Karp w galarecie

Polish jellied carp is very popular in Poland, it is traditionally served on Christmas Eve. My sister loves it, so each year she makes it for us. If you are not so much for carp, you can use another fish you like, it will be just as good:)

Jellied carp on Christmas Eve table

Ingredients

  • fresh carp fillet
  • 2 carrots
  • 1 onion
  • parsley root
  • parsley leaves
  • 2 bay leaves
  • 3 seeds allspice
  • gelatin
  • lemon juice
  • 3 tablespoon green peas
  • 4 cups water
Fish

Delicately clean carp, check carefully that there is no bones left inside. Cut carp into about 2 centimeters pieces. Salt and squeeze a little lemon juice on them. Set aside.

Broth

Prepare broth. Clean and peel carrots and parsley root. Dice and place them in a sauce pan, cover with water. Roast onion over the flame and transfer to the sauce pan. Add bay leaves, allspice, season with salt and pepper. Bring to boil and simmer for 15 minutes, till carrot and parsley are cooked. Once they are done take them out carefully.

Transfer carp pieces into boiling broth, reduce and simmer for 10 – 12 minutes. Take carp out and assemble on the platter. Garnish with carrots, parsley and green peas – I used frozen peas.

Sieve broth through the clean cloth. Measure the amount of broth you got and prepare appropriate amount of gelatin – check the box instructions. Combine gelatin with lukewarm broth and pour it over carp.

Set aside to settle. Store Polish Jellied Carp in the fridge.

Merry Christmas! Wesołych Świąt!

Check recipe for fried yeast dumplings my Grandma Emilka was cooking for us every Christmas Eve.

Jellied Carp in aspic on the platter

Comment on the post if you have questions, other ideas on the recipe or just enjoyed reading. I would be happy to see your thoughts on my posts!

Thanks for liking and sharing my recipes to your friends – it helps to develop my blog!

Print/Share Recipe:

Leave a Comment

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This
Scroll to Top