MMMMM----- Recipe via Meal-Master (tm) v7.02
  
      Title: Studynyna Rybiacha (Fish In Aspic)
 Categories: Fish, Main dish, Christmas, Russian
   Servings: 10
  
       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.
   
   TO SERVE:
   
   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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