– Coat the fish bones and skin with cold water, bring to boil fast and steam thoroughly for 30 minutes over low heat. Add onion and parsley root for flavor. Strain the bouillon

– Put the fish fillet in a shallow pot in one layer, coat with the hot bouillon to slightly cover the fish, add the salt, pepper, bay leaf and boil covered over low heat for 15-20 minutes. A fork should easily pierce the flesh when fish is ready. Cool the boiled fish in the bouillon

– Mince the cooled fillet twice, combine with the butter and fine grated cheese and beat until homogenous. Add the mustard and ground pepper at the end

– Put the paste fish-shaped in a plate, make a pattern with the butter using a confectionery bag and decorate with the greens