Studynyna Rybiacha (Fish in Aspic)
Submitted by Chloe1
Traditional Ukrainian fish in aspic (studynyna rybiacha): whole fish poached in aromatic stock, layered with carrot rounds, and set in shimmering gelatin. A stunning cold appetizer for holidays.
YIELD
10 servingsPREP
20 minCOOK
40 minREADY
1 hrsThis is a dish that commands respect. Studynyna rybiacha is a traditional Ukrainian and Russian cold fish aspic, the kind of showpiece that anchors a holiday table or a special celebration spread.
A whole firm-fleshed fish gets simmered with its head, tail, and fins to build a deeply flavored stock. The flesh is carefully removed, arranged in a mold with sliced carrots, then covered in layers of crystal-clear aspic that set overnight into a glistening, jewel-like presentation.
It takes patience and a gentle hand, but the result is a dish that looks like edible art and tastes of pure, clean fish and aromatics.
Chef Tips
- Use a firm-fleshed fish like pike, carp, or walleye. Delicate fish will fall apart during poaching and won’t hold up in the mold.
- Strain the stock through cheesecloth for the clearest aspic. Any cloudy bits or floating particles will show through the gelatin.
- Build the aspic in layers, chilling each one until set before adding the next. This keeps the fish and carrots suspended in place rather than sinking to the bottom.
- Simmer gently, never boil. A rolling boil will cloud the stock and break the fish into ragged pieces.
Ingredients
Directions
Wast the whole fish and fish heads in cold water.
Run a knife over the fish, scraping from tail to head, to remove any leftover scales.
Rinse the gut cavity.
Cut off the head at the gills, rinse again and cut into equal pieces.
Rub inside and out with salt and set aside.
Remove the gills from the heads.
Combine the fish heads, tail, fins and all ingredients in a 4 quart pot, then cover with 6 cups of cold water.
Bring to a boil, skimming off the foam, then reduce to a gentle simmer.
Cook for 20 minutes or until the heads are cooked through.
Using a small sieve, lined with a wet towel or cheesecloth, pour the liquid into a 2 quart jar.
When most is poured off, press lightly on the remains and pour off the rest.
Place the sections of fish in about 2 cups of stock.
Bring to a gentle boil and simmer for about 10 minutes or until the fish turns white.
Do NOT overcook or the pieces will fall apart. With a slotted spoon, remove the fish pieces and place on a platter to cool.
When cool enough to handle, remove the skin and bones trying to keep the pieces large and not ragged.
Cover and cool. Strain the cooking liquid again and add to the rest of the stock.
For a more intense flavor, stock may be reheated and reduced by a third.
Dissolve the gelatin in 1 cup of fish tock and add.
Taste and add salt if needed. Cool. Pour in enough stock to cover the bottom of a 6 cup fish mold or glass pan by ½ inch.
Reftigerate until set.
Remove the peel from thecooked carrots and slice them into thin rounds.
Arrange the carrot rounds in an attractive pattern on the aspic, add a little more cooled stock, and cool until set.
Evenly spread the fish pieces over the aspic, covering with more stock, cooling until set.
Continue to add stock until the fish is completely covered.
Refrigerate overnight.
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