Carp in aspic
Description
We present a simple recipe for carp in aspic. I use carp weighing 1–1.5 kg. The vegetable set includes carrots, onions, and tomatoes. Place the finished aspic in the refrigerator and wait until it has fully set. Good luck. Serve with herbs and sauce.
Instructions
- 1
Step 1
Rinse the carp and remove the scales. Slit the belly and gut the fish. Then cut it up, separating the fillet from the bones. Cover the bones, fins, and head with water (1.5 liters) and simmer over medium heat for 1.5 hours.
- 2
Step 2
Wash and peel the vegetables. Add them to the broth about 45 minutes after cooking begins.
- 3
Step 3
Remove the vegetables and fish pieces from the broth.
- 4
Step 4
Place the fish fillet in the broth, add paprika and salt. Bring to a boil, then simmer over low heat for another 30 minutes. Remove the fish and strain the broth thoroughly several times. In 100 ml of broth, dissolve 1 tsp gelatin. Add the mixture to the strained broth and stir.
- 5
Step 5
Place the fish and vegetable pieces on a platter. Add lemon slices and herbs, and pour in the broth. When the broth has cooled, place the platter in the refrigerator until fully set.