Culinary masterpiece for the festive table: Carp in jelly according to a proven recipe
Carp in jelly is a dish that for many of us is an inseparable element of the Christmas table. This traditional dish, although it requires some time and patience, is worth every minute spent on it. Carp in jelly is not only a taste, but also presentation.When a plate of shiny, clear jelly appears on the table, in which pieces of carp and colorful vegetables float, no one can resist the temptation not to try it. Preparation of carp in jelly is not only a culinary journey, but also a return to the roots, to the traditions of our grandmothers and great-grandmothers, who prepared this dish for the Christmas table with such taste. It is a dish that connects generations, passes on tradition and builds family ties.
- 2 carp fillets or one carp weighing approximately 1500 g (53 oz)
- freshly squeezed juice of half a lemon
- 1 liter (4.2 cups) of water
- 2 medium carrots - up to 200g (7oz)
- 1 medium parsley root - about 140 g (5 oz)
- a piece of celery root - about 150 g (5.3 oz)
- half a medium leek or onion - about 150 g (5.3 oz)
- a handful of green peas, e.g. frozen - about 50 g (1.8oz)
- 3 teaspoons of gelatin - about 15 g (0.5 oz)
- spices and herbs: a handful of parsley; 1 1/4 flat teaspoons of salt; 1/3 teaspoon of peppercorns; one bay leaf; 2 grains of allspice
- Sprinkle carp fillets with salt and lemon juice. Place them in a covered dish and refrigerate for 2-3 hours.
- Prepare the vegetable stock. Put the washed and peeled vegetables in a pot, add spices and water. Cook on low heat for an hour.
- Pick out the vegetables from the broth. Set the carrots aside, use the rest of the vegetables for other dishes.
- Cook the sliced fillet pieces in the broth. Cook over low heat for about 15-20 minutes. Put the cooked pieces of fish on a platter.
- Cook the frozen peas in the broth. Once cooked, put them in a separate dish.
- Add gelatin to the broth and stir until dissolved. Set aside to cool.
- On a plate with pieces of cooked carp put sliced carrots and peas. Pour a few tablespoons of broth with gelatin and put it in the fridge.
- After about 30 minutes, pour in the rest of the broth and place the platters in the fridge for a minimum of two hours.
Preparation time: 1 h
Cooking time: 1 h
Macro nutrients per 100 grams
Calories: 270.62 kcal
Carbohydrate: 12.33 g
Protein: 20 g
Fat: 15.7 g
And short story about LEET DIET
As a choreographer and aerial gymnast, I had always been interested in maintaining a healthy lifestyle. Diets had been my hobby, but I never truly enjoyed them until I discovered the Keto diet. After reading numerous books about how our bodies work and the benefits of a high-fat, low-carb diet, I decided to give it a try. I never looked back. The Keto lifestyle quickly became my passion, and I began experimenting with new recipes and meal plans. That's when I decided to share my knowledge with the world and created Leet Diet, a website filled with delicious Keto-friendly recipes and helpful tips for anyone looking to adopt a healthy lifestyle.