"Irony of fate" - jellied fish

300 g white fish fillet

300 g fillet red fish

100 g olives pitted

4 boiled eggs

1 garnet

1 lemon

1 the sachet of seasoning for jellied fish

1 sachet of gelatin

black pepper

greens

salt

Cut fish fillets in a thin rectangles, separately, boil the red and white fish until cooked (after boiling for about 12-15 minutes), add Bay leaf, pepper and salt.

Clear garnet, drain the liquid from the olives.

Eggs cut into quarters, the lemon into slices.

If the broth left over from jam fish are transparent and are satisfied with the taste, add gelatin and cook further, according to the instructions on the package.

If the taste of the broth is not satisfied, add seasoning for filling in boiled water and pour laid out on a platter ingredients.

Before serving Christmas buffet "Irony of fate" - jellied fish hide in the cold until fully cured.