Carrots, celery, parsnips and parsley roots Boil in salted water. Once softened add the cleaned fish lying curved so that the head and tail almost touch (for this is placed in a pot with a smaller diameter). Boil on low heat about 20 minutes. Remove from heat and fish to cool in the broth. Carefully remove to a large bowl to keep the curved shape. About fish rank as a thin ring boiled, diced and steamed carrots with butter. About carrots again in the form of ring rank cooked potatoes, also scalded with butter and sprinkled with chopped parsley. In the circle formed by the curved fish, put tartar sauce. Tartar Sauce: To mayonnaise and yogurt add chopped pickles, olives, parsley, grated onion, mustard, pepper and salt. In the summer pickles can be replaced with red tomatoes, cleaned of seeds, drained well and cut into small cubes.