*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Fish                             Main dish
                 Christmas                        Russian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lg           Firm Fleshed Fish -- (White
                         -fish, Canadian Sole,
                         -Flounder, About 2 Pounds)
    3                    Fish Heads And Trimmings
    2       lg           Onions
    2       lg           Carrots
    4                    Black Peppercorns -- To Taste
    1       lg           Bay Leaf
    2       tb           Sugar
    2       ts           Salt
    1       pk           Plain Geletin -- (1 Envelope)
   Wast the whole fish and fish heads in cold water.  Run
   a knife over the fish, scraping from tail to head, to
   remove any leftover scales.  Rinse the gut cavity.
   Cut off the head at the gills, rinse again and cut
   into equal pieces.  Rub inside and out with salt and
   set aside.  Remove the gills from the heads.  Combine
   the fish heads, tail, fins and all ingredients in a 4
   quart pot, then cover with 6 cups of cold water.
   Bring to a boil, skimming off the foam, then reduce to
   a gentle simmer.  Cook for 20 minutes or until the
   heads are cooked through.  Using a small sieve, lined
   with a wet towel or cheesecloth, pour the liquid into
   a 2 quart jar.  When most is poured off, press lightly
   on the remains and pour off the rest.  Place the
   sections of fish in about 2 cups of stock.  Bring to a
   gentle boil and simmer for about 10 minutes or until
   the fish turns white.  Do NOT overcook or the pieces
   will fall apart.  With a slotted spoon, remove the
   fish pieces and place on a platter to cool.  When cool
   enough to handle, remove the skin and bones trying to
   keep the pieces large and not ragged.  Cover and cool.
   Strain the cooking liquid again and add to the rest of
   the stock.  For a more intense flavor, stock may be
   reheated and reduced by a third.  Dissolve the gelatin
   in 1 cup of fish tock and add.  Taste and add salt if
   needed.  Cool.  Pour in enough stock to cover the
   bottom of a 6 cup fish mold or glass pan by 1/2 inch.
   Reftigerate until set.  Remove the peel from thecooked
   carrots and slice them into thin rounds.  Arrange the
   carrot rounds in an attractive pattern on the aspic,
   add a little more cooled stock, and cool until set.
   Evenly spread the fish pieces over the aspic, covering
   with more stock, cooling until set.  Continue to add
   stock until the fish is completely covered.
   Refrigerate overnight.
   Run a sharp knife around the edge of the mold.  Place
   a platter on top of the mold and invert.  (A hot damp
   cloth helps to release it.)  Garnish with parsley
   sprigs and lemon slices just before serving.
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