1 hr 15
By Anto Cocagne and Aline Princet
Remove the scales, fins and gills from the fish and gut it through the head. Using a very sharp knife, split the skin along the backbone and carefully remove the bone without piercing the skin. Remove the meat from the bones and place it in the fridge. Keep the fish head and skin intact and place them in the fridge. Reserve the fish bones and fins.
To prepare the f