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Carp in jelly

Christmas Eve Dinner Appetizers 360 min Medium 14 wyświetleń ~25.96 PLN - (0)
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Description

A traditional Christmas Eve appetizer – carp in jelly is delicate, slightly salty fish fillets immersed in a clear, aromatic vegetable-spice jelly. The dish has roots in Central European cuisine and often appears on Polish tables during Christmas Eve. It is served cold, decorated with boiled egg, carrot, and parsley. It has a subtly fishy taste, and thanks to the jelly made from broth, it takes on an elegant appearance: the transparent coating highlights the arranged pieces of fish and colorful additions. The dish pairs well with dark bread, beetroot, or horseradish, and as a light appetizer, it perfectly opens the festive dinner.

Składniki (14)

Servings:
6
  • Fresh carp (fillets) 1000 g
  • Water 1500 ml
  • Carrot 2.5 szt.
  • Onion 1 szt.
  • Parsley root 1.3 szt.
  • Celery root 80 g
  • Wine vinegar 30 ml
  • 🌿 Przyprawy
  • Bay leaf 10 szt.
  • Allspice 3 g
  • Salt 8 g
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Gelatin powder 12 g
  • Parsley 1 pęczek
  • Boiled egg 3 szt.
💰 Szacowany koszt dania: ~25.96 PLN (4.33 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the fish

1

Check the carp fillets for bones. Place the fillet skin-side down on the board, and run your fingers along the meat to feel for any bones. If you find any bones, remove them with tweezers/fish pliers perpendicular to the meat, gripping at the base and gently pulling them out. Cut the fillets into portions weighing about 160–180 g each (you should get about 6 portions). Rinse quickly under cold water and pat dry with a paper towel.

Ingredients: Fresh carp (fillets)
Use tweezers for bones or thin kitchen tongs. The board should be stable; use a towel under the board if it slips. If you don't feel any bones, ask the seller to fillet it or buy fillets that are already boneless.

Preparing the broth

2

In a large pot with a minimum capacity of 3 liters, pour in 1500 ml of cold water. Add the peeled and sliced carrots (200 g), onion (150 g whole or halved), chopped parsley root (100 g), and celery root (80 g). Add bay leaves (3 pieces) and allspice (3 pieces). Bring to a boil over high heat, then reduce the heat to very low and simmer gently for 30 minutes, without vigorous bubbling. During cooking, skim the foam from the surface with a slotted spoon to keep the broth clear.

Ingredients: Water, Carrot, Onion, Parsley root, Celery root, Bay leaf, Allspice
Use a pot with smooth sides, preferably with a thick bottom. Skimming gives a clear broth — do not skip this step. Cook on very low heat; a strong boil clouds the broth and extracts flavor poorly.

Cooking fish

3

After 30 minutes of clear boiling, gently add portions of carp fillets to the broth. Make sure the broth is only gently moving (very slow simmer). Cook the fillets for 8–12 minutes depending on thickness: check with a skewer or fork — the meat should easily flake apart but not fall apart. If you are using thick portions, the time may be closer to 12 minutes.

Ingredients: Fresh carp (fillets)
Use a large slotted spoon to place and remove the fillets to avoid damaging them. Do not cook on high heat — a vigorous boil will cause the fillet to fall apart.

Removing and cleaning the fish

4

Remove the fillets with a slotted spoon onto a plate and set aside to cool for 10–15 minutes. Once they have cooled enough to touch, check again for small bones and gently separate the fillets into larger pieces intended for layering in the dish. Remove the skin if you prefer (you can leave it on for a nice appearance, but it will be easier to eat without the skin).

Ingredients: Fresh carp (fillets)
Handle the meat gently — wet meat breaks apart easily. If you want nice slices, cut the fillets into uniform pieces using a sharp knife or a silicone spatula.

Preparation of clear broth

5

After removing the fish, leave the broth on the heat for another 5 minutes, then take the pot off the heat and strain the broth through a fine sieve lined with cheesecloth into a large bowl or pitcher. Discard all vegetable scraps and skins. If there is fat on the surface, wait a few minutes until it cools slightly and scrape it off with a spoon or use a cool piece of ice wrapped in a bag to attract the fat.

Ingredients: Water, Carrot, Onion, Parsley root, Celery root
Use a sieve lined with several layers of cheesecloth to achieve maximum clarity. The hot broth clarifies better after cooling for a few minutes — don't over-reduce if you want to maintain the volume of the jelly.

Reduction and seasoning of the broth

6

Pour the strained broth back into a clean pot and bring to a boil, then reduce the heat and simmer for another 10–15 minutes to gently reduce the volume and enhance the flavor. Add salt (8 g) and pepper (2 g) as well as wine vinegar (30 ml). Taste the broth — it should be slightly salty, with a noticeable hint of vegetables and vinegar, but without sharp acidity.

Ingredients: Salt, Ground black pepper, Wine vinegar
Taste the broth with a spoon from time to time. The reduction will concentrate the flavor — if you overdo it, you can add a little water to mellow the intensity.

Preparing the gelatin (optional)

7

If you are using gelatin (optional 12 g), first dissolve it in 60 ml of cold water and let it sit for 5–7 minutes to swell. Then heat about 200–300 ml of hot (not boiling) strained broth and add the swollen gelatin to the hot, but not boiling, liquid, stirring vigorously until completely dissolved. Pour the dissolved gelatin back into the remaining broth and mix thoroughly.

Ingredients: Gelatin powder, Water
Use a small saucepan to heat and a spatula or whisk to dissolve the gelatin. Do not boil the gelatin after dissolving — boiling weakens its gelling properties. If you are not using gelatin, you can skip this step and rely on the natural gelatin from the fish bones/heads.

Arranging in the mold

8

Choose a flat dish for cooling (e.g., a rectangular mold 24 x 18 cm or a flat bowl). Arrange pieces of fish (skin side down if you left the skin on) at the bottom, sliced boiled eggs (if using), and a few thin slices of carrot for decoration. Sprinkle with finely chopped parsley (optional). Leave small gaps between the pieces while arranging — the jelly will fill them, and once set, the elements will not stick together.

Ingredients: Fresh carp (fillets), Boiled egg, Carrot, Parsley
Use a medium-depth mold, 3–4 cm deep — a too shallow dish will result in a thin jelly. Arrange the decorations aesthetically, as they will be visible from the top once set.

Pouring and cooling

9

Carefully pour the hot, but no longer boiling, broth with gelatin (or just the broth if you are not using gelatin) into the mold so that it covers the fish by 1–2 cm. Pour slowly down the side of the container to avoid disturbing the arranged pieces. Leave the mold on the countertop to cool for about 30–40 minutes, then place it in the refrigerator for at least 4–6 hours, preferably overnight, until the jelly is completely set. If air bubbles appear on the surface, you can gently pierce them with the tip of a knife.

Ingredients: Water, Gelatin powder, Fresh carp (fillets)
Pour in the warm broth — if it's boiling, it will destroy the structure of the meat and eggs. Cooling in the refrigerator should be horizontal; do not cover the mold until the jelly begins to set, so that condensation does not form and cause unsightly spots.

Serving

10

Take the set jelly out of the fridge. To easily remove it, dip the mold in warm water for a few seconds (be careful not to let water get into the jelly), then turn it out onto a plate or cut directly in the mold into portions. Serve chilled as a cold appetizer, garnished with additional parsley and a slice of lemon, with dark bread or horseradish according to your preference.

Ingredients: Parsley, Fresh carp (fillets)
Use a wide serving plate, and sharp, thin knives or a silicone spatula will help in nicely cutting the portions. If the jelly is too soft, leave the portion in the fridge for longer or use a bit more gelatin in the future.

Fun Fact

💡

In Polish tradition, carp was the favorite Christmas Eve dish, and the pond farming (carp ponds) has a long history. In some regions, carp was kept in sand after being caught to preserve its freshness before Christmas Eve.

Best for

Wigilia Świąteczne spotkania rodzinne Przyjęcia z tradycyjnymi potrawami

Tips

🍽️ Serving

Serve the jelly chilled, cut into rectangular portions. Add lemon wedges and a teaspoon of horseradish or beetroot next to it. The jelly pairs well with dark rye bread.

🥡 Storage

Store in the refrigerator in an airtight container for up to 3 days. If the jelly was made without gelatin and set thanks to the natural collagen from the bones, keep it for a shorter time (1-2 days). It is not suitable for reheating — serve only cold. If you plan to prepare in advance, freezing is not recommended (it changes the texture of the jelly).

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