1 fresh pikeperch, weight 3-4.5 lb (1-1.5 Kg)
1 large onion
5 bay leaf
2 tbsp vegetable oil
Salt and pepper on your taste
Peel a fish, remove fins and innards, and cut across into 0.4” (1 cm) - thick slices.
Peel an onion, and slice into thin half-rounds.
Place the fish slices into a thick-bottom sauce-pan with a lid.
Divide fish slices with the onion half-rounds.
Put bay leaves around.
Pour a cold water blended with a vegetable oil, to cover fish.
Bring to boil under a lid.
Turn a heating to low.
Sprinkle fish with a salt and a pepper, cover with the lid, and simmer for about 40 minutes.
Carefully, replace fish slices into a deep, large, flat dish, and pour juices on top.
Let to cool, and the juices turn to an aspic.