Jellied carp with honey

Fish 152 Last Update: Jul 19, 2021 Created: Jul 19, 2021 0 0 0
Jellied carp with honey
  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 120
  • Calories: -
  • Difficulty: Medium
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Carp has sweetish meat, so don't be surprised at the honey and raisins in the recipe. And to dilute the taste of this "sweet couple", honey and raisins, we added lemon juice to the base broth for jellied carp. By the way, do not remove the skin from the fish fillet - this way the dish will look much more interesting.

Ingredients

Directions

  1. Pour raisins with 200 ml of hot water mixed with honey. Stir. Bring to a boil and cook for 1-2 minutes. Leave it on for 30 minutes.
  2. Soak gelatin in cold water.
  3. Pour 1.5 liters of salted water over carrots, onions and celery. Add bay leaves. Bring to a boil and cook for 10 minutes.
  4. Peel the fish from the scales. Gut. Remove 2 fillets on the skin and cut into small portions. Place with vegetables. Bring to a boil and cook for 7-9 minutes.
  5. Transfer the fish to a plate. Strain the broth, add the squeezed gelatin, mix until dissolved. Pour in lemon juice. Stir.
  6. Peel the lemon. Cut it into thin circles. Remove the bones. Cut the eggs into circles, chili (without seeds) into rings.
  7. Pour 200 ml of broth. Mix the rest with raisins and honey broth. Pour the clean broth onto the bottom of the mold. Arrange the fish, lemon, chili, and egg slices. Gently pour the broth with honey and raisins over the fish. Put in the refrigerator until it hardens completely, for 4-5 hours.

Jellied carp with honey



  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 120
  • Calories: -
  • Difficulty: Medium

Carp has sweetish meat, so don't be surprised at the honey and raisins in the recipe. And to dilute the taste of this "sweet couple", honey and raisins, we added lemon juice to the base broth for jellied carp. By the way, do not remove the skin from the fish fillet - this way the dish will look much more interesting.

Ingredients

Directions

  1. Pour raisins with 200 ml of hot water mixed with honey. Stir. Bring to a boil and cook for 1-2 minutes. Leave it on for 30 minutes.
  2. Soak gelatin in cold water.
  3. Pour 1.5 liters of salted water over carrots, onions and celery. Add bay leaves. Bring to a boil and cook for 10 minutes.
  4. Peel the fish from the scales. Gut. Remove 2 fillets on the skin and cut into small portions. Place with vegetables. Bring to a boil and cook for 7-9 minutes.
  5. Transfer the fish to a plate. Strain the broth, add the squeezed gelatin, mix until dissolved. Pour in lemon juice. Stir.
  6. Peel the lemon. Cut it into thin circles. Remove the bones. Cut the eggs into circles, chili (without seeds) into rings.
  7. Pour 200 ml of broth. Mix the rest with raisins and honey broth. Pour the clean broth onto the bottom of the mold. Arrange the fish, lemon, chili, and egg slices. Gently pour the broth with honey and raisins over the fish. Put in the refrigerator until it hardens completely, for 4-5 hours.

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