Crucian Carp Mayonnaise
Sauces and Marinades | Kazakhstani cuisine
⏳ Time
2 hours
🥕 Ingredients
13
🍽️ Servings
20
Description
This recipe was shared with us by John Smith, the head chef of a local American bistro.
Ingredients
- Crucian Carp - 2 pieces
- Fennel - 7.1 oz
- Celery stalk - 7.1 oz
- Onion - 7.1 oz
- Carrot - 7.1 oz
- Apple - 7.1 oz
- Safflower Oil - 3 fl oz
- Salt - 0.3 oz
- Whole egg - 2 pieces
- Mustard Greens - 0.4 oz
- Lime Juice - 0 fl oz
- Agar-Agar - 0.1 oz
- Horseradish Leaves - 0 fl oz
Step by Step guide
Step 1
Prepare the broth: clean the crucian carp by removing the gills, eyes, and entrails. Quickly fry them in vegetable oil on both sides, then transfer to the oven to finish cooking for 10 minutes at a temperature of 356°F.
Step 2
Roast the fennel, celery, carrot, apple, and onion in the oven at 356°F for 20 minutes.
Step 3
In a pot, first add the roasted vegetables, then the crucian carp, followed by two liters of water and one kilogram of ice. Slowly bring to a boil, skimming off the foam. Cook for 20 minutes, remove the foam, and set aside to let it rest.
Step 4
Take 300 ml of broth, bring it to a boil, add salt and agar-agar. Cook for one minute and cool to 55 degrees.
Step 5
In a bowl, mix the egg, lime juice, honey, mustard, and horseradish juice. Gradually add the oil in a thin stream.
Step 6
Introduce the resulting emulsion into the broth cooled to 131°F. Stir quickly and place in the refrigerator for one hour.
Step 7
Then blend until you achieve a mayonnaise-like consistency.
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