Season fish fillets with salt and pepper, lightly flour and fry in a pan in hot clarified butter until tender on both sides. In a sauce pan, prepare a light roux with butter and flour, add cream and season with nutmeg. Pour the béchamel sauce with the sparkling wine and continue to simmer until the sauce is creamy, but never thick. Pour the sauce over the fish fillets and serve with local potatoes and wild garlic or leaf spinach.
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