Stuffed Fillets of Bream with Sorrel, Tarragon and Asparagus Sauce

• 6 bream, weighing 400 g each, filleted and with skins removed
• salt and pepper
• 1

Season the fillets of bream. Add the puréed sorrel to the mousseline mixture and season to taste. Lay six of the fillets on a buttered baking tray. Put one tablespoon of the mousseline on top of each fillet and spread it evenly over the fish. Lay each fillet’s opposite number on top. Brush the fish with butter and cook in a moderate oven (