Jellied Pike-perch

Ingredients
For jelly
 * A pike-Perch
 * 1/2 of an Onion
 * a carrot
 * 2-3 laurel leaves
 * 2-3 lemon sections
 * spice
 * dill
 * parsley and salt to taste.
 * 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. The ready rish is taken out, layed out on a plate, decorated with greens, lemon and boiled carrot.
 * 2) In the same broth the head, tail, fins and bones are dropped and boiled for 1-1,5 hours. The ready broth is strained, the swelled gelatin is added and the boiled fish is covered with this jelly-like mass. Then the jellied fish is allowed to thicken.