Jellied carp

8 servings

120 minutes

Jellied carp is a classic dish of Russian cuisine that combines the delicate texture of fish with transparent aromatic jelly. First appearing on noble tables, it embodies sophistication and careful attention to culinary art. Carp cooked in rich vegetable broth gains tenderness and depth of flavor, while added gelatin creates an impressive jelly-like coating that retains the juiciness of each piece. Spices add piquancy, and decoration with eggs and bell peppers makes the dish festive. Jellied carp is traditionally served chilled to fully stabilize its structure, allowing enjoyment of every layer of flavor nuances. It is an ideal choice for a festive table, embodying the traditions and mastery of Russian cooking.

Energy value per serving

• Calories: 153.3
• Proteins: 17.4g
• Fats: 5.7g
• Carbohydrates: 8.4g

Ingredients

• Carp: 1 pc
• Onion: 2 head
• Tomatoes: 3 pc
• Red sweet pepper: 3 pc
• Chicken egg: 2 pc
• Egg white: 2 pc
• Gelatin: 1 tsp
• Salt: to taste
• Ground red pepper: to taste

Cooking steps

1. Clean the carp, remove the entrails and bones, cut it lengthwise into 2 fillets, and rinse under running water.

   Required ingredients:

   • Carp: 1 piece

2. Put the head, bones, and roe (or milt) of the carp into a pot with about 1.5 liters of water, add chopped tomatoes and bell peppers, and boil uncovered for 1 hour over moderate heat. During cooking, the liquid should evaporate by one third.

   Required ingredients:

   • Carp: 1 piece
   • Tomatoes: 3 pieces
   • Red sweet pepper: 3 pieces

3. Strain the prepared broth, season with red ground pepper and salt.

   Required ingredients:

   • Ground red pepper:  to taste
   • Salt:  to taste

4. Pour the carp fillet with broth and cook over medium heat for 20 minutes.

   Required ingredients:

   • Carp: 1 piece

5. While the fish is cooking, boil two eggs hard, cool them, peel, and slice into rounds.

   Required ingredients:

   • Chicken egg: 2 pieces

6. Place the fish in a deep dish and let it cool. Decorate the top with egg and slices of bell pepper previously boiled in broth.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Red sweet pepper: 3 pieces

7. Beat 2 egg yolks with 1/8 cup of water and add to the carp broth for clarification. Continuously stir, bring the broth to a boil, and remove from heat.

   Required ingredients:

   • Egg white: 2 pieces

8. Dissolve gelatin in cold boiled water (1/2 cup), pour it into the broth, and mix thoroughly. Strain the prepared mixture and pour it into the container with the fish.

   Required ingredients:

   • Gelatin: 1 teaspoon

9. Place the aspic dish in the cold for about 6-8 hours. Serve cold when the jelly is fully set.