Aspic-jellied carp
0.7k 60 минут 8 порции
Traditionally, "water" are considered to have walleye, sturgeon, at worst, flounder... But in the fridge invitingly lay the carp, and the filler really like... )) I made this improvisation. This is my first time on the website, so do not judge strictly)
Ingredients for Aspic-jellied carp
- Black pepper
- Bay leaf
- Gelatin - 50 g
- Chicken egg - 1 piece
- Lemon - 2 PCs
- Celery root - 1/4 PCs
- Carrots - 1 piece
- Onion - 1 piece
- Fish - 1 kg
- Salt
- Greens
Step by step instruction of cooking Aspic-jellied carp
Шаг 1
Soak the gelatin in water (1 liter)
Шаг 2
The vegetables coarsely chop, add to the pot
Шаг 3
Put the pieces of carp, add water to slightly cover the fish and put it on the fire.
When boiling, add salt (to spare!), pepper and Bay leaf and cook for about 30 minutes on low heat
Шаг 4
Take out fish, free from bones and put into a form (I laid out the pieces in any order - hence "jelly")
Шаг 5
A little of the cooled broth, strain, add swollen gelatin, the juice of one lemon and whipped to a froth protein. Again strain through cheesecloth
Шаг 6
Fish pour a small amount of broth, put on the cold.
As soon as the jelly is a little "grab" to put slices of carrots (or any vegetables desired) and again pour the broth and cold
Шаг 7
Decorate with slices of lemon and herbs, pour remaining broth and put them for 2-3 hours in a cool place.
Шаг 8
Cut into portions and decorate as desired.
It is quite hearty, but at the same time delicate and light dish, good for diet. VERY tasty with horseradish!
Bon appetit!