Fish salad

Preparation:

Preparation: Bring to the boil for about half an hour, a saucepan of salted water with the onion, carrot, parsley and celery. Clean the fish, scale it and wash it. Put it in the saucepan, bring it back to a slow boil; turn off the heat and leave the fish until cooked (the eye should become white and protruding like a ball). In the meantime, fry the sliced aubergines a few at a time, drain them well browned, and then salt them. Remove the skin from the fish, bone it and break the flesh into small pieces. Chop the basil. Put the lemon juice in a cup, dissolve a little salt in it, mix it with the olive oil and basil and pepper. Mix the aubergines and the fish together and season them with the prepared sauce. When frying, the oil must always be very hot, it is very important not to let it reach the smoke point, so as not to create toxins that can hurt. Once fried, food should always be placed on absorbent paper and served hot.