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1
To prepare the tuna mayonnaise, place the mayonnaise in a medium bowl.
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2
In the bowl of a food processor fitted with a steel blade, combine the tuna, anchovies, capers and lemon juice, and process until a smooth paste is formed.
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3
With the processor on, pour the olive oil through the feed tube in a slow, steady stream.
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4
(If doing this by hand, mash the tuna, anchovies, capers and lemon juice with a fork.
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5
Slowly whisk in the oil.)
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6
Fold the tuna mixture into the mayonnaise and blend well.
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7
Cover and refrigerate until needed.
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8
In a large pot, make a court bouillon by combining the water, white wine, vinegar, onions, carrots, celery, bay leaf, thyme, parsley sprigs, peppercorns and salt.
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9
Bring just to the boil and simmer one hour.
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10
To poach the cod, place the fish on its side and measure the height at its thickest point.
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11
Figure eight to nine minutes poaching time per inch of thickness once the poaching liquid returns to a boil.
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12
Wrap the fish in a couple of layers of cheesecloth.
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13
Fill a fish poacher or shallow pan large enough to accommodate the fish with enough court bouillon to cover the fish.
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14
Bring the liquid to a boil, then lower the fish into the pot.
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15
Once the liquid returns to a boil, adjust the heat down so the liquid barely simmers.
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16
Time as directed in Step 2.
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17
Once cooked, remove the fish from the liquid to a large platter and let it cool for a few minutes.
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18
Carefully cut open the cheesecloth with scissors.
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19
Remove the top layer of skin and the head if it has fallen apart, or if you do not wish to serve it.
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20
Leave the tail intact.
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21
Slide the cheesecloth out from under the cod, using a wide spatula to help.
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22
Drain off and blot any liquid on the platter with paper towels, cover loosely with foil and refrigerate until cold.
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23
Make sure all liquid is removed from the platter.
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24
Spoon enough tuna mayonnaise over and around the cod to cover generously.
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25
Leave the tail uncovered.
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26
Re-cover the platter and refrigerate for at least four to six hours, or preferably overnight.
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27
To assemble the fish, remove the fish from the refrigerator no more than two hours before serving.
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28
Smooth the mayonnaise, adding more if needed to fill in any cracks.
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29
Run the tines of a fork along the length of the cucumbers to score them.
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30
Cut them in half lengthwise and scrape out the seeds with a spoon.
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31
Cut the cucumber into very thin slices.
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32
Beginning at the tail end, lay the slices in an overlapping pattern to create a scale pattern.
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33
If the head has been discarded, stop the scale pattern about two and a half inches from the front end and re-create a head by changing direction of the scales.
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34
Use an olive slice for the eye.
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35
Serve the top half of the fish, then remove the bones before serving the bottom.
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36
Pass the extra mayonnaise at the table.
