To poach the fish: Bring enough water and about 1 cup of white wine to a simmer over medium heat, add some leek (or green onion), a sprig or two of fresh thyme and parsley, along with a bay leaf torn in half. Add 10 - 12 peppercorns, and a lemon, thinly sliced. Let these simmer for 5 - 10 minutes; add the fish and simmer, covered, for 5 -7 minutes, turn off the heat and let it sit for 10 minutes more. The fish should be cooked through. Remove the fish, cover, and refrigerate until cool. Proceed with the recipe.