completely dissolved but do not bring to the boil . Flake the cold fish, add minced greens and combine thoroughly with the cold stock which has been mixed with mayonnaise. (Reserve 1/3 of the stock and mayonnaise mixture for garnishing). Transfer to a deep platter, chill slightly in the refrigerator, then pour the remaining mayonnaise and aspic mixture over the fish. Garnish with bright coloured vegetables and chill. Cut into portions before serving. Pass pickled cucumbers. The fish stock will be stronger if the trimmings are cooked in it.

Any lean fish or fish with a specific smell may be used.

	Previous		Next
	Boiled Fish with Horseradish		Jellied sturgeon