Carp, Tench or Pike in Jelly

Last Updated on October 1, 2024

Fish meat cooked in vegetable broth, covered with gelatin.

Ingredients:

1.25 kg fish (carp, tench or pike) 200 g of root Vegetable Recipes (carrots, celery, parsley) 20-30 g of celery 1 l water spine and head of carp salt Additives: 50 g onions new spices bean leaf whole pepper For garnish: 2 pcs hard boiled eggs small pickles

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green parsley green peas

Procedure:

1. Gut the carp, cut it and the bones in half
2. Boil the Vegetable Recipes, fish heads and backbone from the fish and spices, strain the broth, pour into a smaller container and season with salt
3. Cut the fish crosswise into 4-5 cm wide pieces
4. Then cook it in the broth over low heat, putting in several pieces at a time
5. Remove the thicker bones from the cooked carp and arrange the fish on a plate
6. Strain the broth through a fine sieve or cloth
7. Dissolve the gelatine (according to the instructions on the package), pour it into the broth and let it cool
8. Hard boil the eggs, peel them and cut them into rounds or pieces
9. Garnish the carp with Vegetable Recipes, egg pieces, pickles, pour over the solidifying broth and let cool
10. Serve with vinegar or lemon and cold sauces.

Tench or Pike in Jelly