Carp in jelly - recipe

VT-4213

Preparation:
1. Soak gelatin in cold water (half a glass) until swelling.
2. Gut the carp, remove the scales. Cut off the fins and head, remove the gills.
3. Put the prepared carp carcass, fins and head in a bowl. Pour in 1.5 liters of water.
4. Turn on the program "Jellied" for 1 hour 30 minutes.
5. When it boils, remove the foam, add salt.
6. After 20 minutes, remove the carp carcass with a slotted spoon. Place in a bowl the onion, halved, celery stalk, pepper, bay leaf and lemon slice. Cook until the end of the program.
7. Carefully remove all bones from the cooled carp carp. Place the fish in a mold.
8. Strain the broth, pour into a bowl and turn on the Warm up program. Do not bring to a boil.
9. Pour the swollen gelatin into the hot broth, mix thoroughly and pour the broth into the fish in the form.
10. Cool and put the form in the refrigerator until it solidifies.

VT-4214

Preparation:
1. Soak gelatin in cold water (half a glass) until swelling.
2. Gut the carp, remove the scales. Cut off the fins and head, remove the gills.
3. Put the prepared carp carcass, fins and head in a bowl. Pour in 1.5 liters of water.
4. Switch on the program "Multipovar" , set the temperature to 100 ° С for 1 hour 30 minutes.
5. When it boils, remove the foam, add salt.
6. After 25 minutes, remove the carp carcass with a slotted spoon. Place in a bowl the onion, halved, celery stalk, pepper, bay leaf and lemon slice. Cook until the end of the program.
7. Carefully remove all bones from the cooled carp carp. Place the fish in a mold.
8. Strain the broth, pour into a bowl and turn on the Warm up program. Do not bring to a boil.
9. Pour the swollen gelatin into the hot broth, mix thoroughly and pour the broth into the fish in the form.
10. Cool and put the form in the refrigerator until it solidifies.