Clean and separate the pike on a fillet, remove all bones with tweezers. At the head, remove the gills and rinse well. Soak gelatin in water.
Fold the head and bones in a pan, fill with water and add carrots, onions, peas and peas, cook the salt over high heat until it boils, then remove the foam and reduce the heat, cook for 30 minutes. Boil the eggs in a cool, cut fillet into strips.
After boiling your head, remove the bones and strain the broth through cheesecloth, then pour it back into the pan and boil the fillet for 10 minutes. Cut the carrots with figures or just circles, cut the eggs in half.
Arrange the cooked pieces of pike on plates, garnish with eggs, carrots and chopped green onions or other herbs. Dissolve the gelatin completely in the broth.
Pour the broth on the plates, let cool and refrigerate until the broth completely solidifies.