Mustard Breed

Preparation:

Preparation: Choose a nice large breed and clean it by placing it under running water for about four hours, then dry it, empty it, clean it as you usually do with all fish and cut it into four portions. Immerse it, to make it boil in a court-bouillon prepared with water, onions, sliced carrots, the fragrant bunch, salt, pepper and above all good white vinegar. When it is cooked, remove the pieces of fish from the saucepan, drain them, then remove the black skin from each one that covers them. Prepare some hot dishes, and on each one put a little strong mustard, place the pieces of ray on top (on the side where the skin has been removed), sprinkle with freshly melted butter and distribute some knobs of butter here and there. You can serve it, this season, with a nice salad of raw tomatoes and cold boiled potatoes sprinkled with fresh parsley.