Season inside of the fish with salt and pepper. Wrap it tightly in cheesecloth and place it on a rack in a fish kettle. Pour in the white wine and court bouillon. Cook over a low heat, the liquid should barely simmer, for 35-45 minutes. The flesh should feel tender when tested with a sharp knife. Remove the fish from the kettle with 2 large spatulas and transfer it to a serving platter. Remove the skin from the fish with a sharp knife. Serve with hollandaise sauce, aioli, homemade mayonnaise or tartar sauce.
