Poached European Turbot Fillet with Sweet Pea Ravioli, Morel Mushrooms

4 6oz. Turbot Fillets
½ lb. Morel Mushrooms
1 Shallot finely chopped
2 Cloves Garlic finely chopped
1 tbl. Parsley finely chopped
1 tbl. Chives finely chopped
1 cup Fumet
Juice of half Meyer Lemon
4 Tbl. Butter
4 Tbl. Olive oil
Salt and Pepper to taste


1 lb. Fish Bones
1 Thin Sliced Onion
3 Shallots Sliced
2 Stalks Celery sliced
Juice of two Meyer lemons
Bouquet Garni (celery, thyme, bay and parsley stems)
Salt and Pepper to taste
8 cups Water
3 cups White Wine


Destem morels, thoroughly soak and wash then cut into quarters. In sauté pan over medium high heat sauté mushrooms in olive oil approximately two minutes then season with salt and pepper. Add shallots and garlic cooking until translucent. Deglaze with 2 cups fumet and reserve.

Season Turbot and place in morel poaching liquid Cook over low simmer for approximately three minutes per side. Remove from liquid and reserve. In poaching liquid, blanch pea ravioli until tender, remove and reserve. Finish poaching sauce with butter, parsley, chives and lemon. Heat Ravioli in finished sauce. To plate, place ravioli on top of poached turbot. Finish sauce with salt and pepper to taste and nappe onto turbot.

Sweet Pea Truffle Ravioli

3 ½ cups Durum Flour
4 Large Eggs
1 Egg Yolk
1 qt. Fresh Sweet Peas
2 oz. Softened Unsalted Butter
1 tsp. Truffle Oil
Salt and Pepper to taste

Whisk Eggs in Kitchen Aid Mixer. Add half of flour mixing with dough hook; as it incorporates add remainder of flour. Roll out thin sheets on Kitchen aid or hand pasta roller thin enough to see you hand through. Clean peas then boil in salted water. Shock in ice bath to retain color. Place peas in food processor adding butter, truffle oil and salt and pepper. Blend until smooth. Pipe onto sheets of dough and cut.