2 lb (1 kg) fresh fresh-water fish (pike-perch, carp, sazan)
4-5 black and aromatic peppercorns
2-3 bay leaves
1 piece and root parsley
Way of cooking
Scale, gut and wash the fish. Cut it into small bits. Pour water over the fish's heads and tails and bring to a boil removing the scaum. Add the salt, culinary roots and spices; boil again for 1/2 hour. Strain the broth, add the bits of fish and boill till done. Make sure the bits do not crumble. Remove the bones carefully and lay out in small forms. Use the strained fish broth as the base for making a jelly with gelatine and a beaten-up egg-white (for coloring). Let the jelly settle and pour into the forms. Adorn with slices of the lemmon and parsley.
The best result can be with pike perch.
Collected and edited by Michael Terletski