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1
Fish must be absolutely fresh.
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2
Clean the fish well making sure the gills are removed from the head.
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3
Separate the head from the body and remove all bones from fish.
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4
Save head and bones.
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5
Place onion, carrot, celery, one slice lemon and the peppercorns into a fish poacher.
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6
Add the fish filets, the head and the bones.
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7
Add cold water to cover and 1/2 teaspoon salt.
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8
Simmer, covered, for 10 to 20 minutes or until done.
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9
The fish is done when the eye pops out a little and the meat flakes.
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10
Remove from heat.
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11
Carefully pick out any pieces of meat avoiding bones and vegetables and arrange inside a fish mold or on an oval serving plate.
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12
Lightly season with salt, white pepper and lemon juice.
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13
Strain the broth and return to the stove.
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14
Let it boil uncovered until the liquid is reduced to about a cup, then pour it over the fish and refrigerate until the gelatin is firm.
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15
To serve, unmold and cut in half lengthwise with a sharp knife.
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16
Then cut each half into four or five pieces diagonally forming a fishbone pattern.
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17
Mask the cuts under a swirl of mayonnaise so the effect looks like a whole fish.
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18
Cut the lemon slices and arrange around the fish to look like fins.
