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Carp In Aspic

A recipe for traditional Polish Christmas Carp in Aspic.

carp in aspic
Carp In Aspic

This is a dish is often served alongside Pike in aspic.

Clean the carp and cut it into steaks. This recipe assumes the Carp is about 1.5 kilograms live.

Boil the head and tail section for a half hour or so in vegetable stock with 2 to 4 bay leaves and 1/2 teaspoon of fresh ground pepper or peppercorns.

Put the steaks into a pan and strain the boiled stock over the fish. Simmer it until the fish is tender.

Drain the stock to a sauce pan.

The next step is to clarify the stock. People pride themselves in how well their Carp in Aspic is clarified.

You do that by boiling the stock and then adding a lightly beaten egg white. Take the stock from the heat and stir the egg white just to get it mixed in the stock.

Now strain the stock through a cheese cloth.

Some people clarify twice.

Dissolve a tablespoon of gelatin in two tablespoons of cold water. Then add the clarified stock to the gelatin and stir it in well.

Pour over the fish and cool it.


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Garnish as you wish.

Note in the picture that lemon wedges, cooked carrots and parsley were added directly to the aspic. And note how thick the steaks are and how they are arranged.

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