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Root Carp in Aspic

4 servings

Ingredients

• 4 Stk Carp pieces (scaled, washed)
• Peppercorns (nach Bedarf)
• 1 Stk Bay leaf
• Onions (sliced into rings) (nach Bedarf)
• Vinegar (nach Bedarf)
• Salt (nach Bedarf)
• 2 Stk Carrots
• 0.5 Stk Celery root (half bulb)
• Eggs (hard boiled, sliced) (nach Bedarf)
• Cucumber (sliced) (nach Bedarf)
• Lemon wedges (nach Bedarf)
• 20 g aspic powder
• Lemon juice (nach Bedarf)
• 2 Stk Egg white
• Fish stock (nach Bedarf)
• White wine (nach Bedarf)

Instructions

1. Bring four scaled and washed carp pieces (approx. 150 g each) to a brief boil in salted water covered with peppercorns, bay leaf, onion rings and a little vinegar, then let steep for approx. 20 minutes.
2. Let cool, drain and remove skin and bones.
3. Place the fillets in a deep glass bowl.
4. Cover with two finely julienned carrots cooked in salted water, half a celery root, egg slices, cucumber slices and onion rings.
5. Carefully pour almost boiling fish aspic over.
6. Chill, portion and serve with lemon wedges.
7. Fish Aspic: Dissolve 20 g aspic powder in cold water.
8. Slowly bring to a boil in hot fish stock with lemon juice and two beaten egg whites, stirring constantly.
9. Let steep for a few minutes, strain through a fine sieve and season with salt and white wine.

Based on a cookbook by Hans Hofer (1964), adapted with AI.