Fish — dried morels
Sea Bass on Shiitake Ravioli with Morel Emulsion
Homemade shiitake ravioli form the base for a crispy sea bass fillet, topped with a light morel emulsion. A gastronomic recipe for when you want to treat yourself.
- Serves
- Serves 4
- Preparation
- 1 hr
- Cooking
- 20 mins
Ingredients
Method
Peel and finely chop the onion. Clean the shiitake, remove the stalks and cut the caps. Sauté over a high heat in a drizzle of oil with the onion for five minutes, then flambé with the white wine and reduce until dry. Season with salt, pepper and two pinches of nutmeg, blend to a fine purée and leave to cool completely.
Lay the lasagne sheets on a lightly floured work surface. Lightly dampen one side with a pastry brush, place small mounds of filling on top, then cover with a second sheet, damp side down against the filling. Cut out ravioli with a 6–7 cm cutter and chill without stacking.
Soak the morels in warm water for fifteen minutes, drain and reserve 15 cl of the soaking liquid. Mix this liquid with the chicken stock, bring to the boil, plunge the morels for two minutes, then remove them. Reduce the stock by half, add the cream, bring to a brief boil, then incorporate the butter in small pieces over a very low heat, whisking constantly.
If preparing the sauce ahead, keep the butter for reheating. Just before serving, blend this mixture with a stick blender to obtain a beautiful foamy emulsion.
Cut the asparagus into tips and sauté for ten minutes over a medium heat in a drizzle of oil, turning halfway through. Season with salt and pepper and add the morels at the last minute to warm them through.
Bring a large pan of salted water to the boil and add the ravioli without crowding them. As soon as they rise to the surface, after three to four minutes, drain them carefully with a slotted spoon.
In a sauté pan, heat a drizzle of oil and a knob of butter until foaming and nut-brown. Sear the sea bass fillets for three minutes on the first side, basting regularly, turn them carefully and continue for two to three minutes, taking care not to burn the butter.
In deep plates, arrange four overlapping ravioli, coat with the emulsion, scatter asparagus tips and morels over, then place the sea bass fillet on top. Decorate with a few fresh herbs if you wish and serve immediately.