985 Boiled bream with horseradish and apples

• a 3–4 lb bream
• 1 parsley root
• 1 c

Clean and salt the bream and cut it into pieces. Place the fish in a pan, pour boiling light vinegar over the fish, cover for several minutes, and then remove the fish from the vinegar. In a separate pan, boil root vegetables and spices, strain the bouillon, and pour it over the fish arranged in a stewpan. Boil over a high flame and transfer the fish to a platter. Garnish with lemon slices and