Kapr v Aspiku – Carp in Aspic

Soak the gelatin leaves in cold water (1). Make a broth with water (2), vinegar, greens, salt, bay leaf spice, peppercorns and the juice of one lemon. Divide the carp into portions and poach in the broth. Now remove from the broth and arrange in a mold.

Strain the fish stock through a sieve, squeeze the gelatine and add it to the stock. Clarify with the lightly beaten egg white and pass through a sieve again. Cool down the liquid.

Garnish the fish pieces with lemon slices and decoratively cut out vegetables. Chill and pour over the jellying liquid. Set in the refrigerator and cut into portions.

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