About 2 qt. water
2 sm. onions, sliced
2 carrots, sliced
Bouquet garni consisting of parsley, thyme & bay leaf
6 tbsp. lemon juice
2 tsp. salt
12 peppercorns
1 c. dry white wine

Combine all the ingredients in a pan and simmer together 30 minutes to 1 hour. Strain.

Prepare the fish: Wash and dressed whole salmon, seabass, or similar fish, weighing about 4-6 pounds. Wrap in cheesecloth.

To cook the fish: Pour the court bouillon into a poaching pan. This may be a special pan with a removable rack, broiler pan or electric roast pan, etc. Bring the liquid to a boil and lower in the fish. There should be sufficient liquid to cover the fish. Bring the liquid up to simmering point, then reduce the heat to very gentle cooking. Cover and cook for 20 minutes or allow about 7 minutes per pound. Turn off the heat and allow to sit in the liquid 20-30 minutes. Lift out the fish and arrange on a serving platter decorated with sprigs of parsley and wedges of lemon. Serve warm or cold.

Accompany with sauces such as lemon butter, Hollandaise, mayonnaise-based dressing.

Note: This method of cooking can also be done in the oven heated to 400 degrees.