Chilean Sea Bass and Brioche Breaded King Prawns, Leeks and Mushroom Ragout, Champagne Mousseline

Ingredients -

1 kg Shrimp Raw Peeled & De-veined
1/2 cup Flour
5 pieces Eggs 
1 cup Brioche bread crumbs 
1 cup Oil for frying 
5 pieces Chilean sea bass‐skin on 50 x 170g 
1/2 cup Olive oil 
2 tbsp Butter 
Leek‐Mushroom ragout:
2 tbsp Butter 
1/2 cup Leeks baton cut 
3 pieces Garlic chopped 
1 cup Mushroom ragout 
1 cup Mushroom Veloute 
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Mousseline:
1 cup Hollandaise sauce 
1 cup Mushroom Veloute 
1/2 cup Heavy Cream whipped 
1/2 cup Scallions julienne 
1/2 cup Cilantro sprigs
1/2 cup Red radish julienne
Salt to taste
Pepper to taste

Procedure -

Shrimp:
Season the flour and using the standard breading procedure dust the shrimp with flour, shake off excess, dip in egg, shake off excess, roll and coat with breadcrumbs. Deep fry at 375F (190C) until golden brown and crisp.
Sea Bass:
Season the fish and pan sear with the olive oil and butter, Put skin side down to start, turning to complete the cooking process. It is important that the skin is crisp and dry when served.
Leek and Mushroom ragout:
Gentle sauté the leeks and garlic in a little butter. Add the mushroom ragout, bind with a little mushroom veloute and season.
Mousseline:
Place the veloute and the hollandaise into a bowl and gently fold the two together with the whipped cream. Adjust the seasoning if needed.
To Finish:
Arrange the leek‐mushrooms ragout onto the middle of the plate. Place the cooked fish on top. Put a cordon of mousseline around the fish. Place 2 shrimp on top of the fish. Garnish with the spring onion and radish julienne and cilantro sprig .