Aspic metropole with horseradish sauce. A sterlet, a species of sturgeon, is boned and skinned and then poached in white wine and fish stock. When cool it is decorated with slices of tomato, halved hard boiled eggs stuffed with caviar and crayfish tails, glazed with aspic made from fish stock. It is served with horseradish mixed with vinegar, a little sugar and whipped cream. This dish originated in Russia.