Remove the skin and bones without disturbing the shape of the fish.

Marinate, while hot, with three tablespoonfuls of oil, one tablespoonful of vinegar or lemon juice, and salt and pepper.

When cold put the fish on a serving-dish, and, using endive or Boston Market lettuce, put the ends of the leaves beneath the fish, so that the tops of the leaves will fall over upon the fish.

Garnish the top with stars of mayonnaise.

Between the leaves dispose sliced pim-olas and fans cut from small gherkins.