Marinate the fish (lemon juice, teaspoon without top of coarse salt or as used to) for 1-2 hours or more. Always thoroughly clean. However, this is perfectionism and surprising fans to taste the fish skin. Is it tasty?!
On the Internet there are different versions of broth: from milk to cucumber brine. Classic - a thick fish broth. The broth doesn't happen often. Often make a vegetable in a frying pan!
Noble fish, lemon, salt and a rich broth of onions and carrots - enough.
Stew the vegetables for about 10 minutes over medium heat without a lid, without interfering with evaporation (seal the broth). Spread vegetables in cold or boiling water - you decide.
Put the steaks, fastening the edges with toothpicks. Vegetables "shift", spread without the lower and upper vegetable pillows. If necessary, add water (broth should be up to 1/2 the thickness of the steak or 1/3). Start the process with the lid open before boiling.
Close the lid and cook for another 10 -15 minutes (depending on the thickness of the steaks). Do not turn and stir - now the samovar. In my case before (dipstick) temperature of about 63-65 bones'.
Ready! They say that this method of cooking preserves the maximum usefulness of fish. But no color. Wish.
The side? Mini salad bar: do it yourself! Without salted fish, but remaining in the transition pieces for the night and got ready. I note that the combination of salted and stewed, almost fresh, fish is very pleasant!