3 fish fillets (whiting, trout, sole)
Very thin slices of Gruyère cheese
12 very large Agen prunes
1 glass of white wine
thyme, bay leaves, salt, and pepper
Flatten out the three fillets on a chopping board and cut them each into 4 equal strips. On top of these, add a slice of Gruyère, then a pitted prune in the centre. Roll them up and carefully tie them. Sweat a chopped onion in a little oil. Add the rolls. Moisten with a little white wine. Season, and add the spices. Cook over a medium heat for 15 minutes.