Carp Gelee
Nutritional values
(Percentage of daily recommendation)
| Calorie | 205 cal. | (10 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 12.6 μg | (21 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 542 mg | (14 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 181 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 1 Carp (2.5 kg)
- lemon juice (from 2 lemons)
- 2 shallots (finely chopped)
- 2 Tbsps vegetable oil
- 1 tsp Pastry flour
- 500 milliliters fish stock
- 1 bay leaf
- 1 garlic clove (peeled)
- salt
- freshly ground peppers
- 6 sheets gelatin
- 1 Tbsp peppercorns
Preparation steps
Clean and fillet the carp (or have your fishmonger do this for you, reserving bones and trimmings). Sauté the shallots in hot oil, then sprinkle with the flour and lightly sauté. Pour in the stock, add the fish bones and trimmings, bay leaf and garlic and season heartily with salt and pepper. Cook over medium heat for 10 minutes, then strain the broth through a fine sieve.
Rinse fish fillets, sprinkle with lemon juice and place in a pot. Pour broth into pot and very gently simmer for 20 minutes on lowest heat. Remove the fillets gently, slice about 3 cm (approximately 1 inch) thick and put on serving platters. Strain the broth through cheesecloth-lined sieve into another pot, add peppercorns and briefly boil.
Meanwhile, soak the gelatin for 10 minutes in cold water, then squeeze out excess liquid and cook to dissolve in the broth. Allow to cool slightly. When the liquid begins to set, spoon over the fillets. Refriger for 2 hours or until ready to serve. Garnish with tomatoes and herbs, as desired.
