INGREDIENTS

INSTRUCTIONS

Fish must be absolutely fresh. Clean the fish well making sure the
gills are removed from the head. Separate the head from the body and
remove all bones from fish. Save head and bones. Place onion, carrot,
celery, one slice lemon and the peppercorns into a fish poacher. Add
the fish filets, the head and the bones. Add cold water to cover and
1/2 tsp salt. Simmer, covered, for 10 - 20 minutes or until done. The
fish is done when the eye pops out a little and the meat flakes.
Remove from heat. Carefully pick out any pieces of meat avoiding  bones
and vegetables and arrange inside a fish mold or on an oval  serving
plate. Lightly season with salt, white pepper and lemon  juice. Strain
the broth and return to the stove. 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. To serve,  unmold and cut in
half lengthwise with a sharp knife. Then cut each  half into four or
five pieces diagonally forming a fishbone pattern.  Mask the cuts under
a swirl of mayonnaise so the effect looks like a  whole fish. Cut the
lemon slices and arrange around the fish to look  like fins.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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