Sudak filler

500 g perch fillet

1 onions

1 carrot

1 parsley root

1-2 bay leaves

1 Art. l. gelatin

1 lemon

2 l water

parsley

salt

Perch fillet cut into pieces a la carte. Simmered it by adding roots, bay leaf, onion and salt. Refrigerate ready fillets.

Gelatin 6-8 times its volume of water, dissolve in a water bath.

Remaining after cooking fillet broth. Add to it uncool gelatin, warm.

Fish fillets out onto a plate, arrange slices of lemon, herbs, cut flowers from carrots, 2-3 reception pour the prepared jelly.

Withstand the filler in the cold for 30 minutes.