Jellied fish

Ingredients: 1 kg of fresh fish, 1 liter of water, 1 onion, one root of parsley, celery, parsnips, carrots, salt, pepper, 40-50 g of gelatin. 

Instructions:

Fresh fish (perch, carp, pike, etc.) to clean, disembowelled, wash, separate heads and tails, cut into pieces, remove the bones. Heads and tails omitted in cold water, put on the fire, bring to a boil, remove foam, add the roots (carrot, onion, parsley, parsnip, celery), bell pepper, bay leaf, salt and continue cooking 15-20 minutes, periodically removing foam. 

Heads and tails to remove from broth, omit it cleaned fish pieces and cook until done over low heat, then carefully remove from the broth skimmer pieces of fish, put them on a platter or in small bowls. Strain broth through 2-3 layers of gauze. 

In the strained broth to add a swollen gelatin in warm water, bring to boil (but do not boil) and pour them pieces of fish. Decorate the dish of boiled carrots, sliced asterisks, green peas, parsley, hard boiled egg cups, pour broth, put in a cold place. 

You can decorate the dish and slices of lemon, but only after a point, otherwise the jelly will taste bitter. 

By jellied fish lodge horseradish or mayonnaise.