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1
Put the onion, parsley and salt in a fish poacher and fill with water to a depth of 4 inches.
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2
Bring to a boil over high heat.
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3
Place the fish in the water on a poaching rack, reduce heat and simmer for 15 minutes.
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4
With a sharp knife, remove the head and the tail and set them aside.
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5
Continue to cook the rest of the fish until the flesh parts easily from the bone, 5 minutes more.
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6
Remove the fish from the water and set aside to cool, about 20 minutes.
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7
Discard the poaching water along with the onion and parsley.
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8
Meanwhile, place the potatoes and carrots in a small saucepan and cover with cool, well-salted water.
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9
Bring to a gentle boil over medium-high heat and cook until tender, about 10 minutes.
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10
Drain and set aside.
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11
Remove the flesh from the fish, discarding the bones and skin.
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12
In a large bowl, toss the fish with the potatoes, carrots, olive oil and lemon juice.
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13
Add 3 tablespoons of the mayonnaise and salt to taste and combine.
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14
Place the head and tail of the fish at opposite ends of a large platter and mound the fish mixture between them, reconstructing the shape of a fish.
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15
Cover the fish mixture with the remaining mayonnaise and sprinkle with capers.
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16
Serve at room temperature.
