Place fish in the boiling water with the spices, salt and pepper. Simmer 25 minutes, or until tender. Remove fish from the liquid. Let cool. Bone and skin and cut into large pieces.
Add the lemon slices, vinegar and lemon juice to the stock. Reduce over high heat until only 5 cups of liquid remain. Remove from heat and strain through a cheesecloth while the sapic is boiling hot. Add the beaten egg whites and mix well. Put the aspic back into the kettle and let come to the boiling point. Let stand 20 minutes without stirring.
Add the wine, fold in the fish pieces. Pour into a fish-shaped mold and chill until firm. Unmold and garnish with parsley, pickled beets and crab apples.