Ingredients:

1/2 onion, sliced
1 leek, trimmed and sliced
1 carrot, peeled and sliced
1 small bunch fresh parsley
1 tablespoon whole black peppercorns
salt, to taste
4 (about 1 pound) rainbow or salmon trout,ready to cook,or 1 (3 to 4 lb) piece of salmon, tail end if possible
cucumber slices
lemon slices
lettuce leaves
2 cups Salsa Verde

Methods:

1. Place the onion,leek,carrot,parsley,and peppercorns in a saucepan large enough to hold the fish. Add water to cover the vegetables by 2 inches.Season generously with salt. Bring to a boil, reduce the heat,and simmer 15 minutes. Add the fish,and simmer over low heat until the fish just begins to flake.For every 1 inch of thickness,measured at the thickest point,allow 10 minutes of cooking time.
2. Carefully transfer the cooked fish to a rack and let cool to lukewarm.Peel off the skin, and arrange the fish on a decorative platter.Garnish with the cucumber,lemon slices,and lettuce. Serve the Salsa Verde on the side.

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