Odour carp in jelly
Instructions
CARP fillets cut into 5 pieces of equal size and impregnateli with lemon juice.
Put smells in the bags and tie it up.
Peel the roots, cut them into thin strips and cook with water, wine, vinegar, salt and the bags of odors.
Pour half of the vegetables on the bottom pieces of carp, bring slowly to boiling and remove the pot from the fire.
Add the leaves to the roots of jelly softened, stir, sprinkle it on CARP fillets and let cool.
When the jelly is ready, do the portions and serve with a salad and a herb yoghurt or a mayonnaise with herbs.
Ingredients and dosing for 4 persons
- 400 g of carp fillet
- 1/2 lemon
- 70 == G Carrots
- 40 g of roots of parsley
- 40 g of celeriac
- 1 leaf of laurel
- Salt
- 1 teaspoon of peppercorns
- 40 cl of water
- 10 cl of white wine
- 1 == Pto Thyme
- 5 cl of wine vinegar 5%
- 6 leaves of gelatine