Cook the charlotte potatoes in a steamer above boiling water until tender. Season with salt and slice into 1/2 cm thick rounds.
Cut the sea bass fillets into small bite sized pieces.
For the veloute: Peel and finely slice the shallot. Crush the garlic clove. Pick the leaves from the dill and roughly chop.
In a sauce pan reduce the white wine with the shallot and garlic by half. Add the fish stock and reduce this by half. Add the double cream bring to the boil and cook for 2 minutes. Season with slat and add the dill. Finish with a squeeze of lemon juice.
For the papillotte: Cut a piece of carta fata paper and create a pouch. Add a small amount of veloute , a couple of pieces of potato and finally a piece of sea bass. Season the fish with salt and then close the pouch with a piece of string. Place the papillotte in a dry pan and cook over a medium heat until the sauce boils and steams the fish inside the papillotte.
«Vary the flavour of teh veloute by adding tarragon instead of dill.»