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Karp w galarecie
Carp in aspic
Karp w galarecie: Polish Christmas Eve carp set in clear aspic
Carp in aspic is one of the cold dishes of the Polish Wigilia. Carp steaks are poached gently in a stock of root vegetables and the fish's own bones, then laid in a dish with carrot slices, lemon and parsley and covered in the clarified stock, which sets into a clear, shimmering jelly overnight. Serve it chilled with lemon and horseradish. A little powdered gelatine helps the aspic set reliably at home. Chef's tip: simmer the fish bones and vegetables slowly and never boil the stock hard; boiling makes it cloudy.
- Total time
- 120 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the stock
For the fish and aspic
- 2 ¼ lb carp steaksabout 6
- ½ oz powdered gelatine
- 1 lemonthinly sliced
- 1 handful flat-leaf parsleyleaves picked
- 2 tbsp frozen peas (optional)optional
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What you'll need
Fresh ingredients (7)
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Method
0/6 doneStep 1: Put 1 ⅛ lb carp bones, fins and trimmings (ask the fishmonger), 2 carrots, 1 parsley root or parsnip, 3 ½ oz celeriac, 1 onion, 2 bay leaves, 4 allspice berries, 8 black peppercorns, 2 tsp salt and 6 ¼ cups water in a pot. Bring slowly to a simmer and cook very gently, uncovered, for 45 minutes.
45 minStep 2: Lift out the carrots and slice them. Strain the stock through a sieve lined with muslin and return it to the clean pot.
Step 3: Lower 2 ¼ lb carp steaks into the barely simmering stock and poach for 12–15 minutes, until opaque and the flesh comes away from the bone easily. Lift out carefully into a deep serving dish.
15 minStep 4: Measure 800 ml of stock and keep it hot. Sprinkle ½ oz powdered gelatine over 4 tbsp cold water, leave for 5 minutes, then stir into the hot stock until dissolved; don't let it boil. Taste and add salt if needed.
Step 5: Arrange the carrot slices, 1 lemon, 1 handful flat-leaf parsley and 2 tbsp frozen peas around the fish. Pour over the stock to just cover. A common mistake is pouring hot stock over warm fish: let both cool to room temperature first so the jelly sets clear.
Step 6: Chill for at least 6 hours, until set. Serve cold, within 2 days.
Nutrition per serving
- Calories
- 220 kcal
- Protein
- 28 g
- Carbs
- 6 g
- Fat
- 9 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does karp w galarecie take?
- About 120 minutes in total: 30 minutes to prepare and 90 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of carrots?
- Parsnip or sweet potato, same weight.
- What can I use instead of parsley root or parsnip?
- Carrot or swede, same weight.
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