Carp Jelly with Egg and Peas

Rinse peas and blanch 4 minutes in boiling salted water. Cool and dry well. Peel egg and cut into slices. Rinse orange in hot water, pat dry and cut into small pieces.

Rinse fish, pat dry, and divide into coarse pieces. Bring stock to a boil and cook fish approximately 7 minuts until done. Remove and let cool. Strain stock through a sieve lined with cheesecloth and mix with vinegar. Soften gelatin, squeeze and dissolve in the hot stock in cold water. Let cool down. Rinse parsley, shake dry and trim leaves from the stems.

4 small bowls (each about 10-12 cm in diameter, approximately 4 inches) ausspühlen cold, pour in 1-2 tablespoons Fond depending create a Eischeibe on the floor, distribute the peas, orange pieces, parsley and fish malice out pour the fund about and covered for 4 refrigerate hours.