Steam or boil the cabbage leaves for a couple of minutes. Let them cool. Cut the ginger a la julliene and boil it for 2 minutes then dry it. Wrap the sea bass fillets with the cabbage leaves, putting ginger on both the sides. Put the 4 wraps in an oven dish with a bit of olive oil and 2 tbsp of broth. Cover with foil and put it in the oven at 200ºC. Cook for about 15 minutes.

In the meantime, prepare the sauce. Pour the wine in a pot; add the carrot and shallot, previously finely chopped. Cook until the sauce looks like syrup. Add the remaining broth and cook until reduced by a half.

Melt the maize in a bit of water and add it to the wine sauce. Stir until the cream is even.

Put the sea bass wraps in the serving dish and spoon over some of the sauce. Add a little olive oil. Serve the remaining sauce on the side.