Fish is cleaned. Cut the head and tail and bones are removed. Cut into pieces. The head and tail are flooded with cold water and boil. Foam from the broth is removed, add salt and chopped aromatic roots, spices and boil 20 minutes. The liquid is filtered. It put the pieces of fish and cook until ready. With a slotted spoon is removed. They are then placed in a pre-processed in cold water forms or oval flat plates. The broth was filtered again. Added thereto is dissolved in water and the defeated gelatin egg white. All this was heated and allowed to stand for 30 minutes. Again strain the broth - this time in a double gauze. It flooded the pieces of fish on the plate. Portions decorate with pieces of lemon and chopped parsley. Serve with horseradish.