Jellied sturgeon

Jellied sturgeon - Russian Appetizer Recipe

How to Cook & Prepare Jellied sturgeon:

1000 g sturgeon 1 onion
25-30 g gelatin Parsley leaves
1 carrot salt
1 parsley root Lemon

Cook the sturgeon (sevruga or beluga), carrot, parsley and onion in water enough to make 3 or 4 cupsful of stock for a clear aspic.

Slice the cooked sturgeon and lay in a mould leaving space for aspic between the pieces. Decorate with the parsley leaves, slices of the carrot or cucumber. Pieces of crab or crayfish meat and capers may also be used. Fix the decorations by pouring over aspic in two or three layers. When jellied, cut into portions. Garnish with bouquets of cooked carrot, turnips, potatoes and green peas; oisten with vegetable oil and vinegar. Pass horseradish with vinegar and mayonnaise separately.

	Previous		Next
	Fish in mayonnaise and aspic		Jellied sterlet