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Bluefish, Norwegienne

Neatly trim a three-pound piece fresh bluefish, place in a large frying pan with a half gill white wine, two gills demi-glace, juice of quarter of lemon, one ounce butter, half teaspoon salt and saltspoon cayenne pepper. Cover fish with buttered paper, boil five minutes on range, then set in oven twenty-five minutes. Remove, dress fish on a dish. Strain sauce through a cheesecloth into a saucepan, boil five minutes, then add a tablespoon freshly grated horseradish, two tablespoons capers, four anchovies in oil cut in small pieces, and half teaspoon freshly chopped parsley; mix well, boil three minutes, pour over fish and serve with six heart-shaped bread croutons, around the fish.