Preheat the oven to 230°C / 450°F / Gas Mark 8
Heat a little vegetable oil in a pan and fry the shallots, fennel and mushrooms for 5 minutes until softened and slightly brown.
Allow to cool, then add the parsley and tarragon.
Fill the empty stomach cavity with the stuffing.
Take a large baking dish and cover the base with 3cm of sea salt. Place the fish on the bed of salt. Then cover with another 3-4cm of salt, making sure the fish is completely covered.
Place the dish in the oven and cook for 35 minutes.
Put the fish stock and white wine in a saucepan and bring to the boil. Reduce the heat and simmer for 5 minutes.
Add the butter and whisk until smooth.
Remove the dish from the oven and place on a heat-proof board.
Scrape away any loose salt and dig out the shape of the fish without exposing it.
Gently remove the fish without cracking the hardened salt and place on a serving dish.
Serve with boiled green beans, new potatoes and the butter sauce.
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