Fish carps jelly – the unusual and tasty dish which came to us from Bulgaria. The fried pieces of carps and fish fish soup form a basis of jelly. Boiled eggs and vegetables bring a highlight in a gustatory sense and an external decorative type of a dish. A garnish usually use vegetable salads and white loaf.
It is required to you
- - 1 kg of carps;
- - 15 g of gelatin;
- - 40 ml. olive oil;
- - 1 paprika;
- - 2 eggs;
- - 2 branches of fresh greens.
Instruction
1. We clean fish from scales, we clean and we wash out. We cut each carp along a backbone, dividing fish into two halves.
2. We place the heads of carps and his calves (if such I was) in a pan and we cook the fish added some salt broth. We filter the cooled-down broth and we dissolve in it gelatin. We leave to infuse that gelatin bulked up.
3. We cut meat of carps pieces and we fry in a frying pan (on olive oil), from each party till gilded color.
4. We spread the fried thoroughly pieces of a carp in ware for jelly. From above we decorate with straws of paprika and circles of the cooked eggs.
5. We fill in a dish with broth with gelatin. We put in the jelly fridge in order that it stiffened.
6. We cut fish jelly on portion parts and we decorate a dish with fresh greens.