1 garlic clove, finely chopped
12 fresh sage leaves
1 banana shallot, finely chopped
200g/7oz mixed wild mushrooms, chopped
salt and freshly ground black pepper
6 tbsp olive oil
300ml/11fl oz fish stock
75g/3oz Serrano ham, chopped (reserve 4 whole slices)
4 x 175g/6oz sea bass fillets, skin on