4 lb Striped bass

      1 sm Onion, sliced

      1    Carrot, sliced

      1    Stalk celery, coarsely

           -chopped
      1    Lemon sliced

    1/4 ts Whole peppercorns

           Salt
           White pepper
      1 c  Home made mayonnaise made

           -with olive oil
  Fish must be absolutely fresh. Clean the fish well making sure the gills
  are removed from the head.  Separate the head from the body and remove all
  bones from fish.  Save head and bones. Place  onion, carrot, celery, one
  slice lemon and the peppercorns into a fish poacher.  Add the fish filets,
  the head and the bones.  Add cold water to cover and 1/2 tsp salt. Simmer,
  covered, for 10 - 20 minutes or until done. The fish is done when the eye
  pops out a little and the meat flakes.  Remove from heat. Carefully pick
  out any pieces of meat avoiding bones and vegetables and arrange inside a
  fish mold or on an oval serving plate. Lightly season with salt, white
  pepper and lemon juice. Strain the broth and return to the stove. Let it
  boil uncovered until the liquid is reduced to about a cup, then pour it
  over the fish and refrigerate until the gelatin is firm. To serve, unmold
  and cut in half lengthwise with a sharp knife. Then cut each half into four
  or five pieces diagonally forming a fishbone pattern. Mask the cuts under a
  swirl of mayonnaise so the effect looks like a whole fish. Cut the lemon
  slices and arrange around the fish to look like fins.