Pompano a la Duclair

Lift the fillets from the fish, pare them into half hearts and marinate with salt, pepper, oil and lemon juice; lay them in a sautoir containing clarified butter and cook in the oven. Mince up very finely one medium raw onion, a small bit of garlic and two ounces of celery root; fry them in butter and moisten with fish stock (No. 195), adding a few cloves, let this cook for twenty minutes, then pass it through a sieve and incorporate into it some veloute, reduced to the consistency of a sauce, when ready for serving incorporate therein chopped parsley and a piece of fresh butter. Dress the fillets either in a circle or a straight row, cover over with one-half of the sauce, and serve the other half in a separate sauce-boat.