Make three cuts on each fillet of sea bass and salt and pepper. Prepare a marinade with lemon juice, white wine and place the fish inside. Leave a few minutes Prepare a mixture with merquén with lemon sesame and zest. Remove the corvina from the marinade and pass one of its sides through the previous mixture. In a frying pan with hot olive oil brown the sea bass on the side of the crust. Remove and place, turning, on a baking sheet and take the oven for 4 minutes at 180 °. Mashed peas Cut the leeks in the middle, wash well and chop the white part. In a pan with lard and olive oil, jump the leeks Add the potatoes and peas (reserve some for the end), add the broth, season with salt and pepper and let it cook slowly until the broth is reduced. Remove and strain the broth. With a mixer process the preparation and reduce to puree. Finish with a few whole peas and mix well. Bisque sauce In a pan with hot olive oil, boil the shallots. Desglace with white wine and let alcohol evaporate. Add the broth and let reduce. Finish with cubes of cold butter and beat well until flirting. Sauteed Shitakes Cut the shitake into irregular pieces. Peel and crush the garlic. Peel the ginger and cut into thin strips. In a pan with olive oil, sauté the shallots and add the garlic. Add the ginger, skip a few minutes, raise the heat and add and the shitakes. Finish with white wine, pepper salt and lemon juice. Presentation Serve the peas puree at the base of the dish, over it sauteed shitakes, and place the corvina. Pour the shrimp sauce around the corvina and finish with green oil drops and the bouquet of sprouts seasoned with the vinaigrette.