Makes: 10 portions. Cooking time: 8-10 minutes.
— 5 liters water
— 2 juice of lemons
— 5 grams salt
(1) Boil the water, lemon juice and salt.
(2) Place in the prepared cuts of fish, bring back to boiling point, skim and gently simmer.
This method is suitable for cuts of fish such as tronçons and suprêmes of brill, cod, haddock, halibut and turbot.