Fillets of Turbot with Sugar Snap Pea Ravioli

Fillets of turbot with lime-ginger butter + sugar snap peas ravioli Season the turbot fillets with salt, pepper and lemon. Sauté briefly in olive oil with thyme and garlic for three minutes and add butter, basting a few times. For the pasta dough, make a smooth dough with egg yolks, salt and oil with the flour and a splash of water and rest for 1 hour. For the filling, blanch the peas and quench them ice cold. Sauté the shallots with port wine and cook until reduced to a third. Add the crem double and cook by half. Add the mint, parsley, butter, and peas and blend in a hand blender to a puree. Season with salt, pepper and a pinch of nutmeg.

Blanch the vegetable cubes and 30 g of the snow peas (also diced ) in lightly sugared salted water. Reserve a third of the vegetable cubes for the garnish, mix the rest into the pea puree and season again. Cut the remaining snow peas into lozenges and blanch in sugar-salted water for the garnish. Roll out the pasta dough, squirt on the pea puree, shape the ravioli and make them in salted water.

For the sauce, peel the ginger and cut into very thin strips. Blanch in water, cool and drain. Bring the fish stock to a boil, season with the juice of the lime, liquid sugar and salt. Bind very lightly with the flour butter and thicken with the cold butter.

Before serving, add the ginger and lime strips.

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