Sea Bass with Sweet Pea Ravioli, Carrot and Ginger Sauce

Name: Sea Bass with Sweet Pea Ravioli, Carrot and Ginger Sauce
Yield: 4
Ingredients: 1.0lb Sea bass fillets, skin removed, cut into 4 pieces; 0.0n/a Salt, as needed; 0.0g Sugar, as needed; 1.0cup Carrots, sliced; 0.5tsp Ginger root, freshly grated; 0.75cup Carrot juice; 0.5cup, prepared Knorr® Professional Ultimate Vegetable Liquid Concentrated Base 32oz. 4 pack; 0.0n/a Salt and Pepper, to taste; 1.0tsp Lemon juice; 0.75cup Peas, blanched, pureed; 2.0tsp Mint; 24.0each Wonton skins; 1.0each Eggs, beaten; 1.0Tbsp Butter; 0.0 Sea Bass Filets, Marinated; 0.0n/a Olive oil, as needed; 0.5cup Morels, fresh; 0.5cup Peas, fresh; 0.0x Tarragon, chopped, for garnish; 0.0x Carrot tops, chopped, for garnish; 0.0x Dill, chipped, for garnish; 0.0x Lemon, juiced, for garnish

Sea Bass with Sweet Pea Ravioli, Carrot and Ginger Sauce – - Recipe

Seared sea bass in a light puréed carrot and ginger sauce, garnished with morels and peas for a colorful taste of spring.

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Marinate the Fish

Sea bass fillets, skin removed, cut into 4 pieces 1.0 lb
Salt, as needed
Sugar, as needed

Prepare the Carrot and Ginger Puree

Carrots, sliced 1.0 cup
Ginger root, freshly grated 0.5 tsp
Carrot juice 0.75 cup
Knorr® Professional Ultimate Vegetable Liquid Concentrated Base 32oz. 4 pack 0.5 cup, prepared
Knorr® Professional Ultimate Vegetable Liquid Concentrated Base 32oz. 4 pack
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Salt and Pepper, to taste
Lemon juice 1.0 tsp

Prepare the Ravioli

Peas, blanched, pureed 0.75 cup
Mint 2.0 tsp
Wonton skins 24.0 each
Eggs, beaten 1.0 each
Butter 1.0 Tbsp

Finish the Dish

Sea Bass Filets, Marinated
Olive oil, as needed
Morels, fresh 0.5 cup
Peas, fresh 0.5 cup
Tarragon, chopped, for garnish
Carrot tops, chopped, for garnish
Dill, chipped, for garnish
Lemon, juiced, for garnish

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Seared sea bass in a light puréed carrot and ginger sauce, garnished with morels and peas for a colorful taste of spring.

...

Preparation

Marinate the Fish
- Sprinkle both sides of the sea bass with salt and sugar. Place in refrigerator to cure for 30 minutes.
Prepare the Carrot and Ginger Puree
- 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.
Prepare the Ravioli
- 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 12 wonton wrappers. 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.
Finish the Dish
- Rinse sea bass and pat dry. Season with salt.
- Pan sear sea bass on both sides in olive oil.
- In another sauté pan, heat oil and add morels and cook until tender. Add fresh peas and sauté until cooked.
- To plate, add Carrot and Ginger 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.