Jellied pike perch

Jellied pike perch. Cooking time 1 hour 20 minutes.

Compound:

500 grams of fresh fish

0.5 leek

0.5 carrots

0.5 parsley root

1 head of onion

2 black peppercorns

4 allspice peas

1 bay leaf

1 protein

salt to taste

parsley

carrot

Cooking:

1. Clean the fish, remove the insides, cut off the tail and head, cut into pieces.
2. Pour the fish head and tail with cold water. Boil, remove the foam, add salt, peeled and chopped roots and spices.
3. Cook for another 20 minutes.
4. Strain the liquid, put pieces of fish there and cook until tender.
5. Take out the pieces of fish, clean them from the bones and put them in a mold.
6. Strain the broth, add swollen gelatin (5 grams of gelatin per 1 glass of broth), whipped proteins, heat everything up.
7. Let stand for 30 minutes, strain through cheesecloth and pour over the decomposed fish.
8. Decorate the jelly at your discretion. Lemon, carrot, herbs, etc. Serve with horseradish.