Preparing the fish

  • Sea bass fillets, skin removed, cut into 6 pieces 1 lb
  • Salt, as needed
  • Sugar, as needed

Prepare the carrot and ginger sauce

Prepare the ravioli filling

  • Peas, blanched, pureed 5 oz
  • Mint 2 t.
  • Salt and Pepper, to taste
  • Eggs, beaten 1 ea
  • Wonton skins 6 oz
  • Butter 1 T

Prepare for service

  • Morels, fresh 2 oz
  • Peas, fresh 5 oz
  • Tarragon, chopped, for garnish
  • Dill, chipped, for garnish
  • Carrot tops, chopped, for garnish
  • Lemon, juiced, for garnish
  1. Preparing the fish

    Sprinkle both sides of the sea bass with salt and sugar. Place in refrigerator to cure for 30 minutes.
  2. Prepare the carrot and ginger sauce

    Add the carrots, ginger and carrot juice to a sauce pan. Add the prepared Knorr® Professional Liquid Concentrated Vegetable Base and bring to a simmer. Once the carrots are tender, add the mixture to a blender and puree until smooth. Add a little carrot juice to thin out if needed. Pour the pureed mixture back into the sauce pan and bring to a simmer. Add salt, pepper, and lemon juice, adjusting seasoning to taste. Set aside.
  3. Prepare the ravioli filling

    • Place the blanched, pureed peas in a bowl and add the mint, salt, and pepper, adjusting seasoning to taste. Place the mixture into pastry bag.

    • Set out wonton wrappers and brush edges with egg wash. With the pastry bag, pipe out a small amount of filling into the center of each wonton wrapper. Place the top of the wrapper on and press firmly on the edges to seal. You can use a fork, or ravioli press.

    • Boil the ravioli until cooked through. Strain and toss with a little butter.

  4. Prepare for service

    • Remove fish from fridge, rinse and pat dry. Season with salt.

    • Heat oil in sauté pan and add fish. Brown both sides of the fish.

    • In another sauté pan, heat oil and add morels and cook until tender. Add fresh peas and sauté until cooked.

    • To plate, add carrot puree to bottom of dish, add three ravioli, and place fish on top. Spoon sautéed morels and peas over the fish. Garnish with tarragon, carrot tops and dill, and a squeeze of lemon juice.



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