Polish Christmas Carp in Clear Vegetable Aspic

13 ingredients

10 steps

What you need

1.5 kg (3 1/3 lb) whole carp, scaled and gutted, gills removed; cut crosswise into 3 cm (1 1/4 in) steaks, head and tail kept for the stock
2 medium onions, halved
3 medium carrots, peeled
1 parsley root, peeled
100 g (3 1/2 oz) celery root, peeled
2 bay leaves
5 allspice berries
8 black peppercorns
2 tsp salt, plus more to taste
15 g (2 envelopes) powdered gelatin, bloomed in 5 tbsp cold water
1 lemon, half cut into thin slices, half juiced
1 handful flat-leaf parsley leaves
4 tbsp prepared horseradish, for serving

Restated from the original video

1
Put the carp head, tail and any trimmings in a large pot with the onions, carrots, parsley root, celery root, bay leaves, allspice, peppercorns and salt.
2
Add 1.5 l (6 cups) of cold water. Bring to a bare simmer, skim off the foam, and cook gently for 40 min.
3
Slide the carp steaks into the pot. Poach at a bare simmer for 15-18 min, until the flesh turns opaque and flakes from the bone.
4
Lift the steaks onto a plate and let them cool. Remove the carrots, strain the stock through a fine sieve and discard the solids.
5
Boil the stock down to about 750 ml (3 cups), then taste. Season it a little stronger than you would to drink, since chilling dulls the flavor.
6
Take the pot off the heat and stir in the bloomed gelatin and the lemon juice until fully dissolved. Cool to lukewarm.
7
Peel the skin off the steaks and lift the flesh off the large bones in chunky pieces.
8
Slice two of the carrots into rounds. Arrange the fish in a deep dish or 8 small molds with the carrots, parsley leaves and lemon slices.
9
Ladle the lukewarm stock over the fish until just covered. Chill at least 6 h, or overnight, until firm.
10
Serve cold, cut into squares or turned out of the molds, with the horseradish.

Imported from ribalka-vsem.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.