Wash fish fillet and cut into small chunks. Pour with 1 quart water, add wild garlic juice, salt, bring to a boil and skim the foam. Cook over low heat for 10 minutes, take fish chunks off the bouillon. Strain the bouillon and mix with dissolved gelatin.

Pour a portion of the fish aspic in 6 deep molds, cool until set. Set aspic sprinkle with chopped onion and finely cut ham. Top with fish chunks, pour with the rest aspic and cool until completely set.

Before serving plunge the bottoms of the molds in hot water for several seconds and turn on the dish. Decorate with corn and greens.