Fish Boiled Au Court Bouillon

Ingredients

• 1 stick of celery, finely chopped
• 1 carrot, chopped
• 1 onion, chopped
• 3 or 4 cloves
• 2 quarts boiling water
• ½ pint vinegar
• Coarse sea salt to taste
• Butter for frying
• Lemon juice for rubbing the fish

Directions

1. Fry the celery, carrot, onion, and cloves in butter until softened.

2. Add the fried vegetables, boiling water, vinegar, and salt to a fish kettle and boil for 15 minutes.

3. Skim the broth and add more salt if needed.

4. Rub the prepared fish skin with lemon juice to keep it white.

5. Place the fish in the boiling broth, ensuring it is well covered.

6. Simmer gently for 5 to 10 minutes per pound.

7. Once cooked, drain the fish and serve on a folded napkin with parsley, lemon, and a sauce.