(Recipe #43, page 135)
Clean the fish thoroughly and cut it in pieces. Place a generous amount of fresh butter in an earthenware pot, add the fish, white wine, some lemon slices without seeds, finely chopped anchovies, and salt. Sprinkle the top with fine zwieback crumbs or grated stale white bread. Stew the fish covered for ¼ hour or until done and place it on a serving platter. Stir a few tablespoons of thick sour cream into the sauce and pour it over the fish.
Decorate the border of the fricassee with rice cooked as a ragout (see section XI, no. 16).
Translated by David Green.