Clean and fillet the fish and use 65 gr of the offcuts for the stuffing mix.
Prepare the stuffing mix
Toast the pine nuts over a medium to low heat until golden brown and fragrant. Keep aside.
Sauté the onion and diced chorizo in olive oil. Add the garlic, preserved lemon, kumquats, and red chilli and cook for 2 more minutes.Finish the preparation with the black olives, pine nuts, parsley, and mix to combine well. Allow to cool.
Finely chop the fish offcuts with a knife and combine them with the cream cheese and the cold chorizo mixture. Season to taste with salt, pepper and mild paprika.
Stuff the fish
Lay a piece of cling film onto a flat surface, brush with a little oil and sprinkle with salt and pepper.Place one fish fillet (skin side down) on the cling film and arrange the stuffing mix on top.
Wrap and roll tightly and refrigerate for 15 minutes.
Prepare the white wine sauce
Sweat the shallots with a small knob of butter until transparent.
Add the white wine, bring to the boil, and then add the fish fumet, bring to the boil again and reduce by half.
Add the cream and cook for a few minutes until the white wine sauce is light and thick enough to coat the back of a spoon.
Finish the sauce with diced cold butter (monter au beurre) and season to taste.
Place the fish fillet in the oven or into a steamer basket and cook for 8-9 minutes.
Remove the fish from the cling film and serve with the white wine sauce and a garnish of your choice.