Peel the ginger and roughly chop. Pick the coriander leaves and set aside.
Peel the sweet potatoes and rinse. Place in a large pan of lightly salted water and bring to the boil. Drain well and then return to the pan. Add the chopped ginger and the coriander leaves to the pan. Use a hand blender to puree the potatoes, adding the cream a little at a time. Taste and adjust the seasoning if necessary.
Wash the shellfish. Peel and dice the shallots. Place in a saucepan with the white wine, thyme and the bay leaf. Cover and cook until the shellfish have opened. Remove the shellfish from the pan and then strain the liquid. Whisk 50g butter into the liquid.
Fillet the fish and remove any bones then lightly score the skin. Heat a frying pan to hot, add a little olive oil and then place the fish in the pan skin-side down. Season with fleur de sel and piment d'Espelette. Remove from the pan and finish cooking in the oven for 2 minutes, skin-side up.
Serve the sea bass with sweet potato puree. Drizzle a little of the shellfish sauce over the dish and serve.
«This recipe can also be made using other fish such as sea bream.»