Jellied Pike-perch

Ingredients

 * a pike-perch
 * ½ of an onion
 * a carrot
 * 2 – 3 laurel leaves
 * 2 – 3 lemon sections
 * spice
 * dill
 * parsley and salt to taste.

Jelly

 * pike-perch head
 * tail
 * fins
 * 20 g of gelatin

Directions

 * 1) The fish is cut in pieces, boned and boiled together with carrot, onion and spice for 10 – 15 minutes.
 * 2) The ready fish is taken out, layed out on a plate, decorated with greens, lemon and boiled carrot.
 * 3) In the same broth the head, tail, fins and bones are dropped and boiled for 1 – 1½ hours.
 * 4) The ready broth is strained, the swelled gelatin is added and the boiled fish is covered with this jelly-like mass.
 * 5) Then the jellied fish is allowed to thicken.