Carp in aspic
Instructions
Clean and fillet a carp of 2000 g weight.
Put your head, the Central bone, skin and all waste water with 3 onions, green peppers, 3 3 ripe tomatoes, salt and paprika.
Simmer for a long time, strain the broth and put it back in the fire, bring it to a boil and lessarvi for 20 minutes carp fillets.
Drain the fish fillets and arrange on a plate, cover with the restricted stock and go in the refrigerator until the broth it congeals.
Serve garnished with slices of hard-boiled eggs.
