Jelly Fish

Ingredients:

1 kg fresh fish (perch, or carp), 

dill 
1 leek, 
1 carrot, 
1 parsley root, 
2 onions, 
4 pea black pepper 
8 peas allspice, 
2 bay leaves, 
2 egg whites, 

salt, parsley, lemon.

Instructions:

The fish are cleaned, remove the entrails, cut off the tail and head, remove the gills and cut into slices. Fish heads and tails pour cold water on to boil, remove foam, add salt, peeled and diced aromatic roots, spices and cook for 20 minutes. Liquid filter, put there fish pieces and cook until done. Skimmer to remove the pieces of fish, clean them from the bones and lay rinsed in cold water small bowls or oval flat dish. Strain broth, add a bulging gelatin (for 1 cup of broth, 5 g of gelatin), fluffy white, all heated, and then settle to give 30 minutes, strain through a double folded cheesecloth and pour them spread out in pieces of fish dishes. Jelly fish decorate with lemon slices and parsley. Serve with horseradish.