Sea Bass with Sweet Pea Ravioli, Carrot and Ginger Sauce

Ingredients per serving
Marinate the Fish
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Salt, to taste
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Sugar, as needed
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Sea bass fillets, skin removed, cut into 4 pieces 450.0 g
Prepare the Carrot and Ginger Puree
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Carrots, sliced 150.0 g
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Ginger root, freshly grated 3.0 g
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Carrot juice 175.0 ml
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Salt and Pepper, to taste
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Lemon juice 5.0 ml
Prepare the Ravioli
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Butter 15.0 ml
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Peas, blanched, pureed 120.0 g
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Mint 8.0 g
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Wonton skins 24.0 each
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Egg, beaten 1.0 each
Finish the Dish
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Morels, fresh 35.0 g
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Peas, fresh 75.0 g
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Dill, chopped for garnish
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Tarragon, chopped for garnish
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Carrot tops, chopped for garnish
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Lemon, juiced for garnish
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Olive oil, as needed