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  • Bass fillets, skin removed, cut into 6 pieces 450 g
  • Salt, to taste
  • Sugar, as needed

  • Peas, blanched, pureed 150 ml
  • Mint 10 ml
  • Salt and Pepper, to taste
  • Egg, beaten 1 ea
  • Wonton skins (3 ravioli per plate) 170 g
  • Butter 15 ml

  • Morels, fresh 55 g
  • Peas, fresh 140 g
  • Dill, chopped for garnish
  • Tarragon, chopped for garnish
  • Carrot tops, chopped for garnish
  • Lemon, juiced for garnish
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