Pike Perch or Wall Eyed Pike a la Financiere

Braise the fish whole in a white wine mirepoix stock (No. 419), remove the skin, dress the fish on a dish and glaze with fish glaze (No. 399) and lobster butter (No. 580) mixed. Reduce the stock and put it with a lean financiere sauce (No. 464); strain it through a tammy, and finish with butter. Garnish around the fish with fish quenelles (No. 90), made in a teaspoon (No. 155), whole truffles, and mushroom heads; pour a third of the sauce over, and serve the remainder in a separate sauce-boat.