Carp in jelly is a popular dish served during Christmas Eve and Christmas. This dish can be prepared not only with carp, you can also use other fish to make it too. When making this dish, you can use gutted fish, fillets or slices. I usually use fillets, because they have the fewest bones.
Before cooking, I soak the fish very well for quite a long time in cold water, changing it several times. I put vegetables such as carrots, parsley, leek and celeriac in a pot and cook them for a few minutes. I also add spices, and at a later stage fish fillets. I cook the fish in the broth for about 10 minutes, then remove it to a plate, pour the broth through a cloth and combine with gelatine. I arrange the vegetables, pieces of fish and lemon slices on a serving platter and pour the gelatine over it. Finally, I put the dish in the fridge so that the gelatine sets well. I recommend the following recipe for carp in jelly and wish you a tasty meal.
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Ingredients for carp in jelly.
- 800 g carp fillets
- 1 big carrot
- 1 small leek
- 1/4 celeriac root
- 1 parsnip
- 1 celery stalk
- 3-4 allspice
- 1 bay leaf
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1,5 l water
Additionally:
- 12 g powdered gelatine
- 5 tablespoons of frozen peas
- 1 small carrot cut in ribbons
- 3 tablespoons of canned sweetcorn
- small lemon
How to make carp in jelly.
Soak carp fillets well in cold water, then dry them with a paper towel and place it on a plate. Put carrot cut into small pieces, parsley, celeriac, celery stalk, leek, allspice and bay leaf into the pot. Pour water and bring it to a boil, then cook over a low heat for 15 minutes. After that, add the carp fillets, salt, pepper and continue cooking on low heat, covered for 10-12 minutes. Next carefully remove the pieces of fish onto a plate and let the broth cool down a bit. Pour 800 ml of lukewarm broth through a cloth or gauze, add gelatine and stir until it dissolves. Put the broth in a cold place to let it set slightly.
Put green peas and carrots in a separate pot, pour water and cook for 4-5 minutes from the point of boiling. The vegetables should be al dente.
Arrange the fish pieces, rolled carrot ribbons, sweetcorn, green peas and lemon slices on a serving platter. Pour the jelly over the whole thing, then put it in the fridge for a few hours.
Good to know when making carp in jelly.
I peeled the vegetables before using them to cook the broth.
If you want to get a clear broth, it should be once cooked clarified with egg whites. Add the egg whites to the broth and cook together over a low heat for 2-3 minutes. Next, pour through a cloth or gauze.
The fish can be cooked with the previously prepared vegetable or fish broth. In such a case you do not need to first cook any vegetables.
Do you like fish dishes? If so, try our recipe for Fish cordon bleu.
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