Sturgeon in aspic with mayonnaise is prepared almost just as the previous recipe of fish in aspic. The only difference being that fish should be cooked whole, and the aspic is cooked from the broth.
Cut the cooked fish into pieces 1 cm (2/5 in) thick, or, if the dish is mean as an appetizer, into smaller uniform pieces. Lay fish on a plate and cover it with mayonnaise aspic (2/3 cups of mayonnaise mixed with 1/3 cup of aspic). Decorate each slice of fish with parsley leaves, decorations from carrots. Affix decorations to the fish adding a thin layer of aspic on the top — from a spoon. Trim the finished pieces of fish and set them on a serving plate. Serve this dish with a mustard and capers sauce, or mayonnaise.