1. Boil the water, lemon juice and salt; add the steaks, bring back to boiling point, skim and simmer gently for 10 minutes until cooked.
2. Remove the tronons, drain and remove the skin and centre bone.
3. Dress the fish on a serving dish with a little of the cooking liquid, garnish with slices of lemon, picked parsley and the plain boiled potatoes.
4. Serve the 600 ml Anchovy Sauce. separately in a sauceboat.