Carp in jelly

Name: Carp in jelly
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 ready-to-cook carp (approx. 1 kg); 1 Onion; 1 l Vegetable broth (instant); 6 TABLESPOONS White wine vinegar; 2-3 Bay leaves; 1 TEASPOON Allspice seeds; 1 TABLESPOON white peppercorns; 1 TEASPOON Salt; 10 sheets white gelatine; 2 Eggs; 2 Protein; 20 g Tomato paste; 7-10 Tbsp Juice of 1 lemon; 7-10 Tbsp white pepper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 ready-to-cook carp (approx. 1 kg)
1 Onion
1 l Vegetable broth (instant)
6 TABLESPOONS White wine vinegar
2-3 Bay leaves
1 TEASPOON Allspice seeds
1 TABLESPOON white peppercorns
1 TEASPOON Salt
10 sheets white gelatine
2 Eggs
2 Protein
20 g Tomato paste
7-10 Tbsp Juice of 1 lemon
7-10 Tbsp white pepper

Directions

1
Halve the carp lengthwise and cut each half into 2-3 pieces. Wash the fish pieces. Peel and slice the onion. Boil up broth, vinegar, onion, bay leaf, allspice, pepper and salt and simmer for 2-3 minutes.
2
Place the carp pieces in the stock, cover and let them simmer at low heat for 10-15 minutes. In the meantime soak the gelatine in cold water. Boil eggs in boiling water for about 10 minutes. Let them cool down in cold water.
3
Lift the fish out of the stock and let it cool down as well. Pour the stock through a sieve and return it to the pot. Lightly beat the egg whites and stir into the stock with the tomato paste. Bring to the boil while stirring continuously and simmer for 1-2 minutes.
4
Line a sieve with a linen cloth and pour the stock through the cloth. Squeeze the gelatine and stir into the clear, hot stock. Season to taste with lemon juice, salt and pepper. Remove bones from the fish pieces.
5
Peel and slice the eggs. Layer fish pieces and egg slices in a mould. Sprinkle with the bay leaf, allspice and peppercorns from the stock. Pour cold stock over the carp and let it set in the fridge for at least 4 hours.
6
It goes well with mayonnaise and bread.