Jellied Carp
Description
A tasty appetizer for any gathering. If you present carp aspic beautifully, your guests may not even notice the other appetizers on your table. Because aspic is always a pleasant surprise. Tasty and tender, everyone will enjoy it. The fish broth is simmered on parsley and celery roots. Carp aspic is garnished with berries, preferably tart ones such as lingonberries and currants, as well as various vegetable shapes. Use your imagination, and your aspic will be a hit! Let's begin. 1. Clean and wash a fresh carp. Cut off the head and tail. Cut the carp into pieces and remove the bones. 2. Place the head and tail in a pot, cover with water. Bring to a boil; foam will rise and should be skimmed off. 3. As soon as the water boils, add parsley and celery roots, a bay leaf, and pepper to the pot. 4. After it comes to a boil, simmer over medium heat for another 20 minutes. Skim off any foam that forms. 5. Then remove the tail and head. Add the fish pieces to the broth and cook until done. 6. While the carp is cooking, prepare the garnishes for the aspic. First, hard-boil the eggs. Cool, peel, and slice lengthwise into quarters. 7. Cook the carrots as well; if you cut the carrots into small pieces, they will cook faster. Spread the cooked carrots on a flat plate so they cool faster and are easier to slice. 8. You can slice the carrots into rings, or cut flower shapes from them. 9. Prepare a mold for the aspic. 10. Remove the cooked carp and arrange it in the mold. Top with eggs, carrots, and berries. 11. Add gelatin to the broth and cook until the gelatin is completely dissolved. Pour the broth into the mold with the carp, carrots, and eggs. Refrigerate until fully set. Your carp aspic is ready. Serve the appetizer at the table.