Jellied sturgeon

Abundance and showiness are one of the main criteria for selecting dishes for a festive table. We are not even talking about great taste, it just has to be. Jellied fish is a wonderful option, where the noble sturgeon is responsible for abundance.

Ingredients

• sturgeon weighing 800 g
• gelatin granules - 40 g
• small fish - 400 g
• carrots - 1 pc
• onion - 1 piece
• parsley - 1 root
• celery - 1 small tuber
• bay leaf - 1 piece
• boiled small chicken eggs or quail - 7 pcs
• parsley for decoration
• Pinagora caviar - 100 g
• lemon - 1 pc.
• salt, freshly ground white pepper

Directions

1. Peel, cut and cut sturgeon into pieces. Soak gelatin in a little water.
2. Clean small fish, wash, remove gills. Place the sturgeon with the head, tail, fins and ridge in a saucepan of cold water and bring to a boil. Remove foam, put carrots, onions, parsley root, celery tuber cut into 2-4 pieces, bay leaf and salt. Cook for 30 minutes, periodically skimming off the foam.
3. Strain the broth into a clean saucepan, put pieces of sturgeon and cook over low heat for 15 minutes. Gently transfer the fish to a dish with a slotted spoon.
4. Peel and cut the eggs in half. Wash the parsley, dry and disassemble into leaves. Cut the lemon into half rings. Arrange sturgeon and lemon slices, boiled eggs and parsley on a platter.
5. Strain the broth through 3 layers of cheesecloth, add the swollen gelatin and heat over low heat, stirring all the time, until the gelatin dissolves. Remove from heat, season with salt and pepper. Cool slightly and pour into a dish with fish. Put in the refrigerator until it hardens, 2 hours. Decorate the ready-made aspic with pinagora caviar and serve.