Russian: Kholodets (Jellied Fish)

Recipe by Paul Young <paul@cooking-with-paul.com>

(serves 4)

Ingredients:

• 4 tilapia filets (approx 4 ounces each)
• 4 teaspoons fish base dissolved in 4 cups of water (or sub shrimp bullion)
• ½ cup carrots, thinly slices (approx 1 carrot)
• 1 cup mushrooms, thinly sliced
• 4 teaspoons Worcestershire sauce
• 4 teaspoons garlic powder
• 4 teaspoons onion powder
• 4 teaspoons agave nectar
• Salt and pepper (to taste)
• 1 ounce unflavored gelatin (4 packets)
• 4 tablespoons fresh dill, chopped
• 4 slices lemons
• Fresh dill tops (optional, for garnish)
• Chive sprigs (optional, for garnish)

Horseradish sauce ingredients

• 4 tablespoons sour cream
• 4 tablespoons prepared horseradish
• 2 tablespoons mayo
• Juice of ½ lemon
• Salt and pepper (to taste)
• 3 tablespoons chives, finely chopped (set aside 1 tablespoon for garnish)

Procedure:

• Add tilapia and 4 cups of water to a pan; bring to boil, then simmer until fish is just done (approx 1 minute)
• Remove tilapia from pan and set aside
• Add fish base to remaining cooking liquid, then add Worcestershire sauce, garlic powder, onion powder, sugar, carrots, and mushrooms
• Bring broth to a boil, then simmer until carrots are soft (approx 3 minutes)
• Remove vegetables with a slotted spoon; set aside
• Add gelatin, mix well (until gelatin has completely dissolved); remove from heat
• Stir in chopped dill; season with salt and pepper (to taste)
• Pour 1 cup of seasoned broth into a bowl, put bowl into refrigerator until it is semi-set (about 1 hour)
• Decorate the mold: spray bottom and sides of 8x8 inch glass baking dish with olive oil; position 4 lemon slices equally spaced on the bottom of baking dish, then add carrots followed by mushrooms
• When ready, break apart the semi-set gelatin and add to baking dish, then carefully drizzle in about ¼ cup of broth (try not to disturb the arrangement of lemon slices); refrigerate again for about 1 hour (this becomes the top layer of the Kholdet)
• Break apart fish into chunks and add to pot with the remaining broth
• When ready, carefully pour broth and fish mixture into mold (this becomes the bottom layer of the Kholodet); return mold to refrigerator until gelatin is completely set (about 2 hours)
• Make the horseradish sauce: set aside 1 tablespoon of chopped chives, then add all other sauce ingredients to a bowl; mix well
• Remove the gelatin from the mold: add about 1 inch of hot water to a sink, then place mold into hot water for about 30 seconds (this will help loosen the mold); remove mold from water and place a large baking sheet upside down on top of baking dish (like a lid), then flip upside down (the gelatin should fall right out of mold)
• Cut gelatin into 4 equal quarters and transfer to serving plates with a spatula; garnish with fresh dill tops and chive sprigs (if desired)
• Serve with horseradish sauce on the side