Fish Zalivnoe

Flora S.


  • 2 lb salmon cat fish, trout
  • 1 carrot
  • 1 onion
  • parsley root
  • 1 lemon peeled
  • 1 bay leaf
  • 2 tbsp gelatin
  • salt


  • Soak 20-30 g gelatin in water in advance. Wash and clean fish.
  • Cut the head, tail and fins and pour over it cold water (2 liters). Slice fish. Place fish head, tail, parsley root, onion, salt in a pan and cook 25-30 minutes, then add sliced fish and cook at low heat until done (not more than 20 minutes).
  • Take fish slices out carefully and arrange them on a dish. Place a lemon slice (peeled) on every fish slice anâ decorate with carrot rounds.
  • Strain fish stock and add gelatin, bring to a boil and strain again.
  • Decorate fish with parsley green and pour over half stock carefully.
  • Let it to congeal a little and then pour over the rest.
  • Serve with cabbage salad, hot sauces.

Hours: Monday - Thursday: 10am - 8pm
Friday & Saturday 10am - 5pm