Carp aspic with egg and peas

Ingredients

• 150 g fresh green peas
• Salt
• 1 hard‑boiled egg
• 0.5 untreated orange
• 500 g carp fillet (ready to cook, skin removed)
• 700 ml fish stock
• 1.5 tbsp vinegar essence
• 8 sheets white gelatin
• 2 sprigs curly parsley
• 1 untreated lemon (cut into wedges)
• fresh herbs (for garnish)

Instructions

1. 1.

   Serve the aspic on plates garnished with lemon wedges and herbs. Offer horseradish cream on the side if desired.