Bass with Spring Onion and Ginger

• 1 bass, about 2¼ lb (1.3 kg)
• Juice of 1 <

Scale, gut, clean and wash the fish. Dry it well. Salt it and bathe in lemon juice for 10 minutes on each side.

Cut some incisions on each side of the bass and turn it over in the marinade several times during a 15-to-20-minute period.

Prepare the sauce by mixing the chicken stock with the sherry, sugar and a pinch of salt. Cook the fresh ginger and leeks gently in the oil for 1