Christmas Gelée Carp

Ingredients

• 1.4 kg carp (1 carp)
• 5 eggs
• 1 Egg white
• 3 tbsp soft butter
• 1 bundle mirepoix
• 1 tbsp gelatin powder
• pimento seeds
• bay leaf
• 2 cloves of pepper
• 3 tbsp mayonnaise
• 2 Tbsp whipping cream
• 2 sour pickles
• 4 pickled mushrooms
• 1 lemon (juice)
• Salt
• Pepper (freshly ground)
• 10 cocktail tomatoes
• 1 bundle parsley (or mixed herbs)

Instructions

1. 1.

   Wash and pat dry the carp. Cut off head and fins. Carefully remove skin from fillet so it remains whole. Filet the carp. Cook head, bones and fins with salt, pepper, pimento seeds and bay leaf in one liter of water for 30 minutes over low heat. Strain and set aside the broth.

2. 2.

   In another pot hard boil three eggs. Cool and peel. Blend fish fillets and eggs. Separate remaining eggs. Whisk yolks with butter, add to fish‑egg mixture and stir. Season with salt and pepper. Add lemon juice. Beat egg white with a pinch of salt into stiff peaks and fold into the fish mixture. Lay fish skin on a cloth, spread the fish mixture over it and roll. Tie with kitchen twine. Bring broth to boil again, reduce heat and place the fish roll in it. Simmer at low heat for 30 minutes, then set aside and cool in the broth. Carefully lift out and drain. Strain remaining broth and set aside. Place fish roll in a ceramic mold. Arrange cocktail tomatoes and herbs on top. Add gelatin powder to broth, stir well and pour over the fish roll into the mold. Chill 1–2 hours until gelée sets. Dice sour pickles and mushrooms. Whisk cream and mayonnaise together. Add diced pickles and mushrooms and fold in. Serve carp with mushroom‑pickle sauce.