Jellied Crucian Carp
Description
Perfect for the table and with drinks. Jellied crucian carp is simple and quick to prepare, not counting the time the dish spends chilling. For this purpose, it is best to use large crucian carp; the bones are easier to remove from them. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare the ingredients for making jellied crucian carp.
- 2
Step 2
Clean the crucian carp, gut them, and wash inside and out. Cut into pieces.
- 3
Step 3
Place the cut fish in a pot. Add the onion and carrot.
- 4
Step 4
Pour in water so that it just barely covers the fish.
- 5
Step 5
Add the parsley and bay leaf. Season with salt and pepper to taste.
- 6
Step 6
Bring the contents of the pot to a boil, then reduce the heat to the lowest setting. Simmer the crucian carp with the pot lid slightly ajar so the broth barely simmers; this will keep it clear.
- 7
Step 7
Strain the broth, and place the fish on a plate.
- 8
Step 8
Carefully prepare the fish, removing the bones. Place in an aspic mold.
- 9
Step 9
Soak the gelatin in 2–3 tablespoons of cold boiled water. Let it swell. Bring the broth to a boil and add the gelatin. Stirring constantly, dissolve the gelatin in the fish broth. Pour this broth over the fish. Garnish with herbs and boiled carrots. Chill until the aspic is fully set.
- 10
Step 10
The jellied carp is ready. Serve with mustard, horseradish, and ketchup.