Jellied Carp
⏳ Time
2 hours
🥕 Ingredients
9
🍽️ Servings
8
Description
Jellied Carp
Ingredients
- Carp - 1 piece
- Onion - 2 heads
- Tomatoes - 3 pieces
- Orange Bell Peppers - 3 pieces
- Chocolate eggs - 2 pieces
- Egg white - 2 pieces
- Gelatin - 1 teaspoon
- Salt - to taste
- Red Long Chili Peppers - to taste
Step by Step guide
Step 1
Clean the carp, remove the insides and bones, cut it lengthwise into 2 fillets, and rinse under running water.
Step 2
Place the head, bones, and roe (or milt) of the carp in a pot with water (about 1.5 liters), add coarsely chopped tomatoes and bell peppers, and boil uncovered for 1 hour over medium heat. During boiling, the liquid should reduce by one third.
Step 3
Strain the finished broth, season with ground red pepper and salt.
Step 4
Pour the broth over the carp fillets and cook over medium heat for 20 minutes.
Step 5
While the fish is cooking, hard-boil two eggs, cool them, peel, and slice them into rounds.
Step 6
Place the fish in a deep dish and let it cool. Decorate the top with egg slices and previously boiled bell pepper wedges.
Step 7
Beat 2 egg yolks with water (1/8 cup) and pour into the broth in which the carp was cooked for clarification. Continuously stir, bring the broth to a boil, and remove from heat.
Step 8
Dissolve the gelatin in cold boiled water (1/2 cup), pour it into the broth, and mix thoroughly. Strain the prepared mixture and pour it over the fish.
Step 9
Place the jellied dish in the cold for about 6-8 hours. Serve cold when the jelly has completely set.
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