Jellied Carp

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Jellied Carp
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1 hr 30 min.
ready in 3 h. 30 min.
Ready in


1 Carp (approx. 1.4 kg)
5 eggs
1 egg white
3 Tbsps soft butter
1 bunch Soup vegetables (parsley, carrot, leek, celery, parsley root, swede etc. )
1 Tbsp Gelatin powder
bay leaves
2 cloves
3 Tbsps Mayonnaise
2 Tbsps cream
2 gherkins
4 pickled Mushrooms
lemon juice
freshly ground peppers
10 Cocktail tomatoes
1 bunch parsley (or mixed herbs)
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Preparation steps

Wash the carp and pat dry. Cut off the head and fins. Carefully remove the skin from the fillets so that it stays in one piece. Fillet the fish. Put the head, bones and fins into a pan with salt, cloves, allspice berries, bay leaves and one litre of water and cook over a low heat for 30 minutes. Strain the broth through a sieve and set aside.
In another pan hard boil 3 eggs. Then drop the eggs into cold water and shell. Puree the fish fillets and eggs in a blender. Separate the remaining eggs. Mix the egg yolks with the butter and stir into the fish and egg mixture. Season with salt and pepper. Add the lemon juice. Beat the egg whites stiffly with a little salt and stir into the fish mixture. Lay the fish skin on a cloth, spread with the fish mixture and roll up. Tie with kitchen string. Return the broth to the boil, reduce the heat and lay the fish roll in the broth. Cook very gently over a low heat for 30 minutes, then put on one side and leave to cool in the broth. Lift out carefully and drain. Strain the remaining broth through a sieve and set aside. Place the fish roll in a ceramic dish. Arrange the cocktail tomatoes and herbs around it. Put the gelatine powder into the broth, stir well and pour over the fish roll in the dish. Put into the refrigerator for 1-2 hours until the jelly has set. Finely dice the pickled gherkins and mushrooms. Mix the cream and mayonnaise and fold in the diced mushrooms and gherkins. Serve the fish with the mushroom and gherkin sauce.