Carps in jelly

6 servings


Clean the fish, gut, rinse, cut the fillet along. Pour a little water over the head, bones, milk or caviar and cook for 1 hour. During cooking, add 2-3 pepper pods, 2-3 tomatoes or lechos, salt and red pepper. Strain the broth, pour the prepared pieces of fillet and cook over low heat. Cool the fish, lay in a deep shape, decorate with circles of boiled egg, strips of red capsicum, caviar or milk. Dilute gelatin into 0. 5 cups of cold water. Lighten the broth. To do this, shake 2 proteins with a fork with a little water, pour the mixture into the broth and bring to a boil with continuous stirring. Remove the broth from the heat, pour in the diluted gelatin, strain and pour the fish. Put the form in the refrigerator. Serve the fish with tartar sauce or greens sauce and white bread.