Carp in Aspic

Ingredients:
1 carp
3 red bell peppers
3 tomatoes
2 onions
2 eggs
2 egg whites
1 More Specij Gelatin Aspic (Kholodets) Seasoning
Salt to taste

Instructions:

1. Clean the carp, remove the insides and bones, and cut into two fillets. Rinse thoroughly under cold water.
2. In a large pot, add the carp head, bones, and caviar along with coarsely chopped tomatoes, bell pepper, and 1.5 litres of water. Cook uncovered for 1 hour over medium heat, allowing the liquid to reduce by one-third.
3. Strain the broth, add salt, and dissolve the seasoning for jelly in half a cup of boiling water, then mix it into the broth.
4. Strain the seasoned broth again and pour it over the carp fillets in a deep container. Cook over moderate heat for 20 minutes.
5. Hard-boil the eggs, then peel and slice them.
6. Once the fish has cooled, garnish it with the egg slices and bell pepper that were cooked in the broth.
7. To clarify the broth, whisk 2 egg whites with water (1/8 cup) and slowly pour them into the broth, stirring constantly. Bring the broth to a boil and remove from heat.
8. Pour the clarified broth over the fish and refrigerate for 6-8 hours until the jelly sets completely.
9. Serve cold.