Fish aspic with tomato juice

Pour into the saucepan 2 tbsp. water, add peppercorns and a whole onion, bring to a boil. Dip the fish fillet into the water, cook over low heat for 10 minutes. Salt. At the end of cooking, pour in the juice of 1/2 lemon.

Cool the fish in the broth, divide into pieces. Strain the broth. Remove onion and pepper.

Dissolve gelatin in 1 tbsp. broth, let stand 3-5 minutes. Then combine with the rest of the broth, pour in the wine. Heat until gelatin is completely dissolved. Pour off 1/2 tbsp. transparent jelly, add tomato juice to the rest, stir, cool.

Pour a little clear jelly into the bottom of the jellied mold, put parsley and half a lemon, cut into pieces. Place in refrigerator, let cool. Then pour the remaining transparent jelly, let it harden again.

Pour a thin layer of red broth over the frozen jelly, let it harden a little. Put the pieces of fish and green peas on it, carefully pour red jelly with a spoon. Place in the refrigerator for a few minutes. Then pour the remaining red jelly, refrigerate to solidify completely.