1 whole carp, about 1 kg
4 green onions
salt and black pepper to taste
1 carrot, cut into sticks
5 sprigs of parsley
orange peel rings
2 packets of unsweetened gelatin
1 whole carp, about 1 kg
4 green onions
salt and black pepper to taste
1 carrot, cut into sticks
5 sprigs of parsley
orange peel rings
2 packets of unsweetened gelatin
Cut the carp into fillets and cook in three changes of water with carrot, parsley, green onion, salt, and black pepper
Once cooked, place the fillets in a dish surrounded by carrot and orange peel sticks
Cook the broth that was used to boil the fish
Soften the gelatin in 1/2 cup of water
Add the warm broth to the softened gelatin and stir well
Bring to a simmer and cook, stirring until the gelatin dissolves
Chill in the refrigerator until it reaches a consistency like whipped cream
Pour over the fish and chill in the refrigerator until firm
If desired, cut the fish into fillets without separating them, as shown in the photo
Serve 4 portions.
