Ingredients

Ingredients for 6 people: 1 sea bass of about 2kg: 150g of salmon roe 2 large pike dumplings 80g of butter 1 finely chopped shallot 1 soup spoon of parsley 1 spoon of chervil 1 spoon of chopped watercress 1 spoon of dried thyme salt pepper 2 soup spoons of single cream For the sauce: 1 lettuce 1 carrot 1 large onion 2 bunches of celery 1/4l. of dry white wine 250g of butter

Preparation

Mix all the ingredients for the stuffing. Before arranging the garnish, make sure the flavour is strong. Form the stuffing until it is like a sausage and introduce it into the fish. Wrap everything in the lettuce leaves. Tie the fish in the roll and put it in the baking dish with all the vegetables, which you have previously cut up and cooked (lightly browned), with a soup spoon of butter. Moisten with white wine and bake. Pour wine over it occasionally.

Presentation

To serve, put the fish on the serving dish and open the lettuce wrapping, surrounding the fish with it.