Fish fillet boiled in wine, which added some black pepper and salt to taste. Cooled, drained and cut into pieces. Gelatin pour cold water after swell, is melted in a water bath. Allow to cool (but not tighten) and mix with mayonnaise. Bottom of a small form stood with thin transparent fsunflower top oil and pour a layer of mayonnaise. Arrange pieces of fish on them - thin slices of tomatoes. Pour mayonnaise, ranking the remaining fish and tomatoes and everything is covered with remaining mayonnaise, the form is placed for 2 hours in the refrigerator to harden jelly. Before serving content to form turns into a dish. Jelly fish garnished with sprigs of parsley and tomato slices