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Pickerel Saute, Piquante Sauce

Thoroughly wipe a three-pound fresh pickerel, place in oval saucepan with a sliced carrot, sliced onion, two branches parsley, a sprig thyme, sprig marjoram, bay leaf, clove, teaspoon whole black pepper and a gill vinegar. Cover fish with water, season with a light tablespoon salt, cover pan and boil slowly for forty minutes. With skimmer lift up fish without breaking, drain on a cloth, then dress on a hot dish, pour Piquante sauce over and serve.