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Spanish Mackerel, Finnoise

Procure a fat, fresh Spanish mackerel of about two and a half pounds. Cut the head off, split it in two through the back, remove the spinal bone, wipe it neatly, slightly score and season with a teaspoon salt, one saltspoon white pepper; oil the parts with a tablespoon oil. Arrange it on a broiler and broil on a brisk fire for eight minutes on the split side and four minutes on the skin side. Remove, dress on a hot dish and serve with a Finnoise sauce over it.