Sea Bass with Asparagus Mousse and Silky Asparagus Sauce

Sea bass on a mousse of white and green asparagus & potatoes, and a silky asparagus sauce. Maurice style.

How to make it?
Start with mashed potatoes. Cut the white and green asparagus into small pieces so they cook fast in butter. Once soft, throw them in the blender with a splash of asparagus stock. I make that stock from the asparagus peels and end pieces, plus a stock cube. Mix the asparagus mousse into the mashed potatoes.
Pan-fry the sea bass shortly on both sides. If you don’t like the skin, you can easily remove it afterwards. In the same pan: butter, chopped shallot, garlic, lemon juice, and two big spoons of asparagus stock. Let it simmer for about 8 minutes. Add a little cream and strain the sauce.
Plate the asparagus purée first, then the sea bass, then pour the sauce over and around it. 

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