Boiled Fish

Ingredients

• fish
• count onion
• count cloves
• celery
• carrot
• parsley
• slice lemon
• salt

Instructions

1. Rub the raw fish with lemon slices to keep the skin intact.
2. Boil salted water (or cold water) about a quarter-hour with onion studded with cloves, celery, carrot, parsley, and lemon slices.
3. Poach the fish until the eyes bulge, the skin lifts at a touch, and the flesh is tender; keep warm in its broth if desired.
4. Serve hot, not fully drained, garnished with parsley, thin-sliced beetroot and potato, and egg wedges; or with sauces Nos. 128-134; or coated in mayonnaise (No. 126) with anchovy and capers.