Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips

Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.

The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    

Studynyna Rybiacha (Fish In Aspic)

10 Servings
1 lg firm fleshed fish,(white
-fish,canadian sol
3 fish heads and trimmings
2 lg onions
2 lg carrots
4 black peppercorns,to taste
1 lg bay leaf
2 T sugar
2 t salt
1 pk plain geletin,(1 envelope)

Wast the whole fish and fish heads in cold water. Run a knife over the fish, scraping from tail to head, to remove any leftover scales.
Rinse the gut cavity. Cut off the head at the gills, rinse again and cut into equal pieces. Rub inside and out with salt and set aside. Remove the gills from the heads. Combine the fish heads, tail, fins and all ingredients in a 4 quart pot, then cover with 6 cups of cold water. Bring to a boil, skimming off the foam, then reduce to a gentle simmer. Cook for 20 minutes or until the heads are cooked through. Using a small sieve, lined with a wet towel or cheesecloth, pour the liquid into a 2 quart jar. When most is poured off, press lightly on the remains and pour off the rest. Place the sections of fish in about 2 cups of stock. Bring to a gentle boil and simmer for about 10 minutes or until the fish turns white. Do NOT overcook or the pieces will fall apart. With a slotted spoon, remove the fish pieces and place on a platter to cool. When cool enough to handle, remove the skin and bones trying to keep the pieces large and not ragged. Cover and cool. Strain the cooking liquid again and add to the rest of the stock. For a more intense flavor, stock may be reheated and reduced by a third. Dissolve the gelatin in 1 cup of fish tock and add. Taste and add salt if needed. Cool. Pour in enough stock to cover the bottom of a 6 cup fish mold or glass pan by 1/2 inch. Reftigerate until set. Remove the peel from thecooked carrots and slice them into thin rounds. Arrange the carrot rounds in an attractive pattern on the aspic, add a little more cooled stock, and cool until set. Evenly spread the fish pieces over the aspic, covering with more stock, cooling until set. Continue to add stock until the fish is completely covered. Refrigerate overnight.

         ©2007-2017 All rights Reserved.