Fish jelly from carp is an unusual and tasty dish that came to us from Bulgaria. The jelly is based on fried carp pieces and fish ear. Boiled eggs and vegetables add zest to the taste and decorative appearance of the dish. Vegetable salads and white bread are usually used as a side dish.
It is necessary
- - 1 kg of carp;
- - 15 g of gelatin;
- - 40 ml. olive oil;
- - 1 bell pepper;
- - 2 eggs;
- - 2 sprigs of fresh herbs.
Instructions
Step 1
We clean the fish from scales, gut and wash. We cut each carp along the spine, dividing the fish into two halves.
Step 2
We put the carp heads and its caviar (if there was one) in a saucepan and cook salted fish broth. Filter the cooled broth and dilute gelatin in it. Leave it to brew so that the gelatin swells.
Step 3
Cut the carp meat into pieces and fry in a pan (in olive oil), on each side until golden brown.
Step 4
Put the fried carp pieces into the jelly dish. Decorate the top with strips of bell pepper and slices of boiled eggs.
Step 5
Fill the dish with broth with gelatin. We put the jelly in the refrigerator so that it freezes.
Step 6
Cut the fish jelly into portions and decorate the dish with fresh herbs.
