Karp w Galarecie (Carp in Aspic)

🧂 Ingredients

• 1.5 kg (approx. 3.3 lbs) Whole carp
• enough to submerge carp Milk
• 3 medium Carrots
• 1/2 medium Celery root
• 1 medium Onion
• 3 Bay leaves
• 5-6 Allspice berries
• 10-12 Black peppercorns
• approx. 1.5 liters (6 cups) Water
• to taste Salt
• 20g (approx. 6-7 sheets or 3-4 tablespoons) Unflavored gelatin powder
• for garnish Lemon slices
• for garnish Fresh parsley sprigs

👨‍🍳 Instructions

1. 1

   Prepare the carp: Rinse the cleaned carp thoroughly. Cut it into thick steaks, about 2-3 cm (1 inch) wide. Place the carp steaks in a large bowl and cover completely with milk. Let soak for at least 2 hours (or up to 4 hours) in the refrigerator to remove any potential muddy flavor. After soaking, drain the carp, rinse well, and pat dry.

   ⏱️ 2 hours 30 minutes (including soaking)
2. 2

   Prepare the fish stock: In a large pot, combine the carp head (gills removed), tail, and any trimmings (if you have them, otherwise use the bones from the steaks). Add the roughly chopped carrots (2), celery root, quartered onion, bay leaves, allspice berries, and black peppercorns. Pour in enough cold water to cover everything by at least 5 cm (2 inches), approximately 1.5 liters. Bring to a boil over medium-high heat, then reduce heat to low, cover partially, and simmer gently for 45 minutes. Skim off any foam or impurities that rise to the surface during the first 15 minutes of simmering.

   ⏱️ 50 minutes
3. 3

   Poach the carp steaks: Carefully strain the fish stock through a fine-mesh sieve into a clean pot, discarding the solids. You should have about 1 to 1.2 liters of clear stock. Add the carp steaks to the strained stock. Ensure the steaks are mostly submerged. Bring the stock to a very gentle simmer (do not boil vigorously) over medium-low heat. Poach the carp steaks for 12-15 minutes, or until the flesh is opaque and flakes easily. The internal temperature should reach around 63°C (145°F). Carefully remove the cooked carp steaks from the stock using a slotted spoon and set them aside on a plate to cool slightly. Reserve the poaching liquid.

   ⏱️ 15 minutes
4. 4

   Prepare the aspic: While the carp is cooling, prepare the gelatin. If using sheet gelatin, soak it in cold water for 5-10 minutes until softened, then squeeze out excess water. If using powder, sprinkle it over a small amount of cold water (follow package directions) and let it bloom. Gently reheat the reserved poaching liquid (the stock) until it is hot but not boiling. Stir in the bloomed gelatin until it is completely dissolved. Taste the liquid and season generously with salt. For extra clarity, you can strain the liquid one more time through a sieve lined with cheesecloth or a coffee filter, though this is optional.

   ⏱️ 15 minutes
5. 5

   Assemble the dish: Select a decorative mold or serving dish. Arrange the sliced carrots (from garnish prep) and optional parsley sprigs at the bottom of the mold to create a pattern. Carefully place the slightly cooled carp steaks on top of the garnish. Ensure they are arranged attractively. Gently pour the warm, seasoned aspic liquid over the carp and garnish, making sure everything is covered. Avoid pouring too quickly to prevent disturbing the arrangement. Cover the mold tightly with plastic wrap.

   ⏱️ 10 minutes
6. 6

   Chill and set: Refrigerate the mold for at least 8-12 hours, or preferably overnight, until the aspic is completely firm and set. The chilling time is crucial for the aspic to solidify properly.

   ⏱️ 8-12 hours
7. 7

   Serve: To unmold, briefly dip the bottom of the mold in warm water (be careful not to melt the aspic). Invert the mold onto a serving platter. Garnish with additional lemon slices or parsley if desired. Serve cold.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The traditional method of keeping carp alive in a bathtub for a few days before preparation was believed to help purify its taste.
• ✓Achieving crystal-clear aspic is a mark of a skilled cook. Skimming impurities during stock making and careful straining are key.
• ✓Karp w Galarecie is one of the traditional 12 dishes served on Christmas Eve (Wigilia) in Poland.

🔄 Variations

• Add hard-boiled eggs (sliced or quartered) to the mold along with the carp and carrots for added richness and visual appeal.
• Instead of one large mold, use individual ramekins or small decorative molds for single servings.

🥗 Nutrition

Per serving