Marinated carp in aspic

Name: Marinated carp in aspic
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 2 Onions; 150 g Carrots; 2 (approx. 120 g) Parsley roots; 100 g Celery; 150 g Mushrooms; 1/2 l White wine vinegar; 1 TABLESPOON Sugar; 7-10 Tbsp Salt; 10 black peppercorns; 3 Allspice seeds; 3 Juniper berries; 1 Bay leaf; 1 piece(s) Lemon peel; 1 (approx. 1 kg) Carp; 7-10 Tbsp Juice of 1 lemon; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 12 sheets white gelatine; 1 glass (580 ml/ drained weight 250 g) pickled yellow and red capes (alternatively pickled peppers); 1 collar flat leaf parsley

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

2 Onions
150 g Carrots
2 (approx. 120 g) Parsley roots
100 g Celery
150 g Mushrooms
1/2 l White wine vinegar
1 TABLESPOON Sugar
7-10 Tbsp Salt
10 black peppercorns
3 Allspice seeds
3 Juniper berries
1 Bay leaf
1 piece(s) Lemon peel
1 (approx. 1 kg) Carp
7-10 Tbsp Juice of 1 lemon
7-10 Tbsp Pepper
2 TABLESPOONS Oil
12 sheets white gelatine
1 glass (580 ml/ drained weight 250 g) pickled yellow and red capes (alternatively pickled peppers)
1 collar flat leaf parsley

Directions

1
Peel onions, carrots, parsley roots and celery. Cut onion into slices, carrots and parsley root into thin slices, celery into cubes. Clean, wash and slice the mushrooms.
2
Bring vinegar, 1/2 litre water, sugar, salt, peppercorns and pimento seeds, juniper berries, bay leaf and lemon peel to the boil. Add onion, carrots, parsley root and celery and cook for about 8 minutes.
3
Has the cold already hit you? According to Finnish studies, vitamin C ensures that we get back on our feet more quickly. Even a medium-sized orange covers our daily requirements.
4
Season with salt and pepper and fry in hot oil on both sides for about 5 minutes. Pour the vegetable marinade over the fried fish, cover and leave to marinate in the refrigerator for 6 days. Remove the fish and pour the marinade through a sieve.
5
Soak gelatine in cold water. Heat the marinade and dissolve the pressed gelatine in it. Put some aspic on the bottom of a box mould (26 cm long, 1 1/2 litre capacity) and let it set in the fridge.
6
Drain the capes and cut into smaller pieces. Wash parsley, dab dry and remove leaves. Mix the capes and parsley leaves and spread on the aspic. Cover with aspic and allow to set.
7
Place the carp pieces on top and cover with the vegetables from the marinade. Spread the rest of the aspic on top and chill for at least 3 hours. Place the mould briefly in hot water and turn over. Evt.
8
on a bed of lettuce. Makes about 16 slices.