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1
Combine all stuffing ingredients and correct seasoning.
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2
The stuffing must taste delicious by itself.
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3
This stuffing should be made at time of final preparation or the bread stuffing will have a heavier consistency than desired.
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4
Preheat oven to 400 degrees F. Keep fumet hot in a pot on the stove.
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5
Check the entire fish for scales or bones.
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6
This is done by running your fingers over all surfaces of the fish.
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7
Remove any bones with a pair of needle-nosed pliers.
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8
Place fish on a lightly oiled sheet of aluminum foil in large pan.
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9
Salt with kosher salt inside and out.
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10
Since there are crevices within the fish, use your hands to place the salt throughout.
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11
Pepper the inside and outside of the fish.
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12
Lightly place a coat of olive oil on outside of fish.
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13
Stuff fish with bread mixture.
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14
If the mixture does not adequately remain in the fish cavity, gently tie the fish around with butchers twine every few inches.
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15
Place fish in oven and pour 3 cups of the hot fumet over fish.
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16
Cover and cook for about 80 to 90 minutes, basting with hot fumet every 15 minutes.
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17
To check for doneness use a fork in the thickest part of the flesh and determine that the meat is opaque, signifying doneness.
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18
The fish will have an internal temperature of 130 degrees when it is done.
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19
Remove fish from the pan with foil.
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20
Gently peel back foil and place fish on a platter.
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21
Slice and serve.
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22
Simmer first 9 ingredients for 25 to 30 minutes.
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23
Add fish parts.
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24
Simmer for 1 hour, covered.
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25
Salt and pepper, to taste.
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26
Strain through chinois.
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27
Strain again, using cheesecloth.
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28
Place liquid in tightly covered container and refrigerate until needed.
