To prepare the oyster mousse, mix the flesh of cod (100 g) or hake, pepper, add the shelled and cleaned oysters and the egg white. In a large container put ice cubes, in the middle of which place a smaller container. Pour in the stuffing and gently incorporate the cream using a wooden spatula, this delicate operation having the function of setting your fish mousse.
Raise the bass fillets and divide them into 4 parts. Using a thin knife called "filet of soles", slice the sea bass and stuff it with a spoonful of stuffing. Place the stuffed sea bass pieces on a strip of aluminum foil. Sprinkle the chopped shallot over the bass and drizzle with white wine.
In a sauté pan, pour the champagne and sugar, let reduce until just the beginning of caramelization and at this point add the cooking juices from your sea bass. Collect it in the papillotes and pass it through a fine sieve. You should get 2 tablespoons of liquid. Then add the fresh cream, but off the heat.
Put the pieces of sea bass on plates and keep warm.
Put the sauce over low heat until the cream 'rolls', i.e. it has a ripple on its surface. Adjust the seasoning and coat the fish with the sauce.
My advice:Serve this dish with a cauliflower or broccoli mousseline.
Joëlle's point of view:The combination of sweet and savory in this recipe is very subtle, but very successful. It is for my personal taste, a great dish. However, sea bass or sea bass is very rare and very expensive in the markets. You can try replacing it with brill.
