Products Needed:
1 1/3 lb. carp
1 cup vinegar
2/9 lb. parsley root, celery root, carrot
2 oz. onion
5 peas black pepper
3 buds clove
1 bay leaf
1/2 quart fish stock
1 tbsp. gelatin
lemon
salt
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Directions: Put carp slices on a platter skin up. Pour with boiling vinegar, to make the skin blue.
Cut roots, cook with spices for 10 minutes over law heat. Put carp slices and cook over law heat for additional 15 minutes.
Soak gelatin in cold water, then mix with warm stock. Bring to boil, filter and cool until room temperature.
Take off fish bones and put on a platter or in a mold. Pour with aspic and let firm up. When serving, top with lemon slices.
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