A fish

Sterlet aspic

Sterlet aspic

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Ingredients for Preparing Sterlet Jellied

  1. Sterlet fresh (or chilled) 1-1.5 kg
  2. Onion 1 head
  3. Gelatin 2 tablespoons
  4. Dry white wine 0.5 cup
  5. Chicken eggs (squirrels) 3 pieces
  6. 2 carrots
  7. Bay leaf 1 piece
  8. Black peppercorns 0.5 teaspoon
  9. Lemon 1 piece
  10. Black olives 2 cups
  11. Radish 2-3 pieces
  12. Bulgarian sweet pepper (pickled) 4 pieces
  13. Apple 1 piece
  14. Fresh parsley 1 bunch
  15. Table salt to your liking
  • Main Ingredients
  • Serving 4 servings
  • World Cuisine


Cutting board, Sharp knife, Kitchen paper towel, Cutlery, Measuring cup, Saucepan, Cooker, Gauze (folded in 3 layers), Fish shape for aspic

Cooking sterlet aspic:

Step 1: Process the fish and draw out the screech.

First, cut the dorsal fin off the sterlet, then the dorsal bugs. Carefully clean the abdominal and lateral bugs. Then cut off the head of the fish along with the pectoral fins. Carefully remove the gills and eyes. In order to make it easier to remove the screech, make an incision inside the fish along the cartilaginous spine, starting from the cut of the head, 3-4 cm thick. After that, cut the skin around the caudal fin, fracture the spine in this place. Hold the tail of the fish in your left hand, and with your right pull out the screech.

Step 2: Cut the sterlet.

Now put the fish back up, cut the abdomen, starting from the head to the tail. Carefully remove the entrails. Then cut the sterlet in the middle between the fat layer and the vertebral cartilage along the whole fish into two identical halves. Scalp prepared fish with hot water, approximately 90 ° C. Keep it in the water for about 1-2 minutes. Then scrape off small bone scales and bugs. Rinse the fish under cold running water, then cut off the vertebral and costal cartilage. Then gently cut the fish fillet from the skin. Scalp the fish again with hot water, then wash with cold water.

Step 3: Let the sterlet filet go.

Now take a pan, preferably with a thick bottom. Put the fish in it, fill it with half clean water. Add salt to the pan to your liking, pour half a glass of white wine. Cover the pan tightly. Then let the fish on low heat, about 12-15 minutes. After that, take out the fish and put it in a separate bowl. The broth left after the fish will be used to make jelly.

Step 4: Cook the broth.

Rinse the fins of the sterlet, head and skin under a stream of running water, then scald with hot water, then rinse again with cold water. Now place all prepared leftovers from the fish in a pan, pour 3-4 glasses of water, put to a strong fire, bring to a boil, then remove the foam formed on the surface, reduce heat and continue to boil at a low boil, about 1.5-2 hours. At this time, peel the onion, rinse it and cut into 4-6 parts. Rinse parsley greens, then chop finely. About in 40 minutes until cooked, add onion and parsley to the pan. Also add bay leaf and pepper, mix. Mix the prepared broth with the remaining broth after sterlet. Fold clean cheesecloth and strain the broth through it.

Step 5: Lighten the broth.

If in the end the broth is not very transparent, then it will need to be clarified with egg white. This is done as follows. Break the eggs into a clean bowl, separating the whites from the yolks, set aside the last ones. Add five times the amount of cold broth to the proteins (you can clean water). Then whisk thoroughly and gradually enter into hot broth (not boiling) Stir constantly. Then cover the bowl with the mixture with a lid, put on medium heat, bring to a boil. Add a little salt, reduce the heat and leave more for 10 minutesso that the broth has time to settle, and the egg whites settle. Later, without shaking broth, strain through cheesecloth. Add to it, pre-soaked gelatin. Constantly stirring, let the gelatin dissolve completely.

Step 6: Install the aspic.

Cool the prepared broth a little. Then pour it in a thin layer into the jar and place in the refrigerator for solidification, for about an hour. On a hardened layer of jelly, beautifully lay, pre-boiled and curly sliced ​​carrots, slices of lemon and sprigs of parsley. Lay the pieces of fish on top, fill with fish jelly. To prevent vegetable ornaments from pouring jelly into the jelly, they must first be dipped in jelly that has not yet set and then put into shape. Keep in the refrigerator until the jelly hardens. After that, fill in (in 2-3 doses) the jelly fish so that it is completely covered by it. Refrigerate preferably all night.

Step 7: Serve the sterlet aspic.

When the sterlet filler has solidified well, cut it into portions, then place it on a serving oval dish in the shape of a fish. In this case, use the tail and head as decoration. Around the sterlet, arrange the olives, apples and lemons, previously cut into thin slices, as well as radishes, pickled bell peppers and parsley. Good appetite!

Recipe Tips:

- - You can decorate this dish with a wide variety of options. Turn on fantasy and experiment!

- - For those who still do not know what the fish stewing is, I explain that this is the same cooking, only in a small amount of liquid. By the way, stewed fish is much tastier than regular boiled fish. The thing is that, in this way, the nutrients contained in the fish go into broth less.

- - Dry white wine can be replaced with the juice of half a lemon.

- - Soak gelatin in a ratio of 1: 5 with water. After which it must be left for about 1 hour in order for it to swell.