Carp in jelly

Cooked pieces of carp, decorated with carrots, eggs, peas … covered with gelatin.

Ingredients:

1 kg carp broth + head and backbone 200 g of root Vegetable Recipes (carrots, celery, parsley) 10 g gelatin 1.5 l water 5 pcs of allspice balls 3 pcs hard boiled eggs 2 pcs of bean leaves 240 g sterilised peas without brine tomatoes lemon carrots salt

Procedure:

1. Remove the scales and guts (cut off the head, fins and tail) and wash the carp several times under running water
2. With a sharp knife, cut the fish in half along the spine and then into smaller portions (about four centimetres long)
3. Cut the skin of the portions in several places so that they do not change shape during cooking
4. Pour water over the thoroughly washed head with the backbone, Vegetable Recipes and spices and boil the broth, which is salted at the end
5. Put the individual portions into the warm, strained broth and cook over low heat for 15-20 minutes
6. Let the broth cool, carefully remove the fish, place in a bowl, garnish with chopped eggs, carrots, tomatoes, lemon, green peas, etc.
7.

Recommendation:

You can also prepare other freshwater fish in this way, such as: pikeperch, trout, eel …

.