Szegedski fish salad

Fill carp fillet, roots (carrots, parsley root, celery root, onions) and pepper with water, add lemon juice and cook for half an hour on low heat. Remove the fillet from the broth, dry and cool. Wash the paprika, peel from the seeds and cut into wedges. Wash the tomatoes and cut into quarters. Peel the onions and cut into rings. Mix vegetables, season with paprika, butter, vinegar, salt and pepper. Cut the fillet into slices, put on a plate, put the salad on top and let stand for 2 hours. Garnish with slices of egg and parsley greens.