No. 2589 — Fried Navaga in Aspic
English historical translation of Molokhovets recipe No. 2589 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and gut 12–16 navaga, wash, salt and season with a little ground pepper. Dry with a napkin, cut each into three pieces, dredge in flour and fry in 2–3 tablespoons of vegetable oil. Let cool.
Prepare a clear aspic from 2 pounds of small fish and 2 zolotniks of isinglass. The original clarifies it with roe that has been pounded and boiled together with the aspic; strain through a napkin as historically described.
Pour a little aspic into a mould and let it set. Arrange lemon slices, herbs and 15–20 cooked, peeled crayfish tails, then the pieces of fried navaga. Cover with the remaining aspic, chill until firm and turn onto a dish.