Jellied Carp

To cook the carp in aspic, clear the fish, cut off the head, and separate the bones and tail. Cut the fish fillet into pieces.

Place the head, tail and spine in a pan, add vegetables, spices and pour water. Cook the broth over medium heat for 1.5-2 hours.

Filter the finished fish broth through a sieve. Bring the fish broth to a boil and add prepared pieces of fish. The fish is ready when the meat turns white.

Carefully remove the pieces of fish with a slotted spoon and, if no bones have been removed before then, they can be easily removed now. Sprinkle the fish with vinegar and set aside, but for now you need to make the broth transparent.

Add egg white to the boiling broth and mix thoroughly with a whisk. Egg white will curl up and remove sediment. Strain the broth again, but already through cheesecloth.

Pour a small amount of broth into a bowl, and when it cools down, dilute gelatin in it. Add diluted gelatin to the broth and bring to a boil.

While cooking the broth, cut leaves, flowers or simply cut into circles from boiled carrots, this is to decorate the aspic.

On a prepared dish or in a bowl, lay out pieces of carp, decorate with carrots, you can decorate with lemon, herbs, etc. Pour the chilled broth over the fish and place in the refrigerator.

In order for beautifully laid products not to move around the dish, it is necessary to fill the fish in several passes. Jellied fish is being cooked one day before serving.