Spike at "beurre blanc"

Prepare a "court bouillon" with onions, sliced carrots, one glass of white wine for each litter of water and a "bouquet garni". Salt. Let the "court-bouillon" cook for some thirty minutes, with a lid,  over a low heat. Then let it cool down. After the fish has been gutted and prepared (don’t scale it), put it in the cold "court-bouillon".
The spike must be fully covered in the fish kettle. Boil it then, put the kettle over a low heat so that the ‘’court bouillon’’ gently simmers. A too important heat would cause the flesh to shatter. Count about ten minutes cooking for one pound.
 
When the fish is close to be cooked, prepare the "beurre blanc". For a 3 pounds spike, melt a 200 g butter loaf in a sauce pan with 2 finely minced shallots, 1 small spoonful of vinegar, salt and pepper. Warm over a low heat until the butter is melted (the ‘’beurre blanc’’ must not boil !) and serve in a boiled sauce boat.
Put the spike on a linen bent double.
 
Recipes from the book "Les Carnets de Cuisine de Monet" by Claire Joyes Toulgouat (Editions du Chêne), available at the Foundation’s bookshop.