(Recipe #73, pages 141 – 142)
Prepare and boil the fish as in the preceding recipe, but use equal parts of water and vinegar with the herbs listed. When it is done, remove it from the broth and replace it when the broth has cooled. Any kind of fish left to cool in the broth sacrifices some flavor.
To serve, place the fish on a platter garnished with parsley sprigs and pass olive oil, vinegar, pepper, and mustard on the side, or serve it with unpeeled potatoes and butter.
Translated by David Green.