1 carp – approx. 3 1/2 lb, 2 teaspoons salt, 1/2 teaspoon sweet paprika, 1/2 teaspoon ground cherry pepper, 1 each of large red onion, carrot and parsnips, 1 each of tomato and green pepper, 1/2 bunch celery leaves, 3 cloves of garlic, 1 1/2 oz gelatin powder, 2 egg whites
tomato, green pepper, parsley
Wash and fillet the fish, pull off the skin. Cut into pieces, rub in with salt, paprika and cherry pepper, cover and refrigerate. Clean all vegetables. Slice onions, quarter all others – put into large pot. Put all the bones and the head of the fish on top together with the parsley. Add enough water to fully cover (approx. 1 1/4 quarts). Add the minced garlic and the remainder of the salt. Bring to a boil over high heat, then reduce heat and cook for 25-30 minutes. In the meantime soak the gelatin in 1 cup of water. Strain the fish consommé when done, add the marinated fish and cook for 6-8 minutes. Strain the consommé again, putting the soft carp pieces aside. Bring the
liquid to a boil, add salt to taste, enhance with cherry peppers. Mix in the gelatin, and simmer for 5 minutes. At the beginning, stir it occasionally to prevent it from burning. Beat the egg whites halfway, add A cup of water and beat some more. Ladle in some hot consommé, then stir the whole mixture into the fish soup. On very low heat cook it for 5 more minutes, while it clears up. Let it sit for 10 minutes, then spoon off the froth from the top carefully: do not break the aspic! Strain the liquid through a clean cloth. Place the fish pieces on plates, garnish with tomato, pepper, parsley, some steamed carrot slices. Pour the fish soup over, let it solidify.
– You can use only the head to make the fish soup and use horse-shoe shaped slices of the fish in the aspic.
– Spice the fish more boldly to make aspic: the gelatin weakens the other flavors in the dish.
Preparation time: 1 hour 40 minutes + solidifying
One serving: 949 kJ/227 kcal