Fish in white marinade

Dilute 3% table vinegar with fish broth, add salt, sugar, peppercorns, bay leaf, clove, boil, and strain.

Cut the carrot and parsley root into rings, stars, or scallops, add a little broth, and cook until done.

Cut the onion into rings.

Place the vegetables in the prepared vinegar, boil, pour the hot marinade over the fried fish, let it cool, and transfer to a salad bowl.

Cook and fry the fish in the usual way with oil, previously dusted with flour: fry small fish whole, and cut large ones into pieces.

Garnish the serving with greens.