Crusted stuffed bass

Ingredients

• 2 whole sea bass fillets (500 g each), scaled
• 10 slices of prosciutto (150 g)
• 600 g puff pastry

• a little flour

• 2 egg yolks beaten with 2 teaspoon(s) of water (for gilding)

For garnish

• 100 g pitted green olives
• 100 g of pickles
• 30 g capers
• 30 g flat-leaf parsley
• 1 organic lemon

Preparation

1. Prepare the garnish: chop the olives, capers and gherkins. Wash, dry and chop the parsley. Grate the lemon zest. Mix all these ingredients in a salad bowl.

2. Place the sea bass fillets on a board, skin side down. Salt, then spread the stuffing on one of the fillets, place the other fillet on top, skin side up. Lightly overlap the prosciutto slices on a large sheet of cling film to form a rectangle. Place the fish along the bottom edge, then roll it in the prosciutto slices. Tighten the cling film tightly and refrigerate for 20 minutes.

3. Line a baking tray with parchment paper. On a lightly floured surface, roll out a third of the dough into a 5mm thick oval (with a tail), large enough for the fish to have a border of at least 5cm all around.

4. Take out the fish, remove the film. Place it on the dough. Brown the border with egg. Roll out the rest of the dough to form a 5 mm thick oval, a quarter larger than the previous one. Place it on the fish, smooth to remove air, then seal the dough.

5. Slide the dough shell onto the baking tray and refrigerate for 10 minutes so that the dough firms up.

6. Take the plate out of the refrigerator. With a fork, seal the edge by pressing into the dough. Cut the border to refine the shape of the fish, then brown the surface with egg. Leave to cool for 30 minutes.

7. Preheat the oven to 200°/th. 6-7 (on rotating heat) or 220°/th. 7-8 (in traditional). With a small sharp knife, draw the scales without crossing the dough.

8. Brown the fish one last time, then bake for 25 minutes. Serve with a white butter sauce.