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Pickerel, Castillane

Trim off the fins and wipe a very fresh pickerel of three and a half pounds. Place in a dish, season with a teaspoon salt, half teaspoon white pepper, squeeze in juice of half a lemon, add a teaspoon anchovy essence and a half teaspoon chopped parsley. Repeatedly turn fish in the seasoning and let infuse until required. Heat two tablespoons olive oil in a braising pan, then add four peeled and thoroughly washed raw potatoes scooped out with a Parisian potato scoop, two sound, seeded green peppers cut in small squares, half a sound medium Spanish onion, gently brown for fifteen minutes, carefully stirring meanwhile, then add two sweet red peppers cut in small squares. Place fish on top of these articles, pour over marinade with a half gill claret and let reduce on range for fifteen minutes. Pour in a gill each demi-glace and tomato sauce, lightly mix, cover pan and set in oven for forty-five minutes, remove, lift up fish, dress on dish, pour contents of pan over and serve.