Place all ingredients, including vinegar, in a large, wide saucepan, bring to a boil, and cook on 1 1/2 or automatic heat 5 to 6 without a lid until the liquid is reduced to about 3/4 quart. Cut the carrot into slices.
Cook the fish chops in the clear soup for about 8 min on 1/2 or possibly automatic heat 1 to 2, season the clear soup very spicy. Cut the fish meat into small pieces.
Soak the gelatine in cold water for about 5 minutes. Whip the egg whites with a mixer until stiff. Bring the fish stock to the boil on 3 or possibly on automatic heat 4 to 5, stir in the gelatine and the snow. When the broth begins to foam, remove the saucepan from the heat and pour the clear soup through a cheesecloth.
Pour 1 tbsp of aspic liquid into small ramekins, place in the refrigerator to set, place carrot slices and fish pieces on top, cover with aspic liquid and set again. Place the remaining fish on top, pour aspic over it and solidify completely. Before serving, dip the ramekins briefly in hot water, loosen the aspic at the edge with a kitchen knife and turn out onto a platter.
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