Zalivnoe is the classic Russian jellied fish dish served as a cold appetizer for holidays and Sunday lunches. Tender poached fish is suspended in a clear, lightly seasoned aspic and decorated with carrot and pickle garnishes. It is traditionally served with grated horseradish, lemon, and dark rye bread.
Prep Time25 mins
Cook Time85 mins
Total Time110 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 240 kcalCalories
- 11 gFat
- 2.5 gSaturated Fat
- 4 gCarbs
- 1 gFiber
- 2 gSugar
- 28 gProtein
- 520 mgSodium
- 560 mgPotassium
- 55 mgCalcium
- 1.2 mgIron
- 6 mgVitamin C
- 320 mcgVitamin A
Ingredients
For the Fish and Stock
- 2 lb (900 g) fish bones, heads, and trimmings (from the fillets, plus extra if available)
- 1 lb (450 g) skinless fish fillets, such as cod, sea bass, or salmon
- 8 cups (2 L) cold water
- 1 large onion, peeled and halved
- 1 large carrot, peeled
- 2 celery stalks with leaves
- 1 bay leaf
- 8 whole black peppercorns
- 1 tsp salt
- 2 tbsp fresh lemon juice
For the Garnish
- 1 small carrot, peeled
- 2 tbsp finely chopped fresh dill
- 2 hard-boiled eggs, peeled and sliced (optional)
- 3 small gherkin pickles, sliced thin
- 1 lemon, cut into thin half-moons
To Finish
- 1 envelope (about 7 g) unflavored gelatin, optional, only if stock does not gel
- 1-2 tbsp grated fresh horseradish, for serving
- Cracked black pepper, to taste
Directions
- Rinse the fish bones and head under cold running water and place in a large stockpot with the cold water, halved onion, large carrot, celery, bay leaf, peppercorns, and salt. Bring slowly to a bare simmer, skimming any foam that rises, then cook gently, uncovered, for 60 to 70 minutes until the liquid is reduced to about 4 cups.
- While the stock simmers, place the fish fillets in a separate saucepan with just enough lightly salted water to cover and a squeeze of the lemon juice. Bring to a gentle simmer and poach 6 to 8 minutes, until the flesh turns opaque and flakes easily. Lift out, cool, and break into large chunks, checking carefully for any small bones.
- Strain the fish stock through a fine sieve lined with cheesecloth into a measuring jug and taste for seasoning. If using commercial gelatin, bloom it in 1/2 cup of the warm stock for 5 minutes, then stir the softened gelatin back into the pot until completely dissolved.
- Quick-test the natural set by chilling a small spoonful of stock in the freezer for 5 minutes; it should hold a soft jelly. If the stock is still liquid, stir in the bloomed gelatin from the previous step.
- Cut the small carrot into thin decorative coins, stars, or leaf shapes and blanch in boiling water for 1 to 2 minutes until just tender, then chill in a bowl of ice water. Pat the slices dry along with the egg and pickle slices.
- Pour about 1/3 cup of the warm aspic into a wide shallow serving dish or individual molds and refrigerate for 15 to 20 minutes until just tacky-set.
- Arrange the carrot shapes, pickle slices, eggs, and a sprinkle of dill in a decorative pattern over the set layer. Spoon another thin film of aspic gently over them and chill 10 minutes to lock the garnish in place.
- Distribute the flaked poached fish evenly over the second layer, then carefully pour the remaining aspic over the fish until everything is just covered. Refrigerate for at least 4 hours, preferably overnight, until firmly set.
- Cut into neat squares, or unmold by dipping the outside of the dish briefly in warm water and inverting onto a chilled platter. Serve cold with grated horseradish, lemon wedges, a grind of black pepper, and slices of dark rye or pumpernickel bread.
Cook’s Notes
- For the clearest aspic, never let the stock boil; keep it at a bare simmer and skim the surface several times for a clean, jewel-like result.
- Pike-perch (sudak) and carp are the most traditional choices for zalivnoe; cod, sea bass, and salmon are excellent substitutes that hold their shape well when poached.
- Always bloom commercial gelatin in cold liquid first to avoid clumps, and never add it to boiling stock or it will lose its setting power.
- To unmold neatly, briefly dip the outside of the dish in warm water for 10 seconds, invert onto a chilled plate, and give a gentle shake.
- Stir in 1 to 2 tablespoons of drained liquid from canned peas or a splash of white wine into the aspic for a subtle flavor lift without clouding it.
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