I have the gelatin leaves. If anyone have then 1 sheet is approximately equal to 2 g.

Soak gelatine in water.

Onions small to cut. The pan is heated, pour 1 tbsp oil and put the onions. Segka fry, add the coarsely chopped fish and a bit then.

Add 100 g of cream and milk, bring to boil, reduce the heat and cook for about 15 minutes. Beat with blenderm. Add to taste lemon juice and salt. It is possible for even more tenderness pass through a sieve. But I was too lazy this time... In the still warm mass put the gelatine and allow to dissolve. Then let it cool down.

Cream is hard to beat. (Check - turning the Cup, and there they remain without motion). Add them to the cooled fish a lot and put in the cold for 5 hours. I removed the night.

Salad any at your discretion sauce. I have salt, pepper, lemon juice, honey and vegetable oil. Take a spoon, dip in hot water and swiping a spoon in the fish mass to make dumplings. Lay on lettuce leaves and serve.