Cold Fish in Aspic

Рыба заливная

Preparation info
  • 12 to 16

    • Difficulty


Appears in
A Taste of Russia

By Darra Goldstein

Published 1983

  • About

This poached fish in aspic is a mosaic of color and form, as though seen through the surface of a pond. A stunning addition to the zakuska table.


  • 1 3-pound fish (any firm, white-fleshed fish will do; I often use red snapper)
  • 6 cups cold water
  • 2<


In a stockpot place the water, the 2 cups of wine and the onion, carrot, parsley, dill, bay leaf, peppercorns and salt. Bring to a boil over high heat and then simmer, covered, for 20 minutes. This is the poaching liquid.

Place the fish in a poacher along with the poaching liquid. Poach until t