Carp fish jelly is an unusual and tasty dish that came to us from Bulgaria. The basis of the jelly is fried pieces of carps and fish ear. Boiled eggs and vegetables add zest to the taste and decorative appearance of the dish. Garnish usually use vegetable salads and white bread.
Pick your recipe
You will need
- - 1 kg of carps;
- - 15 g of gelatin;
- - 40 ml. olive oil;
- - 1 bell pepper;
- - 2 eggs;
- - 2 branches of fresh herbs.
Instruction manual
1
We clean the fish from scales, gutting and rinsing. We cut each carp along the spine, dividing the fish into two halves.
2
The heads of carps and its eggs (if any) are placed in a pan and cook salted fish broth. Filter the cooled broth and dilute gelatin in it. Leave to insist that the gelatin swell.
3
Cut the meat of the carps into pieces and fry them in a pan (in olive oil), on each side until gilded.
4
Spread the fried pieces of carp in a jelly dish. On top we decorate straws of bell pepper and circles of boiled eggs.
5
Pour the dish with broth with gelatin. We put jelly in the refrigerator so that it freezes.
6
Cut the fish jelly into portions and decorate the dish with fresh herbs.