Jellied sterlet

Jellied sterlet - Russian Appetizer Recipe

How to Cook & Prepare Jellied sterlet:

1000 g sterlet 1 carrot
15-20 g gelatin (for 1 parsley root
4 cupsful aspic) 1 onion
25 g caviar salt

Clean and wash the sterlet and then cook as directed in the recipe for jellied zander. When tender remove from the stock, cover with a cloth and set aside. Add the soaked gelatin to the stock and stir until completely dissolved. Clarify the aspic with pressed or soft caviar as directed in the recipe for ukha (see p. 46) strain and cool. Decorate with parsley leaves, crayfish fails or crab meat before pouring the aspic over.

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