Method
Place fish in a fish kettle or a large saucepan and cover with water. Add
onion, lemon slices and wine. Bring to the boil, turn down heat and simmer
gently with lid on for approximately 25 minutes.
Fish is cooked when tested with a fork and
it flakes. Allow to cool, drain well. Using a sharp knife, remove
skin by making a shallow cut near head, take hole of skin and pull gently
until all skin is removed.
To serve segment fish with a sharp knife
and lift flesh with two spoons. Serve with Russian mayonnaise or
tartare sauce.
Serves 6
