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Brook Trout, Biarritz

Remove fins, draw by the gills and neatly wipe three very fresh brook trout. Make a spiral incision from head to tail on both sides of each fish. Place in a sautoire, spread a maitre d'hotel butter and half a teaspoon of anchovy essence over, season with half teaspoon salt, three saltspoons pepper, moisten with half gill white wine. Cover with buttered paper, then set in oven thirty minutes, occasionally basting meanwhile. Remove, lift them with a skimmer, dress on a dish. Prepare a Hollandaise sauce. Pour into the sauce a tablespoon of the fish liquor; mix well. Pour sauce over the trout. Sprinkle a very little chopped truffle over and serve.