VOLUME 1 - Kilimanjaro Foods

Studynyna Rybiacha (Fish In Aspic)
Servings
lg firm fleshed fish,(white
-fish,canadian sol
fish heads and trimmings )
lg onions
lg carrots
black peppercorns,to taste
lg bay leaf
T sugar
t salt
pk plain geletin,(1 envelope)
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