Clean the fish from the scales of the insides, cut into pieces, remove the gills, wash well under running water.
Pour gelatin over water so that it swells. Add peeled carrots and onions to the fish. Pour in water and simmer for 20 minutes after boiling, remove the foam. 10 minutes before cooking, add bay leaf, pepper and salt to taste.
Remove the fish from the broth and remove all the bones, strain the broth and dissolve the swollen gelatin in it.
In bowls in which you will pour jelly, put the carrots, greens and fish fillet, cut beautifully, you can also put thinly sliced lemon. Pour the broth and refrigerate until completely frozen. Before serving, dip the plate in warm water and turn over onto a dish or serve immediately in a plate.
Jellied meat from pike perch turns out to be very tasty, beautiful and with a bright taste. Cooking it is quite simple for most of the time that the jelly is completely frozen. Optionally add your favorite spices. Such a dish will look beautiful on the festive table, such jellied meat is not only tasty, but also contains a lot of phosphorus, calcium and other useful substances, give this dish even to children.