Sterlet 125, 150 small fish, gelatin 3, black caviar 15, 15 onions, crayfish 2 pcs., red caviar 15, horseradish sauce and vinegar 30.
The treated sterlet cut into portions and cook in a pre-prepared fish broth of small fish. Finished pieces of cartilage sterlets clean and store in the refrigerator.
Broth, bring to a boil, add the soaked gelatin (12-15 g per 1 liter of broth). Clear of strained jelly should resemble in appearance and taste of ukha or fish-soup. Jelly cool slightly and pour into a salad bowl layer 1-1.5 cm. On the frozen layer of jelly put pieces of sterlet garnished their crayfish, caviar and gradually pour the jelly.
When serving salad bowl with sterlet can be put in another salad bowl with crushed ice. A separate submit a horseradish sauce and vinegar.
You can also cook walleye, burbot or ruffs.