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1. Clean and scale the fish, put it into a pan and cover with cold water to which is added 1 teaspoon salt and 2 teaspoons vinegar, with 1 stalk of celery, 1 carrot, 1 leek and 1 onion.
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2. Bring slowly to simmering point and cook for about 40 minutes or until the fish is cooked. Remove and drain the fish.
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3. To the stock in which it was cooked add the diced vegetables: 3 pickled cucumbers, 1 stalk of celery, 1 leek, 10 shallots and 10 mushrooms, and boil for 10 minutes.
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4. Melt the butter in a saucepan, add the flour, stir well and add some of the hot bouillon.
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5. Add this to the bouillon in which the vegetables are cooking with 2 tablespoons tomato puree, the capers, pickled gherkin, olives and salt and pepper to taste. Pour over the fish.
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NOTE:
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This dish is equally good hot or cold.
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