How to prepare a carp from a carver's head: secrets and recipes

Almost any festive table includes a cold - from fish, meat, offal. Lovers of fish prefer to make a jellied from it. However, most cooks consume the whole carcass on this dish, throwing away the head. It turns out, of course, delicious, but not very economical. One of the most accessible fish is carp. Its very name says directly which part of the body is most weighty. And throw it away is miserable and irrational. You can make it much more interesting: the meat itself fry or bake, plus to prepare a jellied carrot from the head. Believe me, it will not be less tasty and rich.

Secrets of success

In general, it is traditionally believed that the broth for the fish chill must be unclear and opaque. However, if you like the transparent jellied, during the boiling lay in a pan carrots or onions. Moreover, they say that the best result is obtained when using a baked vegetable.

Brews pouring from the head of carver only in an open pan - so the broth will not be cloudy. The fire should be minimized as much as possible so that the contents of the pot only slightly flutter.

Chilled without gelatin

When preparing a pouring of carnivorous heads, the first and basic thing to do is to remove the gills from them. Otherwise your dish will be bitter and have a not very pleasant smell. Then the base of the cold is washed again; For greater richness of the head it is better to cut along into two halves. They are piled in a pot and poured water over a centimeter above the heads. When the broth boils, foam is removed from it, a bow with carrots is laid and salt is added. Half an hour later, the carrot is removed, and everything else is left to be cooked with added laurel and peas. How much time it takes will depend on the size of the fish. A signal to the fact that the filler from the head of the carver is ready, there will be an easy departure of the meat from the bones. The fire turns off, the broth is cooled, the heads are taken from it and are disassembled. The skin can be removed and cut into small pieces. Meat is laid out on plates, is filled with broth, the ready dish is cleaned in a cool to freezing.

Jellied with wine

Fish chill recipes can vary. A very interesting taste has a pouring from the heads of carp, during the preparation of which a pile of white dry wine is poured into the broth. This is done at the stage of laying the heads, carrots and onions in the water. After boiling, the broth is brewed for half an hour, then it is salted, seasoned and left on fire for another quarter of an hour. While the pouring from the head of the carver is cooling down, the heads are sorted and laid out on the bowls, and a teaspoon of gelatin is poured into the broth, diluted in a pile of broth. The saucepan is slightly warmed up (stirring the contents). It will remain filtered fish broth pour the bowls and hide in the refrigerator. When the pouring from the heads of the carp a little "grab", you can add decorations to the bowl: rings of eggs, mugs of carrots, greens, canned peas, etc.

Pouring from a carver's head in a multivark

For its preparation, the initial operations are ordinary: the gills are cleaned, the heads are washed, folded into a bowl and filled with water. The device closes and the extinguishing mode is set for an hour. A signal will be heard - carrots and onions are placed in the multivark for another three quarters of an hour in the same mode. As the time runs out, the contents of the cup are salted and lavished with a laurel. After 10 minutes the unit is turned off, the onion and laurel are thrown out, the carrot is cut in circles, the heads are disassembled, and the filtered broth is combined with the prepared gelatin. The fish, spread out according to the capacities, is filled with broth, decorated to the best of imagination and hides in the refrigerator. By the holiday you are ready!