| 1 | Fish must be absolutely fresh. |
| 2 | Clean the fish well making sure the gills are removed from the head. |
| 3 | Separate the head from the body and remove all bones from fish. |
| 4 | Save head and bones. |
| 5 | Place onion, carrot, celery, one slice lemon and the peppercorns into a fish poacher. |
| 6 | Add the fish filets, the head and the bones. |
| 7 | Add cold water to cover and ?tsp salt. |
| 8 | Simmer, covered, for 10 - 20 minutes or until done. |
| 9 | The fish is done when the eye pops out a little and the meat flakes. |
| 10 | Remove from heat. |
| 11 | Carefully pick out any pieces of meat avoiding bones and vegetables and arrange inside a fish mold or on an oval serving plate. |
| 12 | Lightly season with salt, white pepper and lemon juice. |
| 13 | Strain the broth and return to the stove. |
| 14 | Let it boil uncovered until the liquid is reduced to about a cup, then pour it over the fish and refrigerate until the gelatin is firm. |
| 15 | To serve, unmold and cut in half lengthwise with a sharp knife. |
| 16 | Then cut each half into four or five pieces diagonally forming a fishbone pattern. |
| 17 | Mask the cuts under a swirl of mayonnaise so the effect looks like a whole fish. |
| 18 | Cut the lemon slices and arrange around the fish to look like fins. |
