Recipe:
Scale and gut the fish, cut in pieces and boil in salted water with onion, spices, and green. Peel off the skin, remove the bones and cut the meat in pieces. Add green peas, diced carrots, add the mix of vinegar and vegetable oil. Keep in the fridge for one hour, add dressing, mix carefully and serve in a salad bowl, decorated with tomatoes and dill springs. Dressing: stir egg yolk with salt, sugar and vinegar, add butter cut into little pieces. Mixing continuously, cook on a boiling water bath to creamy texture, cool down and add whipped cream.