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1
Prepare the court bouillon as described in preceding recipe, but use white-wine vinegar instead of white wine.
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2
While it is simmering, trim the ends from the cucumber, peel it, and cut it in half lengthwise.
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3
Scrape out the seedsor leave them in if you like themand cut the cucumber pieces into half-moons.
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4
Place the cucumber, red onion, and parsley in a mixing bowl.
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5
Slide the bass into the boiling court bouillon and reduce the heat immediately to a simmer.
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6
Cook until the fish opens upbarely starts to flakeabout 8 minutes.
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7
Remove the fillets and cool them to room temperature.
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8
Peel off the skin if necessary, and scrape or cut away the soft, darker meat from the skin side of the fillet.
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9
Flake the fish into big pieces, removing any bones and adding the fish pieces to the mixing bowl as you do.
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10
Drizzle the olive oil and vinegar over the salad and toss to mix.
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11
Season generously with crushed red pepper and salt to taste.
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12
Spoon in enough of the reserved cooking liquid to make the salad nice and juicy.
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13
Taste the salad, adding more vinegar, salt, or crushed red pepper if you like.
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14
Mound the salad high on a deep serving platter and spoon the juices left in the bowl over it.
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15
If you like, drizzle olive oil onto the platter around the salad.
