Ask your fishmonger to gut and descale the bream and remove the backbone (leaving the fish whole).

Peel the garlic and shallots. Trim the mushroom stalks.

Wash and dry the mushrooms.

Wash and dry the parsley and chervil.

Put the garlic, shallots and mushrooms in the bowl with the metal blade.

Pulse 4 times to obtain a mirepoix* rather than a purée.

Heat the butter in a frying pan and fry the vegetables for 3-4 min, stirring constantly. Reserve in the frying pan.

Preheat the oven to 180° C (gas mark 4).

Put the ham, parsley, chervil and egg yolks in the bowl with the metal blade.

Add salt and pepper. Blend for 30 sec.

Add this mixture to the mirepoix*. Mix well. Stuff the fish cavity with it and sew the flaps up with string.

Pour the oil into a thick-bottomed oven dish, lay the fish on top and pour over the white wine. Season.

Bake in the oven.

Serve hot, after carefully removing the string.