Jellied fish with mayonnaise

Gut the prepared fish, cut into small pieces (about 50 grams), and salt.

Place the heads and fins in a pot, cover with cold water, bring to a boil, skim off the foam, add salt, roots, and spices.

Boil for at least 1-1.5 hours to evaporate the liquid by half.

Place the prepared fish pieces in a saucepan, pour in strained broth (up to half the volume of the fish), and boil covered.

After about 15 minutes, carefully transfer the cooked fish to a plate.

Add the gelatin soaked in warm water to the broth and bring to a boil.

Cool to room temperature, add mayonnaise, whip until foam appears on the surface, then pour this sauce over the fish and refrigerate.

Garnish with lemon slices and greens.