Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)


Sturgeon in Aspic Zalivnaya Ryba (russian)

  • 2 pounds fish fillets (sturgeon, salmon, perch, catfish, or other non-bony fish)
  • salt to taste
  • 1/2 teaspoon salt
  • 1 bay leaf
  • 5 black peppercorns
  • 5 allspice berries
  • 1 carrot
  • 1 parsley root, or 2 ounces celery root
  • 1 onion
  • 2 tablespoons gelatin
  • peeled thin lemon slices, quartered
  • thinly sliced pickles, preferably homemade
  • Greek olives, halved and pitted
  • parsley leaves
  • cream-style horseradish or mayonnaise

Be sure that all bones have been removed from the fillets. Cut the fillets into 12 pieces about 1 inch thick, salt lightly, and let sit for 30 minutes. To make the court bouillon and aspic: pour 6 cups of water into a 3 quart pot, add 1/2 teaspoon salt, the spices, carrot, parsley root, and onion, and bring to boil. Lower the heat and let simmer, uncovered, for 30 minutes, or until the fish is just done. Do not overcook. In a cup, soften the gelatin in 1/4 cup of cold water. Strain 4 cups of the broth into 2-quart saucepan, add the gelatin, and stir until it dissolves, reheating the broth briefly, if necessary. Cut the cooked carrot into 1/4 slices. Arrange the fish pieces in a serving platter 2,5-3 inches deep, and decorate with carrot and lemon slices, sliced pickles, olive halves, and parsley. Pour the aspic over the fish carefully, so that the decorative arrangement is not disturbed. Refrigerate for at least 3 hours. Serve the horseradish or mayonnaise separately in a bowl or sauceboat. Serves 8-12 as an appetizer or 6 as an entree

Your Recently Viewed Recipes

Free recipes, giveaways, exclusive, partner offers, and more straight to your inbox!

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Recipe of the Day

Apple Pie Crescent Roll Ups

Combine the ease of a crescent roll recipe with the tart and sweet flavor of fresh fall apples, and what do you get? These amazing… See more

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Google Plus Instagram Twitter Pinterest
Twitter Blog Email RSS

About Us Advertise Contact Us FAQ Keyword Index Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.