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:

  1. Let your fishmonger clean the carp.
  2. You could also clean the fish yourself.
  3. Scrape off the scales of the fish from tail to head.
  4. Cut the head, tail, and fins off. Keep the head for the soup.
  5. Cut the fish open on the abdomen side and take out the intestines without damaging the gal bladder. Divide the fish into slices and wash these well.
  6. Put the head in 1½ l of water with the cleaned vegetables, spices, and salt to taste.
  7. Cook this for approx. 30 minutes on a low heat.
  8. Sieve the fish bouillon and add the slices of fish to it.
  9. Cook them on a low heat for 10 to 15 minutes.
  10. Leave the pieces in the bouillon to cool down. Take them out carefully with a foam spoon and remove the large bones.
  11. Put the pieces of fish in a fish dish and garnish them with the vegetables and eggs.
  12. Prepare the aspic. Pour 6 of the 7½ dl of cold bouillon into a pot.
  13. Add the egg whites and the vinegar. While whisking, bring it to a boil.
  14. Take the pot off the heat and remove the foam.
  15. Place the lid on the pot and let it stand for 30 minutes.
  16. Let the gelatin soak in cold water so it dissolves.
  17. Heat up the rest of the fish bouillon, 1½ dl, and add the squeezed gelatin.
  18. Let it dissolve while stirring. Put a folded towel in a sieve and sieve the bouillon/egg mix.
  19. Mix this with dissolved gelatin. Salt the aspic, if necessary.
  20. Pour a thin layer of aspic over the fish and garnish and let it cool down. Afterwards cover it in lukewarm aspic.
  21. Let everything cool down and stiffen in the fridge.

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