1. Wash and drain the fish, and then de-scale - checking that the fish has been correctly gutted.
2. Season the whole fish and place into a deep fish kettle (or similar container).
3. Cover with the cold court-bouillon.
4. Bring the liquor slowly to the boil and simmer very gently until the fish is cooked (usually approximately 20 minutes).
5. Where the fish is to be served immediately, drain off the liquid (taking care not to damage the fish), lift from the vessel and skin. Place the fish into the serving dish with a little of the cooking juice.
6. Where the fish is to be used for cold service, leave to cool in the cooking liquor.
7. Once cool, place in the fridge within 90 minutes of being drained. Skin the fish when it is cold, not when it is hot.
