Buffalo Fish a la Bavaroise

Scale and dress two Buffalo fish; raise the fillets without removing the skin; season and dip them in flour. Melt some butter in a pan pouring off the top while hot, put the fish into the pan, and fry very slowly, turning the pieces over when done; drain and dress them on a dish; put some melted butter into that already in the pan, cook it to hazelnut butter (No. 567) and take it from the hot fire; pour in a spoonful of cooked vinegar and a pinch of chopped parsley and chives, pour this butter over the fried fillets and serve.