This is a large fish kettle (60cm) for poaching whole fish

To serve the fish hot, add 1/2 bottle of white wine, parsley, lemon and onion. Cover with cold water then bring very slowly to a simmer. Simmer as gently as possible until the eyes turn white.

To serve cold is the same process but turn off the heat as soon as the simmering point is reached then allow to cool. Leave in liquid until ready to use.