Cut the pike perch into portion-sized pieces and place them in a pot with a steaming rack. Add peeled and chopped carrots, parsley root, celery, and onion, along with whole peppercorns, bay leaves, and salt. Pour in cold water and cook until the fish is done. Remove the fish from the broth, let it cool, and arrange it on a serving platter. Continue to simmer the fish broth with the bones and fins, then strain it. Mix the strained broth with soaked gelatin, grated horseradish, and chopped green onions. Pour this broth over the pike perch, and once it sets, place it in the refrigerator.
For 2 kg of pike perch, use one root each of carrot, parsley, and celery, one onion, 200 g of horseradish, 200 g of green onions, one bay leaf, 10 peppercorns, 8 g of gelatin, and salt to taste.
