Ingredients portion 10
Sudak 1 kg
Carrots 2 pieces
Onions 1 head
Black pepper to taste
Laurel leaf 1 piece
Lemon to taste
Dill to taste
Gelatin 10 g
Salt to taste
Cooking instructions 1 hour + 3 hours
1 Peel, gut and wash the fish. Cut into large chunks. Put the bones, tail and head, stripped of their gills, in a saucepan and pour 2 litres of water over them. Place on the fire, bring to the boil and skim off the foam.
2 Add the carrots, onion, pepper, bay leaf and salt to taste. Cook for 20 minutes, then add the pikeperch pieces to the stock and cook for 5 to 10 minutes, then remove them with a slotted spoon and place them in a bowl.
3 Pour cold water over the gelatine and leave for 10 minutes. Strain the broth and add the soaked gelatine and stir until the gelatine has dissolved.
4 Garnish the pikeperch with lemon slices, dill sprigs and star-shaped carrots. Strain the broth and gelatine through a sieve and gently pour over the fish, being careful not to disturb the composition. All the pieces of fish should be completely covered with jelly. Put the casserole in the refrigerator until solidified. 
