Pike with Hazelnut Butter Sauce

Cut in half pound slices and marinate for one hour in salt a medium sized scaled and cleaned pike, drain and put the pieces into a saucepan with water, salt, vinegar, cut up roots and onions, also a bunch of parsley. Put the saucepan on a good fire letting the liquid boil for five minutes then remove it on one side to keep quivering for a quarter of an hour in such a way that the fish cooks in the meantime. Put eight ounces of melted butter in a saucepan, pouring it off from its sediment, heat it to reach the degree of hazelnut butter (No. 567), then throw in an ounce of chopped parsley. Dress the fish; surround with fresh parsley leaves and send the butter to the table in a sauce-boat.