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Poured from carp
1 serving
Soak gelatin in water. Clean and wash fresh fish, cut off heads and tails, divide into pieces and separate from bones. Put the heads and tails in cold water, bring to a boil, remove the foam, put the roots, salt, pepper, bay leaf and cook for 15-20 minutes, constantly removing the foam. Remove the heads and tails from the stock, place the pieces of fish and cook until cooked. Carefully remove the fish and place in the moulds. Strain the broth, add gelatin, bring to a boil and pour over the fish. When the filling cools, put in the refrigerator. Serve with horseradish.
Soak gelatin in water. Clean and wash fresh fish, cut off heads and tails, divide into pieces and separate from bones. Put the heads and tails in cold water, bring to a boil, remove the foam, put the roots, salt, pepper, bay leaf and cook for 15-20 minutes, constantly removing the foam. Remove the heads and tails from the stock, place the pieces of fish and cook until cooked. Carefully remove the fish and place in the moulds. Strain the broth, add gelatin, bring to a boil and pour over the fish. When the filling cools, put in the refrigerator. Serve with horseradish.
carrots - 1 pc., parsley root - 1 pc., celery root - 1 pc., salt to taste, bay leaf to taste, carp - 1 kg, pepper to taste, onions - 1 pc., water - 1 l, gelatin - 50 g
