Cut salmon filets and sea bass filets into same size rectangular shapes each about 3oz. portions and marinate with sea salt, little chopped shallot, parsley sprigs, xvoo, and splash of vermouth.
Roast peppers, peel, marinate with salt, pepper, xvoo, dash of white balsamic, chiffonade of basil.
Lightly steam spinach, cool and squeeze out excess water.
Reduce with few chopped shallots, sprig of thyme and parsley, little lemon zest a cup or so of dry vermouth until 90% gone.
Add a cup of fish stock and reduce this by half.
Add a cup of heavy cream and reduce this by half.
Then, swirl in 3 or 4 tablespoons of butter. Season with salt and pepper and dash of cayenne pepper.
In a sauce pot bring to a boil 4 cups water, couple of garlic cloves, salt,pepper and couple of sprigs of tarragon.
Add couple of handfuls of frozen peas and bring to a boil.
Quickly puree with hand blender until silky then pass through chinois and cool quickly in an iced bane marie. the blanching and cooling process must be effecient as to ensure a nice bright green pea sauce.
Cut asparagus about half way down to rid the woodsy bottom.
Peel the upper part with vegetable peeler up to the tip. in a sautoir, add little water and little truffle butter or oil with salt, pepper and dash of lemon juice or zest.
Add cleaned asparagus and cover. Poach for about a minute or two until crispy, yet tender, then remove the asparagus and serve.
To cook fish, place on separate trays and poach in oven until about 75% cooked.
Remove and cool.
Then layer all elements by placing bass on bottom, followed by the spinach and peppers and then add the salmon on top, making sure all layers are flat an even.
Reheat in oven until warm, then put on plate with a rosette of the parsnip puree (peeled parsnips cooked in milk and butter then pureed in cuisinart till smooth as silk)
Ladle the vermouth sauce over the fish, then a swirl of the warmed pea sauce around and sprinkle the asparagus around to complete.