Brochet au four

• 3½ oz (100 g) fresh breadcrumbs
• 5 fl oz (150

Soak the breadcrumbs in the single cream. Sweat 1 onion with the garlic and sorrel in some butter until the onion is tender. Transfer to a bowl and mix in the eggs, breadcrumbs and salt and pepper. Stuff the fish with this mixture and sew up the opening.

Butter a roasting tin big enough to hold the fish whole. Put in the remaining onions, all the herbs, the wine, salt and pepper. Put th