Ryba faszerowana - Fish in Aspic

Ingredients:
2-3 lbs Haddock fillets
Salt (to taste)
Pepper (to taste)
7-10 Peppercorn
6-8 Allspice seeds
Gelatin unflavored. (The amount will depend on whether fish skin and/or fish heads will be used. Fish skin and/or heads have natural gelatin)
Carrots, about 2-3 for decoration and garnishing.
7-10 Bay leaves
one large diced Onion
4-5 cups of Water

Procedure:
1.Remove skin, bones from fish fillets and cube the fish.
2.Grind fish, diced onion, salt and pepper through grinder about 1/8” size. Make sure mixture is well mixed.
3. Form fish mixture into four logs (rolls) or into a fish shape and set aside. Overall diameter should be 2.5 to 3 inches.
4. In a pot suitable to accommodate the fish logs (about 6 qt.) add the water, allspice, salt, peppercorn, carrots, bay leaves, fish skin and heads if used. Boil this for 10-15 minutes.
5. Add the fish logs. There should be just enough water/broth to cover the logs. Don’t use too much water, as this will affect the flavor intensity! Boil at a simmer for 45 minutes. Check the tenderness of the carrots constantly and remove when tender, do not over cook the carrots. They will be done before 45 min. have elapsed. Set the carrots aside to cool, they will be used in step #8 below
6. After 45 minutes remove the fish logs and set aside.
7. Sieve the broth to remove all the spices, etc. Test the broth to determine if it’s gelatinous enough. If okay set aside otherwise dissolve enough gelatin into mixture to ensure it will setup when cool.
8. Slice the fish logs into patties about ½” thick and layer them on a serving plate. Slice the carrots and arrange over and around the fish. Garnish with fresh parsley leaves, etc., cooks choice.
9. Pour the broth, while still hot, over and around the fish and carrots.
10. Set aside undisturbed until the gelatin sets up. Keep refrigerated until served.