Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.25 lb (560 g) white fish fillets (cod, haddock, or pike-perch), skin-on if possible
- Fish bones/heads (about 1 lb/450 g), or 4 cups fish stock + 2 cups water
- 2 medium carrots, sliced into 1/4-inch coins
- 1 small onion, 1 celery stalk, parsley stems, 2 bay leaves, 10 peppercorns
- 6 cups water, 2 tsp kosher salt, lemon (zest strip + 3 tbsp juice)
- 2 large egg whites; 1 tsp lemon juice or white vinegar
- 3 envelopes powdered gelatin (21 g); 1/2 cup cold water to bloom; 1 tsp sugar
- 1/2 cup frozen peas; dill sprigs
- Prepared horseradish (and optional sour cream) for serving
Do This
- 1) Simmer bones/heads (or stock), water, onion, celery, parsley stems, bay, peppercorns, salt, lemon zest. Add carrot coins; cook 10 min; reserve carrots.
- 2) Poach fish gently in the broth 6–8 min until just opaque; remove, cool, skin, and portion.
- 3) Strain broth; reduce to 3 cups. Cool to warm.
- 4) Clarify: whisk egg whites + 1 tsp lemon/vinegar into cool broth; heat to a bare simmer 8–10 min; strain through cheesecloth.
- 5) Bloom gelatin in 1/2 cup cold water; stir into hot clarified broth with 1 tsp sugar and lemon juice to taste.
- 6) Lightly oil and line a 9×5-in loaf pan. Pour 1/2 cup aspic, add carrots, peas, dill; chill 15 min to set.
- 7) Add fish, pour remaining aspic, chill 4 hours. Unmold, slice, and serve cold with horseradish.
Why You’ll Love This Recipe
- Elegant, classic Eastern European presentation with jewel-clear aspic and delicate, flaky fish.
- Make-ahead friendly; sets beautifully for stress-free entertaining.
- Light, clean flavors balanced with bright lemon, sweet carrot, and fresh dill.
- Step-by-step clarification method for a crystal-clear, sliceable finish.
Grocery List
- Produce: 2 carrots, 1 small onion, 1 celery stalk, 1 lemon, parsley stems, fresh dill, 1/2 cup frozen peas
- Dairy: Optional sour cream (for horseradish cream)
- Pantry: 1.25 lb white fish fillets; fish bones/heads or fish stock; powdered gelatin; bay leaves; whole black peppercorns; kosher salt; sugar; prepared horseradish; white vinegar (optional)
Full Ingredients
Fish & Aromatic Broth
- 1.25 lb (560 g) white fish fillets (cod, haddock, pike-perch/zander, or pollock), skin-on if possible
- Optional: 1 lb (450 g) fish bones/heads, gills removed, or substitute 4 cups (960 ml) low-sodium fish stock + 2 cups (480 ml) water
- 6 cups (1.4 L) cold water (if using bones)
- 2 medium carrots (about 250 g), sliced into 1/4-inch (6 mm) coins
- 1 small onion (120 g), halved (leave the papery peel on for color if clean)
- 1 celery stalk (40 g), rough-chopped
- 6 parsley stems (or 6 sprigs)
- 2 bay leaves
- 10 whole black peppercorns
- 2 tsp kosher salt (12 g), plus more to taste
- 1 wide strip lemon zest + 2 tbsp (30 ml) fresh lemon juice
Clarification & Aspic
- 2 large egg whites
- 1 tsp lemon juice or white vinegar (to help the clarification)
- 3 envelopes powdered gelatin (21 g total)
- 1/2 cup (120 ml) cold water, for blooming gelatin
- 1 tsp granulated sugar (4 g), to balance
Garnish & Assembly
- 1/2 cup (70 g) frozen green peas, thawed
- 6–8 small dill sprigs; a few parsley leaves (optional)
- Neutral oil for greasing
- 9×5-inch (23×13 cm) loaf pan; plastic wrap for easier unmolding
Serving
- Prepared horseradish, 1/2 cup (120 g)
- Optional horseradish cream: 1/2 cup (120 g) sour cream mixed with 2–3 tbsp horseradish, 1 tsp lemon juice, and a pinch of salt
Step-by-Step Instructions
Step 1: Set up your pan and bloom the gelatin
Lightly oil a 9×5-inch loaf pan and line it with a single sheet of plastic wrap, smoothing out air bubbles. In a small bowl, sprinkle the powdered gelatin over 1/2 cup cold water and let stand 10 minutes to bloom.
Step 2: Build the aromatic fish broth
In a large pot, combine fish bones/heads (if using) with 6 cups cold water. Add onion, celery, parsley stems, bay leaves, peppercorns, salt, and the strip of lemon zest. Bring just to a simmer over medium heat, skimming any foam. Add the sliced carrots and simmer gently for 10 minutes; lift out and reserve the carrot coins for garnish.
Step 3: Poach the fish
Slip the fish fillets into the gently simmering broth, ensuring the liquid barely trembles (about 180°F/82°C). Poach 6–8 minutes until the fish is just opaque and flakes easily. Transfer the fish to a plate to cool. Remove and discard skin and any bones; cut fillets into neat portions (about 1×3 inches).
Step 4: Strain and reduce the broth
Strain the broth through a fine-mesh sieve into a clean pot. If you have more than 3 1/2 to 4 cups, simmer to reduce to exactly 3 cups (720 ml). Take the pot off the heat and let the broth cool until warm but not hot; clarification works best when the liquid is not boiling-hot.
Step 5: Clarify for crystal-clear aspic
Whisk 2 egg whites with 1 tsp lemon juice or vinegar. Whisk this into the warm broth. Place over medium heat and stir constantly until the mixture reaches a gentle simmer; a raft of coagulated whites will form and rise. Stop stirring and simmer very gently for 8–10 minutes. Ladle the clear broth through a sieve lined with several layers of damp cheesecloth (or a coffee filter) into a clean pot or bowl. You should have about 3 cups of brilliantly clear stock.
Step 6: Season and dissolve the gelatin
Rewarm the clarified stock until hot but not boiling. Stir in the bloomed gelatin until fully dissolved. Add 1 tsp sugar and 1–2 tbsp fresh lemon juice, tasting for balance. Adjust salt as needed; the aspic should taste slightly more seasoned than a soup so it shines when chilled.
Step 7: Set the decorative base and assemble
Pour about 1/2 cup of the aspic into the lined loaf pan. Arrange a few dill sprigs, some carrot coins, and a few peas. Chill for 15–20 minutes until lightly set—this anchors your garnish. Arrange the fish pieces in a snug, even layer. Scatter remaining carrots and peas, tucking in more dill. Slowly pour in the remaining warm aspic, tapping the pan to release any trapped air bubbles. Cover and refrigerate until fully set, at least 4 hours (overnight is ideal).
Step 8: Unmold, slice, and serve with horseradish
To unmold, dip the pan briefly (10–15 seconds) in warm water, invert onto a chilled platter, and peel away the plastic. Slice with a long, thin knife dipped in hot water and wiped dry between cuts. Serve cold with prepared horseradish or the optional horseradish cream, plus rye bread if you like.
Pro Tips
- For the clearest aspic, keep the broth at a bare simmer during clarification—never a rolling boil.
- If your clarified stock measures less than 3 cups, top up with a bit of hot water and season; if more, reduce slightly before adding gelatin.
- Use skin-on fillets for poaching; remove the skin afterward for tidy slices that hold together.
- Anchor your garnishes in a thin pre-set layer so they don’t float or shift when you pour the rest.
- Keep the gelatin stock warm while assembling to prevent premature setting; a very low burner or warm water bath works well.
Variations
- Salmon Zalivnaya: Substitute salmon for half the white fish. The rosy fish against the clear aspic is stunning; keep the same method and times.
- Individual Molds: Portion into small ramekins or silicone muffin cups; unmold each onto a plate for elegant single servings.
- No-Egg Clarification: If avoiding egg whites, strain the broth twice through cheesecloth and chill overnight; remove any fat, then proceed with gelatin. It won’t be quite as glass-clear but still lovely.
Storage & Make-Ahead
Keep covered and refrigerated for up to 3 days. Do not freeze (gelatin weeps after thawing). This is an ideal make-ahead; prepare 1–2 days before serving for the cleanest set and easiest slicing. Leftovers should be kept well-chilled and served within 48 hours.
Nutrition (per serving)
Approximate for 8 servings: 90 calories; 16 g protein; 1 g fat; 3 g carbohydrates; 370 mg sodium. Values will vary based on fish and seasoning.
