Sauté: In a dry pan over medium-high heat, cook mushrooms until they release their water and begin to brown.

Aromatics: Add butter and shallots. Sauté for 2 minutes until translucent.

Deglaze: Add Sherry and cook until the liquid has evaporated completely (Duxelles Sec).

Chill: Stir in thyme and breadcrumbs. Spread on a plate and refrigerate until stone cold.

Process: Pulse the chilled fish and salt in a food processor until a paste forms. Add the egg white and pulse until smooth.

Emulsify: With the motor running, slowly stream in the cold cream. Stop immediately once incorporated to avoid breaking the fat.

Fold: Transfer the mousse to a chilled bowl. Gently fold in the cold Mushroom Duxelles by hand. Transfer to a piping bag with a plain tip.

Prep: Lay fillets flat on plastic wrap, skin-side up. Lightly season.

Pipe: Pipe a thick cylinder of the farce across the head (wider) end of the fillet, leaving a 1cm border at the edges.

Roll: Roll the fish tightly toward the tail.

Seal: Wrap the roll in the plastic wrap, twisting the ends tightly like a candy wrapper to create a uniform cylinder.

Steam: Place the wrapped fish cylinders in a steamer over boiling water. Steam for 7–8 minutes. The internal temperature of the farce should reach 63°C (145°F).

Rest: Let the fish rest for 2 minutes. Carefully unwrap and pat dry with a paper towel.

Plate: Pour the ice-cold gazpacho into two shallow, chilled bowls.

Center: Place the warm Petrale paupiette in the center of the soup. You can serve it whole or slice it into thick medallions to show off the mushroom spiral.

Finish: Garnish with a few drops of olive oil and a sprig of fresh herbs.