Hake Aspic

Place the hake (700 g) in a pot, cover it with water (1600 g), bring it to a boil, and skim off the foam.

Add the onion (100 g), carrot (100 g), bay leaf (1 g), black pepper (2 g), and table salt (3 g). Boil gently for 25 minutes.

Remove the fish and separate the fillets from the bones.

Strain the broth, dissolve the gelatin (20 g) in it according to the package instructions, and add more salt if needed.

Arrange the fillets and carrot in molds, pour over the broth, and chill in the refrigerator for about 3 hours until set.