Sturgeon in Aspic

1 kg/2 lb 4 oz sturgeon
25-30 g/1 oz gelatin
1 carrot
1 parsnip
1 onion

Boil fish will carrot, parsnip, and onion until ready, then cool. Make about 3-4 cups of clear jelly from fish broth. Strain and cool it.
Cut boiled fish into thin slices and lay on a baking tray or a large dish making sure to leave some space between pieces of fish.  Decorate fish with leaves of parsley, slices of carrots or cucumbers, pieces of crab meat or crawfish, capers. Affix decorations to the fish by accurately pouring cooled jelly over the fish from a spoon, using about 2 to 3 tablespoons of jelly. Once the initial jelly is set, pour all the remaining jelly to make even layer. Once all the jelly is set, accurately cut out pieces of fish with a tip of a knife and set on a serving plate. Garnish on one or all sides with boiled carrots, parsnips, potatoes, green peas.
Just before serving dress garnish with oil and vinegar. Serve with horseradish with vinegar and mayonnaise.

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