1 freshwater bass (3 pounds), gutted, scaled, and filleted, or 1 pound freshwater bass fillets
¼ cup plus 1 teaspoon sugar
½ medium red onion, thinly sliced (about ½ cup)
½ cup white wine vinegar
4 hard-boiled eggs, peeled, sliced, and seasoned to taste with salt
1 small bunch watercress, stems removed
Fresh yarrow, tarragon, or chervil sprigs
1. In a large bowl, rub fish fillets with 1 cup salt and ¼ cup sugar. Cover and allow to cure for 1 to 2 hours.
2. Meanwhile, in a small bowl, mix together onion, vinegar, 1 tablespoon salt, and remaining 1 teaspoon sugar. Cover bowl and let mixture pickle at room temperature for 1 to 2 hours.
3. Preheat a charcoal or wood grill to low heat. Rinse salt and sugar off fish and pat dry with paper towels. Place fillets skin down on the grill, and cook until fish becomes opaque and flakes apart easily with a fork. Remove fish from grill and allow to cool before removing skin. With a fork, gently flake fish into bite-size chunks.
4. To serve, arrange fish, eggs, and watercress on a platter, then top with half of the pickled onions and a sprinkle of yarrow, tarragon, or chervil. Serve remaining pickled onions on the side.