1 whole salmon, sea trout or sea bass, weighing about 5 lb (2.25kg), scaled if necessary, gutted and trimmed
12 fl oz (360ml) green mayonnaise
For the court bouillon
3/4 pint (450ml) dry white wine
about 4 1/2 pints (3 litres) water
1 large onion, sliced
2 carrots, thinly sliced
1 celery stalk, thinly sliced
1/2 lemon, sliced
a few parsley sprigs
1 bay leaf
12 black peppercorns
4 allspice berries (optional)
salt
2. Place the fish on the kettle rack, or set it on a piece of muslin. Lower the fish into the court bouillon. The fish should be covered with liquid, so add more water if necessary.
3. Cover and bring back to boiling point, then simmer very gently for 15-20 minutes or until just cooked.
4. Remove the kettle from the heat and lifth the fish, by means of the rack or muslin hammock, out or the court boullon. Drain well, then transfer the fish to a serving platter and leave to cool slightly.
5. Gently peel off the skin and pull our the tins. If salmon has been used, gently scrape off the thin layer of greyish flesh. Cool completely.
6. Serve the cooled fish with the green mayonnaise.