Whole Roasted Stuffed Bass

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See work famous chef Kerry heffernam make his Whole Roasted Stuffed Bass on this weeks episode

Whole Roasted Stuffed Bass
Serves 6
From Kerry Heffernan.

1 (15-pound) wild striped bass (scaled and cleaned)
Salt and pepper
Butter
1 medium loaf sliced white bread
2 shallots
3 stalks celery
4 eggs
1 cup half-and-half
1 bunch fresh chopped marjoram
1 bunch fresh chopped tarragon
4 cloves garlic, chopped
3 pounds crabmeat

Season the fish inside and out with salt and pepper. Smear butter on outside. Dice bread and toast in a 350-degree oven until lightly colored. Cook shallots and celery in a little butter until soft. Season well with salt and pepper. Increase oven heat to 450 degrees. Toss bread, shallot-celery mix, eggs, half-and-half, herbs and garlic
until well-combined; fold in crabmeat. Gently stuff bass with the mixture evenly along its length, adding more toward stomach cavity. Tie every 3 inches with twine.

Place in roasting pan. Roast for 15 minutes, reduce temperature to 325 degrees and roast for 30 minutes more. Fish is done when thickest part is firm and opaque. Remove string and slice fish crosswise into
11/2-inch slices; cut each in half to make two portions.