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1
Put onions vinegar and 1/4 cup water into 3-quart Dutch oven.
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2
Bring to a boil.
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3
Cook, uncovered, over medium heat until all liquid evaporates, stirring often.
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4
Add remaining water, stock, celery, carrot, lemon, 2 tablespoons sugar, and parsley bundle.
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5
Bring to boil.
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6
Reduce heat to slow-boil and cook, uncovered, for 5 minutes.
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7
Add fish.
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8
Bring liquid to boil and baste fish several times.
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9
Reduce heat to simmering.
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10
Cover and cook for 30 minutes.
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11
Uncover, raise heat slightly and slow-boil for 10 minutes longer.
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12
With slotted spatula, transfer slices to plate.
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13
Discard skin.
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14
Pull out bones, separating large chunks of flesh to make bones visible.
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15
Spoon with a little of the hot poaching liquid.
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16
Cover to keep warm.
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17
Strain contents of pot through a fine sieve.
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18
Rinse out pot and fill with strained broth.
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19
Stir in remaining sugar.
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20
Bring to a boil over high heat; reduce until about 3/4 cup remains.
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21
Pour exuded liquid from fish into the pot.
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22
To serve hot, portion individual servings onto warm plates and spoon with some of the poaching liquid.
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23
To serve jelled, arrange fish in wide casserole in one layer.
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24
Pour poaching liquid over it.
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25
Cover tightly and chill overnight (poaching liquid will jell).
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26
Cut into serving pieces; garnish with watercress.
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27
Serve with beet horseradish.
