Saucepan: [Bold]Put fillets in the pot and add water until the fish is covered.Add to taste 1/8 onion, 1 bay leaf, 1 piece of clove, 1 teaspoon salt (5-6g) and a splash of white wine.
Bring the water to the boil with a closed lid and then simmer for 5-8 min.
Frying pan: [Bold]Remove the protecting water glaze under cold running water. Add some lemon juice and flavour it with salt and pepper. Optionally, lightly dust the fillet in flour and put it in a frying pan with hot oil. Turn careful halfway through cooking on a medium heat. Pan fry approx 6-8 min.
Barbecue: [Bold]Prepare BBQ so embers are glowing hot. Drizzle the fillet with oil and stand on a piece of aluminium foil directly on the grill. After turning add a dash of lemon juice and season with salt and pepper. Cooking time approx 25 min. The cooking time can vary, it depends on the individual BBQ.
Store in a freezer at -18°C or cooler.