Cherne Fillets with Port-Salut Cheese and Cavaquinha Pancake (Sausage of Cherne Rotis au Port-Salut, Romarin Sauce)

Prepare the fish

Cut the cherne into fillets and remove the skin

Spread chopped scallions over them, then season with salt and black pepper

Roll up each fillet in a longitudinal direction to form a sausage shape, securing with string

Cut the rolled-up fillets into slices, each weighing approximately 70g

Place in a buttered baking dish and refrigerate

Prepare the filling

Mix ingredients in a blender

Season with salt and black pepper to taste

Cover the fish with this filling and refrigerate again

Prepare the cavaquinha pancake

Make 4 pancakes (with traditional batter, tinted with a little parsley and passed through a liquidizer; then cooked and simmered)

Place pancakes on a plate

Remove the meat from the cavaquinhas and cook in a skillet with butter

When ready, drain and cut into cubes

Fill the pancakes with the cubes and form a sausage shape secured with a shallot tie

Place in a buttered baking dish and refrigerate

Prepare the onions

Peel the onions and place them in a saucepan with water, butter, cognac, and salt

Cook until the water evaporates

Obtain a caramelized crust on the same saucepan to brown the onions

Keep warm

Prepare the sauce

In another saucepan, cook the Noilly Prat and thyme until reduced by half

Add fish stock

Reduce it also by half

Add heavy cream and reduce it to a creamy consistency

Strain through a fine-mesh sieve and let cool

Finish

Preheat oven to hot temperature

Place the baking dish with the fish in the oven to brown

When cooked, place the sausage-shaped pancakes in the oven without drying out the filling

Check the consistency and temperature of the sauce and serve it over the fish

Assemble the dish by placing 2 pieces of fish (after removing the string), a pancake, and 3 onions on each plate

To decorate the plate, arrange some salmon roe around it.