Cold Fish in Aspic

Name: Cold Fish in Aspic (Рыба заливная)
Yield: 12 to 16 Servings
Cuisine: Russia
Ingredients: Sliced dill pickles; Sliced olives; 3 packages unflavored gelatin (¾ ounce); ½ cup cold water; Pimiento; Capers; Lemon slices; 1 3-pound fish (any firm, white-fleshed fish will do; I often use red snapper); 6 cups cold water; 1 onion, quartered; 2 cups dry white wine; 3 sprigs parsley; 1 carrot, scraped; 2 sprigs dill (or ½ teaspoon dried dill); 10 white peppercorns; 1 bay leaf; ¼ cup dry white wine; 1½ to 2 teaspoons salt; 4 egg whites, lightly beaten; 4 teaspoons tomato paste

Рыба заливная

Preparation info

12 to 16
Servings

Difficulty
Complex

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.

Ingredients

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

Europe
Russia
Starter
Snack
Pescatarian
Gluten-free
Eastern Europe

Method

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