Zander in Aspic

Ingredients:

2 kg zander,

1 carrot,

1 parsley root,

celery,

1 onion,

200 g horseradish,

1 bay leaf,

10 peppercorns,

10 g gelatin per 1 cup of stock,

salt to taste.
Clean and wash zander. Carefully remove the backbone, fins and gills. Cut into pieces and place in pot with a wire basket. Add chopped carrots, parsley root, celery, onions, bay leaf and peppercorns. Salt to taste. Cover with cold water and cook till done. Cool and place on dish. Place stock on burner, adding bones and fins. Strain and add gelatin (soaked). Bring to the boiling point. Pour stock over cold pieces of zander. Chill. Serve with horseradish.