Latvian Fish Aspic (Zivju galerts) — Clear Dill-Scented Baltic Fish Jelly

• 900 gpike-perch fillets (skin removed, pin bones removed)
• 700 gwhite fish frames and heads (gills removed for a clean broth)
• 1.5 lcold water
• 1yellow onion (peeled and halved)
• 2carrots (1 roughly chopped for stock, 1 sliced into neat rounds for garnish)
• 80 gcelery root (peeled and chopped)
• 2 leafbay leaves
• 1 tspblack peppercorns
• 6allspice berries
• 12 gfine sea salt
• 14 gunflavored powdered gelatin
• 15 mlapple cider vinegar
• 2eggs (hard-boiled, cooled, and sliced)
• 8 sprigfresh dill
• 80 gprepared horseradish

Instructions

1. 1

   Rinse the fish frames and heads under cold running water for 2 minutes, checking that all gills and dark blood patches have been removed. Put them in a wide pot with 1.5 l cold water and bring slowly to a bare simmer over medium heat, skimming foam for 8 minutes so the final aspic stays clear.

2. 2

   Add the halved onion, chopped carrot, celery root, bay leaves, peppercorns, allspice berries, and 12 g salt to the pot. Simmer uncovered for 35 minutes at a gentle bubble, because hard boiling makes the broth cloudy and can give Latvian zivju galerts a harsh fishy taste.

3. 3

   Lower the pike-perch fillets into the simmering stock and poach them for 7 minutes, or until the thickest pieces flake cleanly but remain moist. Lift the fillets out with a slotted spoon, place them on a plate, and cover them loosely while the stock finishes extracting flavor from the bones.

4. 4

   Strain the stock through a fine sieve lined with damp cheesecloth into a clean saucepan, pressing the solids only lightly. Measure 900 ml of the clear stock for the aspic, then stir in 15 ml apple cider vinegar and adjust only by simmering 3 minutes more if the flavor needs concentrating.

5. 5

   Sprinkle 14 g powdered gelatin over 80 ml cold water in a small bowl and let it bloom for 10 minutes. Warm the measured stock until steaming but not boiling, whisk in the bloomed gelatin until fully dissolved, and keep the liquid hot enough to pour smoothly.

6. 6

   Slice the reserved garnish carrot into 5 mm rounds and arrange the rounds with egg slices and dill sprigs in a 1.5 l glass mold or shallow serving dish. Break the poached fish into large flakes, distribute it evenly over the garnish, and avoid packing it tightly so the clear jelly can surround each piece.

7. 7

   Pour the hot gelatin stock slowly over the fish until the pieces are just covered, then tap the dish 6 times on the counter to release trapped air bubbles. Chill uncovered for 30 minutes, cover the dish, and refrigerate for at least 5 hours until the aspic is fully set.

8. 8

   To unmold, dip the outside of the dish in warm water for 12 seconds and invert it onto a chilled platter. Serve cold with 80 g prepared horseradish, and place it on a Latvian cold table with rupjmaize, pīrāgi, and a separate plate of jāņu siers when serving for a celebration.