Fish in Aspic is famous for its high gustatory qualities that gives the right to consider this dish a true dainty.
Wash and clean fish. Cut the head, tail and fins and pour over cold water. Add roots, onion, salt and cook 25-30 minutes, then add sliced fish and cook until done. Take the fish carefully and arrange as the whole one on a dish. Strain fish stock and add soaked in water in advance 15 g gelatin, bring to a boil and strain again. Decorate the fish with carrot slices, parsley green and pour over half stock carefully. Let it to congeal a little and then pour over the rest.
1 kg fish.
1 ea carrot.
1 ea onion.
1 ea bay leaf.