- Lemon - 0.25 pieces
- Pike perch - 1,2 Kilogram
- Gelatin - 10 Grams
- Onions - 1 Piece
- Salt - 0.5 teaspoons
- Bay Leaf - 1 piece
- Pepper peas black - 5 pieces
- Eggs - 1 piece
- Carrots - 100 Grams
- Parsley - 10 Grams
1. First of all we will gut the fish, remove the gills, clean the scales and wash it. With a sharp knife, cut off the tail and head, then separate the fillets from the vertebra. 2. In a saucepan, put everything except the fillets and pour water (one liter), bring to a boil. We clear the bulb and carrots, and add them to the broth. We add spices and salt here. Fire do a little and forty minutes to cook. 3. Sliced the remaining fillets. We take out from the ready broth all that was cooked there, we put the carrots for decoration. Cut the sliced fillets into a broth and cook for about ten minutes until ready. 4. Remove the fillet from the broth, broth filter through gauze in several layers. We brighten the broth with the help of an egg. In cold water, soak gelatin and then add to the warm broth, stirring until it is completely dissolved. 5. In the form of pour a little broth, let it freeze, and decorate the curly chopped boiled carrots. Again, pour the broth. Spread the pieces of fillet. Let's freeze. 6. We keep the forms in the refrigerator for several hours. Then put the jelly from the molds on the dish. We decorate with greens and lemon.
Servings: 6