Heat a sauté pan to medium high heat and coat the bottom of the pan with a thin layer of vegetable oil. Sauté all the vegetables in the pan until they start to all caramelize, about three to four minutes; be sure to constantly stir vegetables to ensure that they will not stick to pan. Once all vegetables are sautéed, place in a food processor and pulse on low until mixture is a rough paste. Place ingredients in a mixing bowl with the cheese and mix well to evenly distribute cheese into the mushroom filling. Mix about ¼ cup of corn starch with ¼ cup of tap water and set aside in a bowl. Lay out all 12 of the gyoza wrappers on a flat surface. Add approximately 1 ½ tbs of the mushroom mix to the middle of each gyoza wrapper. Brush corn starch mixture on the top half of the gyoza wrapper and fold over bottom layer to close ravioli so it looks like a half moon. Pinch edges to make sure there aren’t any openings. Set aside raviolis on a plate or cookie sheet that has been lightly dusted with corn starch.
* Can use parmesan if you cannot find manchego
Whisk all ingredients together in a mixing bowl until fully incorporated.
** Can be found at most Asian Markets
In a heavy 2 quart saucepan, combine vinegar, wine, shallots, and lemon and simmer over medium heat for 6 to 8 minutes until the mixture has reduced to about 2 tablespoons. Add the cream and continue to simmer and reduce back down to about 2 tablespoons. Reduce the heat down to low and slowly whisk in cubes of butter in small batches. You want the butter to melt slowly to form a creamy emulsification; don’t let the butter get too hot or your sauce will separate. Once you add all your butter, season with salt and keep sauce covered in a warm place until it’s ready to be served.
Prepare your beurre blanc and crème fraiche before cooking the sea bass. Keep your beurre blanc in a warm place on your stove and the crème fraiche refrigerated until sea bass is ready to plate.
To prepare the sea bass, season portions of sea bass with kosher salt and pepper. Heat a large sauté pan over medium to medium-high heat with 2 tablespoons of vegetable oil for about one minute. Place sea bass in pan and cook each side of fish about 3 to 4 minutes until golden brown on the outside and opaque in the middle.
While the sea bass is cooking, heat another large sauté pan for the raviolis. Turn heat to medium and pour a thin layer of vegetable oil across the bottom of pan. Once oil is hot, place raviolis in pan and cook on each side about 1 to 2 minutes, or until golden brown and crispy. Season with salt and put aside on a paper towel lined plate.
While sea bass and raviolis are cooking, bring 2 quarts of salted water to a boil. Once the water has reached a boil, place asparagus in water and cook for 1 minute (cook longer if you like softer asparagus). Strain and set aside.
To plate, place 3 spears of asparagus on the bottom of your plate. Layer 3 of the crispy raviolis over the asparagus. Place one portion of sea bass on top of the raviolis. Add one large spoonful of crème fraiche on top of sea bass. Spoon beurre blanc sauce in a circle around the fish. Sprinkle chopped chives on top of crème fraiche for garnish. Repeat this process for four plates.
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