Peel the asparagus and cook in salted boiling water (10g salt per litre of water). Once cooked, refresh in iced water to ensure that the asparagus does not lose its colour.
Wash the shellfish. Peel and finely chop the shallots. Place the shellfish in a saucepan with the shallots, white wine and the seasonings. Cover and cook until the shellfish have opened. Drain and discard the shellfish but keep all of the cooking liquid. Filter the liquid.
Preheat the oven to 200°C.
Wash the potatoes and then cook in a large pan of salted water for 8 minutes. Remove from the pan and chill.
Remove any bones from the sea bass fillets.
Heat a frying pan to very hot, add olive oil and place the fish in the pan skin-side down. Season with fleur de sel and piment d'Espelette then place on an ovenproof tray (skin-side up) and cook in the oven for 5 minutes.
Reheat the vegetables in a frying pan. Add a little water, a knob of butter, a pinch of salt and of sugar to glaze the vegetables.
Mix the shellfish cooking juice with 50g butter and whisk until foamy.
Arrange the asparagus tips and the potatoes in staggered rows. Place the sea bass on top of the vegetables and serve with the shellfish foam.
«This recipe also works well using sea bream of cod fillets.»