Grilled Whole Bandera Dorade

Ingredients

• 3 x 2 lb whole Sea Bream, scaled and gutted, gills and fins removed
• Coarse salt and freshly ground white pepper
• Olive oil
• 1 cup mayonnaise
• 2-3 anchovy fillets, minced to a paste
• 2 tbsp minced cornichons
• 1 tbsp drained capers (small nonpareils)
• Grated zest of 1/2 lemon
• 1 1/2 tsp fresh lemon juice
• 1 tsp Dijon mustard
• 6 dashes Tabasco
• 1 tbsp fresh chervil or parsley, chopped
• 2 tsp fresh dill, chopped
• 1 tsp harissa