Poisson Cuit Au Court Bouillon

Ingredients

• 1 stick of celery, finely chopped
• 2 tablespoons butter
• 1 carrot, chopped
• Fresh parsley, to taste
• 1 onion, chopped
• 3 or 4 cloves
• 2 quarts boiling water
• Peppercorns, to taste
• ½ pint vinegar
• Coarse sea salt, to taste

Directions

1. In a pan, fry the celery, carrot, onion, and cloves in butter until softened.

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

3. Skim the broth and add salt to taste.

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

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

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

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