Sturgeon in Aspic

Ingredients:
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.

Walleye in Aspic

Ingredients:
1 walleye (1000-1200 g/2 1/4-3 lb)
10-12 g/.4 oz  gelatin
1 onion
1 carrot
1 parsnip
Bay leaves

Fillet scaled and gutted walleye and cut fillets into uniform pieces. Put bones and head (remove gills) of the fish into a pot, together with onion, carrot, parsnip, 1-2 bay leaves, and salt. Bring to boil and simmer for 15 to 20 minutes. Add sliced fillets of fish to the pot and cook until  cooked through. Remove pieces of fillets from the pot and arrange in a shape of fish on a plate, but leaving some space between pieces. Keep it in cool place. Strain the broth and make 2 – 2 1/2 cups of jelly as described in the section “Dishes in Aspic”. Decorate each piece of the fish with a slice of lemon, star-shaped carrot, parsley leaves, and cover with jelly making sure that decorations are not disturbed. Keep in cool place until jelly sets. Serve with red cabbage salad, potato salad, fresh cucumbers, or pickles, and mayonnaise.