Smelled Carp In Jelly

Preparation:

Preparation: Cut the carp fillets into 5 pieces of equal size and soak them in the lemon juice. Put the herbs in bags and tie them up. Peel the roots, cut them into thin strips and cook them with water, wine, vinegar, salt and the sachets of herbs. Pour half of the vegetable stock over the carp pieces, slowly bring to the boil and remove the pan from the heat. Add the softened gelatine leaves to the roots, mix, spread over the carp fillets and leave to cool. When the jelly is ready, cut into portions and serve with a salad and a herb yoghurt or a herb mayonnaise.