Cut the potatoes in small cubes and boil until cooked. Drain well, add the salted butter, cream, wasabi and parsley mixing continuously. Cut the sea bass neatly and pan fry in olive oil, presentation side first. Remove the fish fillets and put them on a small oven dish. Continue to cook the fish in the oven for 5-10 minutes. Meanwhile, chop the garlic and fry it in the juices left over from the fish, cooking until lightly browned. Add the white wine, tomato coulis and fresh thyme, lower the heat and simmer until cooked. Cut the aubergine and leeks in thin strips and fry in some olive oil with salt and pepper. Remove from heat and mix in the rucola leaves. To serve, spoon the crushed potato onto 2 large serving plates and arrange the cooked Sea bass on top. Finish off with the vegetables and drizzle with the tomato coulis before serving.