📝 About This Recipe
Zalivnoye is the elegant, refined cousin of the rustic holodets, traditionally gracing the center of Russian holiday tables with its shimmering, stained-glass appearance. Unlike meat-heavy aspics, this version features delicate white fish suspended in a golden, clarified broth infused with aromatics and colorful garnishes. It is a masterpiece of texture and visual artistry, offering a clean, savory taste that perfectly balances the richness of a festive feast.
🥗 Ingredients
The Fish and Broth Base
- 2 lbs Zander (or Pike-Perch/Cod) fillets (skin removed, cut into 2-inch chunks)
- 1 lb Fish heads, bones, and tails (rinsed thoroughly for a rich stock)
- 2 quarts Cold water
- 1 large Yellow onion (peeled and halved)
- 1 large Carrot (peeled)
- 1 piece Celery stalk (cut into thirds)
Aromatics and Clarification
- 10 pieces Black peppercorns (whole)
- 2 pieces Bay leaves
- 1.5 teaspoons Salt (or to taste)
- 3 tablespoons Gelatin powder (unflavored)
- 2 large Egg whites (used for clarifying the stock)
Garnish and Decoration
- 2 pieces Hard-boiled eggs (sliced into rounds)
- 1 piece Cooked carrot (sliced into stars or flowers)
- 1/2 bunch Fresh dill (small sprigs)
- 1/4 cup Green peas (blanched or canned)
- 1 piece Lemon (thinly sliced half-moons)
- 2 tablespoons Cranberries or Pomegranate seeds (for a pop of color)
👨🍳 Instructions
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1
Place the fish heads, bones, and tails in a large stockpot with 2 quarts of cold water. Bring to a gentle boil, then immediately reduce heat to low. Skim off any gray foam that rises to the surface to ensure a clear base.
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2
Add the onion, whole carrot, celery, peppercorns, and bay leaves to the pot. Simmer uncovered for 30 minutes. Do not let it boil vigorously, as this clouds the stock.
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3
Carefully add the fish fillets to the simmering broth. Poach them gently for 8-10 minutes until just cooked through and opaque. Use a slotted spoon to remove the fillets and the whole carrot; set them aside to cool.
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4
Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Discard the bones and aromatics. You should have about 5-6 cups of liquid.
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5
To clarify the stock: Whisk the egg whites until frothy and stir them into the warm (not boiling) stock. Bring to a simmer while whisking. The egg whites will trap impurities and rise to the top as a 'raft.' Simmer for 5 minutes, then strain again through a fresh layer of cheesecloth.
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6
In a small bowl, bloom the gelatin by mixing it with 1/2 cup of the warm stock. Let it sit for 5 minutes, then stir it back into the main pot of warm stock until completely dissolved. Season with salt—it should taste slightly over-salted as flavors mute when cold.
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7
Prepare your serving dish (a large shallow glass platter or individual molds). Pour a thin layer of the stock (about 1/4 inch) into the bottom and place in the refrigerator for 15-20 minutes to set.
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8
Once the base layer is tacky, arrange your decorative elements: the fish chunks, carrot stars, egg slices, peas, lemon, and dill sprigs in an aesthetically pleasing pattern.
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9
Carefully ladle a bit more stock over the decorations, just enough to anchor them without making them float. Refrigerate for another 15 minutes.
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10
Slowly pour the remaining stock over the fish and garnishes until they are completely submerged. Cover the dish with plastic wrap, ensuring it doesn't touch the liquid surface.
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11
Chill in the refrigerator for at least 6 hours, or preferably overnight, until the jelly is firm and crystal clear.
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12
To serve, slice into squares or rectangles directly in the dish, or if using molds, dip the bottom of the mold in warm water for 5 seconds to release before inverting onto a plate.
💡 Chef's Tips
For the clearest jelly, never let the stock reach a rolling boil; a gentle 'smile' (lazy bubbles) is perfect. If you prefer meat, substitute the fish with chicken breast and use a high-quality chicken bone broth as the base. Always taste your broth before adding gelatin; it needs to be punchy and well-seasoned to stand up to being served cold. Use a very sharp knife dipped in hot water to get clean, professional-looking slices when serving. If the jelly is too soft, you can re-melt it gently and add another teaspoon of dissolved gelatin.
🍽️ Serving Suggestions
Serve with a side of spicy Russian horseradish (Khren) or hot mustard for a classic flavor contrast. Pair with a chilled shot of premium vodka to cleanse the palate between bites. Accompany with slices of dark, dense rye bread or Borodinsky bread. A side of pickled cucumbers or marinated mushrooms complements the delicate texture of the aspic. Garnish the serving platter with extra fresh parsley and lemon wedges for a vibrant presentation.