Delicate sea bass

Preparation:

Preparation: Clean and fillet the sea bass in order to obtain 2 fillets. Prepare a fumet with the fish scraps, cooking them in 3/4 of the water with a few parsley leaves, a clove of garlic, a few drops of vinegar and a little salt. Finely chop the peeled onion and brown it with 20 g of butter and 1 tablespoon of oil; add the cleaned and sliced mushrooms and cook them over high heat for 5-6 minutes. Remove the mushrooms from the pan and brown the sea bass fillets in the remaining sauce for a few seconds. Put the mushrooms back in the saucepan, add the fumet passed through a sieve and half of the sparkling wine. Add salt and pepper and cook over low heat for 20-25 minutes. Remove the fillets from the saucepan and keep them warm. Add the remaining butter, the flour, the leftover sparkling wine, the cream and a spoonful of chopped parsley to the cooking liquid. Let it thicken and coat the fillets with this sauce.