Pompano a la Anthelme

Raise the fillets from four fresh fish, leaving on the skin; cut with a small vegetable spoon, half inch diameter balls of potatoes, obtaining a quart when finished, boil them in salted water, and as soon as they are done, drain, return them to the saucepan, cover with a cloth, and set them in a slack oven for a few minutes. Boil up a pint of fresh cream, then add to it the potatoes. Season the fish fillets with salt, flour them over and cook them in a frying pan with clarified butter, when done range them in the center of a dish. Thicken the potatoes with shrimp butter (No. 586) and dress them around the fish besprinkling the whole with very green chopped parsley.