Fish in Aspic (Zalivnoe).
1 kg salmon (2 lb) (cat fish, trout, zander, perch, ruff)
1 ea carrot
1 ea onion
1 ea lemon peeled
1 ea bay leaf
30 g (1 oz) gelatine
Soak 20-30 g (1 oz) gelatine in water in advance. Wash and clean fish. Cut the head, tail and fins and pour over it cold water (2
litres = 4 pint). Slice fish. Place fish head, tail, parsley root, onion, salt in a pan and cook 25-30 minutes, then add sliced fish and cook at low heat until done (not more than 20 minutes). Take fish slices out carefully and arrange them on a dish. Place a lemon slice (peeled) on every fish slice an? decorate with carrot rounds. Strain fish stock and add
gelatine, bring to a boil and strain again. Decorate fish with parsley green and pour over half stock carefully. Let it to congeal a little and then pour over the rest.
Serve with cabbage salad, hot sauces.