FISH IN ASPIC (STUDYNA RYBIACHA)
Source: Festive Ukrainian Cooking - Marta Pisetska Farley, University of Toronto Press, c1990

Fish in aspic is excellent for Sviata Vechera (Christmas Eve) since it may be prepared up to five days ahead and be in peak taste for serving on Christmas Eve.

1 firm-fleshed fish (whitefish, Canadian sole, flounder), about 2 lbs.
3 to 4 fish heads and fish trimmings
2 large onions
2 carrots
4-5 black peppercorns
1 bay leaf
2 tbls suger
2 tsp salt
1 envelope gelatin

Wash whole fish and fish heads in cold water. Run a knife over over fish, scraping from tail to head, to remove any leftover scales. Rinse the gut cavity. Cut off the heat at the gills, rinse again, and cut the into equal pieces. Rub inside and out with salt and set aside.

Remove gills from the heads. Combine fish heads, tails, fins, and all ingredients in a 4 quart pot, and cover with 6 cups cold water. Bring to a boil, skimming off foam, then reduce to a gentle simmer. Cook for 20 minutes or until heads are cooked through. Using a small sieve lined with a wet towel or cheese cloth, pour liquid off into a 2 quart jar. When most is poured off, lightly press on the remains and pour off the rest.

Place sections of fish in about 2 cups of stock. Bring to a gentle boil and simmer about 10 minutes until fish turns white. Do not overcook or pieces will fall apart. Remove with a slotted spoon, place on a platter, and when cool enough to handle, remove skin and bones. (Try to keep pieces large and not ragged.) Cover and cool. Strain cooking liquid again and add to rest of stock. For a more intense flowr, stock may be reheated and reduced by a third. Dissolve geletin in 1 cup of fish stock and add. Taste, and add salt as needed. Cool.

Pour in enough stock to cover the bottom of a 6 cup fish mold of glass pan by 1/2 inch. Refigerate until set. Remove
peel from the cooked carrots and slice into thin rounds. Arrange carrot rounds into an attractive pattern on the aspic, add a little more cooled stock, and cool. Evenly spread fish pieces over the aspic, cover with more stock, and cool until set. Continue to add stock until fish is completely covered. Refrigerate overnight.

To serve, run a sharp knife around the edge of the mold. Place a platter over the top of the mold, and invert. (A hot damp cloth helps to release it.) Garnish with parley and lemon slices.

Halyna's notes: Not my favorite but I have eaten it :) My great-aunts made this for Christmas every year... I remember. My mom still makes the meat varieties (pork, chicken, etc.)

To make it easier: Buy fillets already prepared and just ask for some fish heads for the stock. You do have to have resh stock. Its just tastes better.

You can add some garlic to the stock if you like.