Polish jellied carp

Polish jellied carp


1 person made this

About this recipe: Jellied carp is a traditional dish in Poland at Christmas time. This is a tasty recipe, best made a day in advance to ensure a good set.


Serves: 6 

  • 1kg carp, sliced (reserve the head)
  • 3 onions, chopped
  • 2 root parsleys, cut into thin strips
  • 1/2 celeriac, cut into thin strips
  • 1 carrot, cut into thin strips
  • 1L water
  • 1 tablespoon caster sugar
  • salt and pepper, to taste
  • 4 teaspoons gelatine powder
  • 1 lemon, to garnish
  • fresh parsley, to garnish

Prep:15min  ›  Cook:1hr10min  ›  Extra time:2hr setting  ›  Ready in:3hr25min 

  1. Pat the carp slices dry with kitchen paper and sprinkle with salt.
  2. In a large saucepan, cover the vegetables with 1L water, bring to the boil and cook for 5 minutes.
  3. Add fish slices, carp head, sugar and salt, cover and simmer for 1 hour on very low heat. Season with pepper.
  4. Gently remove carp fillets from the pot, arrange in a glass baking dish or deep platter.
  5. Strain the stock into a clan pan and discard the head and anything caught in the sieve. Put the vegetables back into the stock.
  6. Dissolve gelatine in a few tablespoons of cold water. Allow to soak. Mix into the stock and cook for 5 minutes.
  7. Gently pour the stock over the fish. Wrap the dish in cling film and set aside to cool and set.
  8. Before serving garnish with lemon slices and parsley.


Carp is not usually on sale at your local corner shop, or indeed in most local supermarkets. Try searching in Polish shops or contacting specialty fish traders for carp.

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