- 1 carrot, peeled and sliced thin
- 1 knob celery, peeled and sliced thin
- 1 parsnip, peeled and sliced thin<
- In a fish poacher cook all vegetables, salt, peppercorns and the herb bouquet in 1 quart water for 1 hour.
- Place fish in slowly simmering vegetable broth and cook it very slowly for about 20 minutes, or until it is barely done. Flesh of fish must remain quite firm.