Here's a handsome carp I got. Weight 2 kg.... First cut off the fish's head. Through the hole to pull (if possible) of the colon.

Cutting with scissors, remove the skin. Is removed very easily. Where fins are to be cut with scissors and, working by hand, removed as stocking... Here's the skin turns....

The flesh separated from the remaining viscera and bones. A good wash

and grind in a meat grinder together with onion. Cracker to dunk in cold milk, a little squeeze and add to meat mixture. All mix, season with salt and pepper.

Stuffing stuff the prepared skins (not very tight). Cut off the fins, taking care not to damage the skin. The incision stitches. And the very small needle prick in several places.

Head rinse well, remove the gills and put the stew along with the remaining bones. For flavor in the broth and add whole carrots, onions, peppercorns and Bay leaf. I cooked the whole thing for about an hour. It may be possible and less, but I wish the broth was more full-bodied and rich. In the boiling broth gently lay nafarshirovannye fish carcass and boil with a small boil for about 45 minutes. Cool fish in the same broth.

The cooled fish into chunks.

Decorate as your heart desires. My heart was like...fast...

Pour the strained broth (if you are afraid that the jelly hardens, you can add a little dissolved gelatin. I have not added) to Put to harden in the fridge.