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Filet of Mackerel, Au Gratin

Cut head and fins from a three-pound mackerel, split in two through back, remove spinal bone, then cut each half in three slanting equal pieces. Finely chop a white onion, three medium fresh mushrooms and three branches parsley, sprinkle half of it in lightly buttered baking dish, pour in a half gill white wine and lay fish over one beside another, cut side up. Season with a half teaspoon salt and three saltspoons paprika, spread balance of hash over fish, then pour over one light gill demi-glace. Dredge over three tablespoons bread crumbs, arrange a few little "dots" of butter on top, then set in oven for twenty-five minutes, remove, place dish on another and serve.