Blackfish a la Sanford

Remove the fillets from sufficient blackfish leaving on the black skin; divide each fillet into two pieces. Cover the bottom of a sautoir with butter, chopped shallots, and onions, and chopped mushrooms; lay on top the pieces of blackfish, and a branch of parsley, and moisten with a court bouillon (No. 38), let boil slowly for six minutes, then remove the sautoir on a very slow fire; when done lift out the fish with a spatula, suppress the black skin, and dress it on a dish. Garnish with handsome mushroom heads, oysters, and parsley sprigs; strain the broth, reduce it to a half-glaze, and thicken it with a pint of reduced veloute sauce (No. 415). Finish it away from the fire with butter, lemon juice, and a very little finely shredded chives.