across twice on each side, salted,
and coated with olive oil or melted
butter. Lay a bed of dried fennel
stalks in the grilling pan, put the
fish on the grid, and grill it,
turning it over two or three times.
When it is cooked put the fennel
underneath the fish in a fireproof
serving dish; warm some Armagnac
or brandy in a ladle, set light to it,
and pour it over the fish. The
fennel will catch fire, and give off
a fine aromatic scent which
flavours the fish.
The small amount of sauce which
remains after the burning process
should be strained before the fish is