Fish Jelly

Ingredients

 * 2 lb (1 kg) fresh fresh-water fish (pike-perch, carp, sazan)
 * 1 onion
 * 1 carrot
 * 4 – 5 black and aromatic peppercorns
 * 2 – 3 bay leaves
 * 1 piece of root parsley
 * 1 lemon
 * dill
 * salt

Directions

 * 1) Scale, gut and wash the fish.
 * 2) Cut it into small bits.
 * 3) Pour water over the fish's heads and tails and bring to a boil removing the scum.
 * 4) Add the salt, culinary roots and spices; boil again for ½ hour.
 * 5) Strain the broth, add the bits of fish and boil till done.
 * 6) Make sure the bits do not crumble.
 * 7) Remove the bones carefully and lay out in small forms.
 * 8) Use the strained fish broth as the base for making a jelly with gelatine and a beaten-up egg-white (for coloring).
 * 9) Let the jelly settle and pour into the forms.
 * 10) Adorn with slices of the lemon and parsley.