Put the fish in a pan, add carrots, salt and spices to taste. Cook for 20 minutes.
Cut the fish into pieces and fold it into molds. Peel and chop the carrots beautifully, put on the fish.
Soak gelatin in advance in water.
Strain the broth and add gelatin to it, warm up a little so that the gelatin melts, but do not boil.
Fill the fish with broth and refrigerate until completely frozen.
Before serving, lower the molds into hot water for a few seconds so that the filler can be easily removed from the mold.