POLISH GELATIN CARP RECIPE

Stuffed Carp in Gelatin

Ingredients:

1 Carp (about 1 kg)
1 onion
1 carrot
1/2 celery root
salt, pepper, allspice
1 stale bread bun
1/2 cup of milk
1 egg
1 tablespoon of chopped parsley
1 tablespoon of almond flakes
lemon juice
1 tablespoon of raisins
2 teaspoons of gelatin
1 cup of milk to soak the fish

Preparation:

Dress the carp by scaling it, cutting off the head, fins, and tail, gutting it (without cutting through its stomach), and washing it. Cut the fish steak-wise (that is,perpendicular to the spine). Soak the chopped fish in milk for at least one hour, then rinse. Wash, peel, and combine half an onion, the carrot, and celery in a pan of water. Add salt, pepper, and allspice, and bring to a boil. Add the head and the tail of the fish, and cook for an hour over a small flame. Soak the bun in milk, then drain it. Chop the the rest of the onion. Beat the egg whites to a foam. Pick the meat off the head and tail and grate it with the bun and onion; add the egg yolk, almonds, raisins, parsley, salt, pepper, and egg foam. Stir thoroughly.

Fill the fish pieces with the filling, carefully place them on vegetables, and cook for 30 minutes over a small fire (the broth should cover the fish). Soak the gelatin in 1/4 cup of cold water. Take out the fish pieces and arrange them in a shallow bowl.

Melt the gelatin by heating it. Strain the broth, add lemon juice and gelatin, and stir. Cover the fish with the solidifying gelatin, and set aside for two hours to cool it.

Merry Christmas! :)

I've heard Polish people buy live carps and keep them in their... bathtubs until the Christmas Eve. Then they kill them and eat ;). Is it true?

Gelatin...I can't handle that stuff. I was intorduced to a few gelatinous meals in Poland. not the most appetizing thing there.

Gelatin is good with a beer - it's not easy to digest without something stronger :)

yes i used to do it each year,but it doesnt mean that we dont take a shower during pre -christmas period. i have to admit i was a mass murderer.unfortunately i cant do it now because i live in uk and its easier to buy fish fillets.anyway pork u bay from your local supermarket was a live animal so the only difference between me and u is that someone kill the animal for you

The only thing worse than the Gelatin is Kiszka

This is the same recipe that Polish and German Jews know as GefüllteFisch, a.k.a. Stuffed Fish. The gelatin in PolishCook's original recipe can be omitted by cooking fish heads, bones and skin in a clear stock, skimming and filtering to keep it clear. For those who are averse to carp, other fish may be substituted -- I've used minced whitefish, pike and salmon, and mixtures of those and carp.