Stewed pickerel

(Recipe #34, page 133)

Use a sharp knife to shave the scales very close to the skin, leaving it white; split the fish and cut it into pieces of a convenient size, rinse them well, boil them for 5 minutes in salted water, and place them in another kettle.

Meanwhile boil capers in white wine and some of the fish broth, with lemon juice and peel, a generous knob of fresh butter, and some grated white bread. Pour this sauce over the pickerel and let the fish stew in it gently for ¼ hour. If desired, when the fish are served the sauce can be slightly seasoned with anchovies. Then stir in an egg yolk and bring the pickerel hot to the table.

Translated by David Green.

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