Peel the sturgeon, trim and cut into pieces. Soak gelatin in a small amount of water.

Clean small fish, wash them, remove gills. Place the sturgeon along with the head, tail, fins and spine in a saucepan with cold water and bring to a boil. Remove the foam, add carrots, onions, parsley root, celery tuber cut into 2-4 parts, bay leaf and salt. Cook for 30 minutes, periodically removing the foam.

Strain the broth into a clean saucepan, add pieces of sturgeon and cook over low heat for 15 minutes. Using a slotted spoon, carefully transfer the fish to a plate.

Peel the eggs and cut them in half. Wash the parsley, dry it and separate it into leaves. Cut the lemon into half rings. Place pieces of sturgeon and lemon, boiled eggs and parsley on a platter.

Strain the broth through 3 layers of gauze, add the swollen gelatin and heat over low heat, stirring all the time, until the gelatin dissolves. Remove from heat, add salt and pepper. Cool slightly and pour into a dish with fish. Place in the refrigerator until set, 2 hours. Decorate the finished aspic with lumpfish caviar and serve.

Many dishes that decorate a festive table are difficult to prepare. One of them is aspic made from a noble fish: sturgeon. This appetizer takes several hours to prepare, so it is recommended to make it in advance, on the eve of the holiday, so that the filling has time to freeze perfectly.

Sturgeon jellied recipe

The cold appetizer is made using meat, head, cartilage, and skin of sturgeon fish. Jellied sturgeon is prepared both with and without gelatin. The washed fish is cut into pieces, boiled over low heat with onion, roots (parsley, celery), bay leaf, pepper, carrots. In 7-10 minutes. Before the end of cooking, add gelatin pre-soaked in water. A dish with mugs of boiled carrots, pieces of sturgeon meat, olives, eggs and herbs is poured with strained, cooled broth and sent to the refrigerator for several hours.

Sturgeon aspic with gelatin

• Time: 3.5-4 hours.
• Number of servings: 7 persons.
• Calorie content of the dish: 111 kcal/100 g.
• Cuisine: Russian.
• Difficulty: medium.

If you add 2-3 peas of allspice to the sturgeon aspic 5 minutes before it’s ready, the broth will become more aromatic. You can use frozen sprat, allowing the fish to thaw in advance at room temperature, or replace it with pieces of stellate sturgeon, sterlet, and salmon. The only drawback of the dish is that it takes a long time to prepare.

Ingredients:

• water – 2.5 l;
• sturgeon – 0.8 kg;
• fresh sprat – 0.4 kg;
• lumpfish caviar – 100 g;
• quail eggs – 7 pcs.;
• onion – 1 pc.;
• carrot – 1 pc.;
• parsley root – 1 pc.;
• celery root – 1 pc.;
• lemon – 1 pc.;
• bay leaf - 1 leaf;
• gelatin – 40 g;
• fresh herbs (parsley) – 10 g;
• ground white pepper, salt to taste.

Cooking method:

1. Pour gelatin into a glass of boiled water and leave to swell at room temperature for 30-40 minutes.
2. After thoroughly washing and cleaning, cut the sturgeon: cut off the head, tail, fins, pull out the backbone, and cut the fillet into large pieces. Fill the pan with the sturgeon's head and its bony parts (tail, fins, ridge) with clean cold water, add the sprat, cleaned of entrails and gills, and thoroughly washed.
3. Bring contents to a boil over medium heat. After descaling, add peeled vegetables (carrots, onions), washed celery root cut into 4 parts, whole parsley root. Add salt, bay leaf and pepper to taste. Cook the mixture uncovered for half an hour, skimming off the foam as needed.
4. Remove vegetables and roots from the broth, remove the sprat with a slotted spoon. Strain the liquid itself through several layers of gauze and return it to low heat. Place pieces of sturgeon in it and cook without a lid for a quarter of an hour.
5. When the fish is boiled until cooked, remove it from the broth and, after cooling slightly, disassemble it into pieces. Add water with swollen gelatin to the broth, strained through cheesecloth. Stir until the gelatin is completely dissolved, without bringing the mixture to a boil (10-12 minutes). Turn off the heat, add salt and white pepper. Cool at room temperature (20-30 minutes, uncovered).
6. Cut hard-boiled quail eggs into halves, chop the lemon into half rings, and separate the washed and dried parsley into leaves. Place eggs, lemon slices, pieces of sturgeon meat, parsley into a beautiful aspic dish and fill it with slightly cooled broth.
7. Place the sturgeon aspic in the refrigerator for a couple of hours.
8. When serving the finished dish, decorate it with lumpfish caviar and sprigs of fresh parsley (as in the photo below).

Without gelatin

• Time: 4.5 hours.
• Number of servings: 4 persons.
• Purpose: cold appetizer, aspic.
• Cuisine: Russian.
• Difficulty: medium.

The broth for aspic according to this recipe is viscous due to the natural stickiness of the oily skin, cartilage, and head part of the sturgeon. To check the finished filling, soak your fingers in a small amount of the cooled broth. If they become sticky, it is not necessary to add additional agar-agar or gelatin. You can serve the prepared aspic with mustard or horseradish.

Ingredients:

• water – 3-4 l;
• sturgeon heads – 1 kg;
• sturgeon without bones – 0.2 kg;
• onions – 1 pc.;
• carrots – 1 pc.;
• chicken egg – 1 pc.;
• garlic – 4 cloves;
• bay leaf – 2 pcs.;
• refined oil – 30 ml;
• fresh dill and parsley – 5 g each;
• salt - to taste;
• black pepper (peas) – 6-8 pcs.

Cooking method:

1. Chop the sturgeon heads, thoroughly washed and cleared of gills, into large pieces and fill with water (about 3 liters, so that the water covers the head by 10-15 cm). When the mixture boils, slightly reduce the heat, add a whole onion (without peels), peeled garlic cloves, and salt. Cook the heads for 3-3.5 hours until the cartilage becomes transparent. Add water periodically so that the head is completely covered with liquid. In 3-5 minutes. until done, add black peppercorns and bay leaves. After straining the hot broth through several layers of gauze, leave it to cool at room temperature for half an hour.
2. Cut the sturgeon fillet, washed and dried with paper towels, into pieces 3x5 cm and, stirring occasionally, fry over medium heat in a frying pan with hot oil until cooked (10-12 minutes).
3. In each serving bowl, place a quarter of a hard-boiled egg, 50 g of fried sturgeon, several slices of boiled, peeled carrots, a sprig of dill and parsley leaves. Fill the molds with the strained broth and place in the refrigerator to harden (it will take at least 2 hours).

With shrimp and green peas

• Time: 4.5-5 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 96 kcal/100 g.
• Purpose: cold appetizer, aspic.
• Cuisine: European.
• Difficulty: high.

When making a two-layer portioned aspic with seafood, experienced housewives prefer to cut the carrots into stars or triangles to make the appetizer look more original. You can decorate the edges of the bowls with lemon slices instead of adding them to the aspic.

Ingredients:

• water – 1.5 l;
• sturgeon – 0.4 kg;
• onion – 1 pc.;
• carrots – 1 pc.;
• shrimp – 32 pcs.;
• quail eggs – 8 pcs.;
• canned peas – 2 tbsp. l.;
• pitted olives – 16 pcs.;
• lemon – 1 pc.;
• bay leaf – 2 pcs.;
• gelatin – 15 g;
• allspice peas – 6-8 pcs.;
• salt - to taste;
• fresh herbs - a few sprigs.

Cooking method:

1. After thoroughly washing the sturgeon, cut it into pieces and fill with cold water. Add a whole peeled onion and allspice peas to the pan. Bring the mixture to a boil over high heat with the lid closed. Remove scale as it appears.
2. After boiling, cook the fish over medium heat without a lid for a third of an hour, then add salt and bay leaf. After 10 minutes, turn off the stove and let the broth brew, covering it with a lid, for another 10-15 minutes.
3. Separate the cooled sturgeon meat from the peel, bones and divide into small pieces with your hands.
4. Pass the broth several times through gauze folded in 4-6 layers and place on low heat.
5. Pre-filled for 45-50 minutes. gelatin, pour into a saucepan, slightly heat over low heat, without bringing to a boil (8-10 minutes). Then pour the liquid through a strainer into the fish broth, mix thoroughly and remove from the stove. Leave the mixture to cool at room temperature for 20 minutes.
6. Pour cold water over the shrimp and boil them. When the seafood boils, add salt, after 3-4 minutes turn off the stove and cover the pan with a lid. Let stand for a minute or two, drain the water through a colander. Peel the cooled shrimp.
7. In each of the eight serving bowls, place: several pieces of sturgeon meat, ½ boiled quail egg, ½ lemon wedge, 2 peeled shrimp, 1 olive, 2-4 peas. Fill the bowls almost halfway with broth and place them in the refrigerator for 1.5 hours.
8. Having taken out the molds with the frozen jelly, place on their surface the rest of the sturgeon, ½ quail egg, 2 shrimp, 1 olive, boiled carrots (peeled and cut into circles or stars), 2-4 peas.
9. After filling the mold with broth, place the aspic in the refrigerator until completely solidified - for 1-1.5 hours.

Sturgeon aspic

Ingredients

800 g sturgeon, 3 liters of water, roots, pepper, salt, raw protein, 25 g 4% vinegar.

For registration

lemon, carrots, parsley

Cooking method

Boil the fish, cool and cut into portions.

Cooking time – 10–15 minutes.

For making jelly you need to cook the broth: put food waste from cutting (bones, tail, fins, skin) into the fish broth and cook for 1–1.5 hours with roots, spices and salt. Then strain the broth and heat it with pre-soaked gelatin (20 g of gelatin per 1 kg of fish waste), after dissolving the gelatin, lighten the broth. To do this, shake the raw protein in 100 g of warm broth and, adding 25 g of vinegar, pour the mixture into the hot broth. Boil it over low heat and strain through a linen napkin. Place the fish pieces on a dish, garnish with boiled carrots, lemon, parsley, attaching the decorations with a small amount of jelly, and cool. When the jelly on the fish hardens, pour the remaining broth over it and cool. Serve the sauce separately - horseradish with vinegar.