1 walleye (1000-1200 g/2 1/4-3 lb)
10-12 g/.4 oz gelatin
Fillet scaled and gutted walleye and cut fillets into uniform pieces. Put bones and head (remove gills) of the fish into a pot, together with onion, carrot, parsnip, 1-2 bay leaves, and salt. Bring to boil and simmer for 15 to 20 minutes. Add sliced fillets of fish to the pot and cook until cooked through. Remove pieces of fillets from the pot and arrange in a shape of fish on a plate, but leaving some space between pieces. Keep it in cool place. Strain the broth and make 2 – 2 1/2 cups of jelly as described in the section “Dishes in Aspic”. Decorate each piece of the fish with a slice of lemon, star-shaped carrot, parsley leaves, and cover with jelly making sure that decorations are not disturbed. Keep in cool place until jelly sets. Serve with red cabbage salad, potato salad, fresh cucumbers, or pickles, and mayonnaise.