Description
Traditionally, "water", we are considered the walleye, sturgeon, at worst, flounder... But in the fridge invitingly lay the carp, and the filler really like... )) I made this improvisation. This is my first time on the website, so do not judge strictly)
Ingredients
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Black pepper
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Bay leaf
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Gelatin
50 g
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Chicken egg
1 piece
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Lemon
2 piece
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Celery root
0.25 piece
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Carrots
1 piece
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Onion
1 piece
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Fish
1 kg
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Salt
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Greens
Cooking
Soak the gelatin in water (1 liter)
The vegetables coarsely chop, add to the pot
Put the pieces of carp, add water to slightly cover the fish and put it on the fire. When boiling, add salt (to spare!), pepper and Bay leaf and cook for about 30 minutes on low heat
Take out fish, free from bones and put into a form (I laid out the pieces in any order - hence "jelly")
A little of the cooled broth, strain, add swollen gelatin, the juice of one lemon and whipped to a froth protein. Again strain through cheesecloth
Fish pour a small amount of broth, put on the cold. As soon as the jelly is a bit "grabs", place the slices of carrots (or any vegetables desired) and again pour the broth and cold
Decorate with slices of lemon and herbs, pour remaining broth and put them for 2-3 hours in a cool place.
Cut into portions and decorate as desired. It is quite hearty, but at the same time delicate and light dish, good for diet. VERY tasty with horseradish! Bon appetit!
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