Jellied Carp
Description
The recipe won't take much time. Unfortunately, I couldn't find carp with heads at my local store. If you happen to come across them, grab them and boil the broth with the heads (naturally, the innards should be removed). That kind of broth will be even richer and will set faster. Although, in any case, I didn't have any problems with that, and the aspic set without gelatin. Try making this recipe at home—it's very tasty.
Instructions
- 1
Step 1
Choose small carp carcasses. Rinse them thoroughly under running water and clean them.
- 2
Step 2
Put the carrots and onion into the large pot in which you will cook the broth.
- 3
Step 3
Add carp cut into 3–4 cm pieces to the vegetables. Add dill, peppercorns, and salt to the same pot. Simmer the broth over medium heat until the fish is cooked through.
- 4
Step 4
After 30-40 minutes, when the fish is fully cooked, remove it and continue simmering the broth for a few more minutes.
- 5
Step 5
Place the fish pieces on a serving dish, garnish with carrots, peas, and sprigs of fresh dill. Then pour over the broth and refrigerate.