No. 1453 — Ruffe Fish Aspic
English historical translation of Molokhovets recipe No. 1453 from the 1901 Russian cookbook, retaining original methods and measures.
Clean fresh large ruffe, remove heads and tails and make a small amount of stock from them.
Flatten the fish and lift boneless fillets. Poach in the boiling head stock, remove into a stoneware bowl and set on ice.
Clarify the fish broth with roe and strain.
Rinse a smooth ring mould with cold water, lay a row of fillets then a row of crayfish tails and pour over a little lukewarm aspic.
Cool until set, repeat layers of fish and crayfish and cover with aspic. Chill and turn out onto a dish.
Fill the centre with peeled fresh cucumbers cut into cubes mixed with crayfish tails, chopped dill and chervil.
For elaborate service decorate the outside with additional ruffe fillets and thin squares of aspic arranged like scales. Offer horseradish with vinegar.