Simmer parsley root, carrot, celery with water and spices for about ten minutes. Rinse the fish, put it into the broth and let it simmer for 10 min, then cool it down. Soak the gelatine in cold water for 4 min. Peel the carrots, cut them into thin strips and steam them with the peas in very little salted water for 5-6 min until soft. Make the asparagus spears in salted water for 10-15 min. Coarsely chop fish, mix with carrot strips, peas and asparagus spears. Rinse a shallow bowl with cold water and add all ingredients. Season the still warm fish stock with salt, vinegar and sweetener. Let the squeezed gelatine melt in it. Pour over the fish and leave to cool.
Tip: Cook only with high-quality spices – they are the be-all and end-all of a good dish!
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