Sea Bass with Fresh Salmon and Asparagus

• 1 lb (500 g) sea bass fillets
• Salt and pepper
• 1

Mince the fish. Place it with some salt in a pan over ice and beat. Add the egg white and continue to beat for a few minutes more. Slowly add 1 pint (600 ml) of the double cream, beating all the time. The mousse resulting should be light and should just hold its own weight when dropped from a spoon