Sea Bream In Crust

Preparation:

Preparation: Open the sea bream ventrally, scale it, eviscerate it, clean it and bone it carefully. In a bowl, prepare a filling by mixing the breadcrumbs with the shelled prawns, the diced tomatoes (after removing the skin and the seeds) and a few knobs of butter. Salt and pepper. Stuff the fish, close it by sewing it with a needle and white thread and place it in an oiled pan on bay leaves. Bake at 180 degrees for 30 minutes. Pour in the white wine, cook for another 5 minutes and leave to cool. Roll out the puff pastry just enough to wrap the fish, place the cold sea bream on top, reduce the cooking liquid over the heat, pour it over the fish and wrap everything in the pastry. Brush with the beaten egg and put in the oven at 200 degrees for 10 minutes. Serve in slices, possibly with hollandaise sauce diluted with fish fumet and Cognac.