Sea bass with Bouffalou Ingredients Lemon savory chives – salt – pepper – 400 gram of scorpion fish fillets – 2 tablespoons fresh cream – 1 bowl of breadcrumbs – 2 onions – 1 clove of garlic – 1 wolf of 1.5 kg. Preparation Remove the scorpion fish by removing the bones and keeping only the fillets, and crumble them. Pour a teaspoon of lemon juice into the crumb of bread and knead the breadcrumbs with the crème fraiche, the minced garlic, the scorpion’s chair, the thinly sliced onion, the savory and the chives. Scrape the wolf, open it delicately by the back, remove the central stopper and the other edges carefully, empty it, wash, dry gently with a towel, pepper and salt inside and outside. Garnish the wolf with the stuffing and string it gently without tightening (to restore it) and put in hot oven thermostat 6 for 30 minutes.