Carp In Aspic

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Carp In Aspic

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800 gr carp
The head of the fish
1½-liter Water
180 g vegetables (carrot, parsley root, celery turnip, leek)
2 Bay Leaves
3 pepper grains
7½ dl (750 ml) fish soup
2 egg whites
½ tablespoon vinegar
10 g white gelatin
hard boiled egg
2 small sweet sour gherkins (in slices)
Cooked carrot (in slices)
Green peas
  • Medium


  • Soup:

  • Aspic:

  • Garnish:



Fish aspic uses the same principle as any other aspic. It is a bone broth, flavored with carrots, onions, garlic, peppers, and bay leaves, to which fish is added after boiling. The broth is then strained and left to cool, with the fish and some vegetables added to it. After cooling in the fridge for a few hours, the aspic is ready.

How to Make Carp In Aspic:

Cleaning the Carp:

  1. Start by having your fishmonger clean the carp for you. Alternatively, you can clean the fish yourself.
  2. To clean the fish, scrape off the scales from the tail towards the head.
  3. Remove the head, tail, and fins, reserving the head for the soup.
  4. Carefully cut open the fish along its abdomen and remove the intestines, taking care not to damage the gallbladder.
  5. Slice the cleaned fish into pieces and wash them thoroughly.

Preparing the Fish Bouillon:

  1. Place the fish head in 1½ liters of water along with the cleaned vegetables, spices, and salt to taste.
  2. Simmer this mixture over low heat for approximately 30 minutes.
  3. Strain the fish bouillon, then add the slices of fish to it.
  4. Continue cooking the fish slices in the bouillon over low heat for 10 to 15 minutes.
  5. Allow the fish pieces to cool in the bouillon. Carefully remove them using a slotted spoon and extract any large bones.
  6. Arrange the fish pieces in a fish dish and garnish them with the cooked vegetables and eggs.

Preparing the Aspic:

  1. Begin by preparing the aspic. Pour 6 out of the 7½ deciliters of cold fish bouillon into a pot.
  2. Add the egg whites and vinegar to the pot, then whisk while bringing it to a boil.
  3. Remove the pot from the heat, skim off any foam, cover with a lid, and let it stand for 30 minutes.
  4. Soak the gelatin in cold water to dissolve it.
  5. Heat the remaining 1½ deciliters of fish bouillon and add the squeezed gelatin, stirring until fully dissolved.
  6. Place a folded towel in a sieve and strain the bouillon/egg mixture.
  7. Combine this mixture with the dissolved gelatin. Taste and add salt if necessary.

Assembling the Dish:

  1. Pour a thin layer of the prepared aspic over the fish and garnish. Allow it to cool.
  2. Once the first layer has cooled and set, cover the dish with lukewarm aspic.
  3. Refrigerate the dish to allow everything to cool and set until firm.

Enjoy your Carp in Aspic! This dish is a delightful delicacy with a rich history, perfect for special occasions or a taste of traditional easter cuisine.


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