Ravioli with sea bass in sauce with mussels in coconut milk

Prepare the filling. Cut the fish fillet into small cubes. Finely chop the cilantro, green onion and basil. In a deep bowl, mix fish and herbs with artichoke caviar, salt and pepper.

Cut the dough sheets with a mold or a glass into circles. Loosen the yolk with 1 tbsp. l. water and grease the edges of the circles. Put on the dough for 1 tsp. fillings, fold the circles in half, pinch the edges tightly. Remove to refrigerator.

Prepare clam sauce. Wash mussels. Peel the onion and chop finely. Pour 150 ml of water in a saucepan with kaffir lime leaves and mussels, bring to a boil and cook under the lid for 5 minutes. When all the shells open, clean the clams, put the shells aside, collect 200 ml of liquid from under the mussels.

Peel galgant tubers. Wash the lemongrass, pat dry and remove the tough outer leaves. Finely chop the galgant and lemongrass, pour the liquid from under the mussels in a small saucepan with a thick bottom, bring to a boil and simmer for 5 minutes. Pour in coconut milk, bring to a boil, remove from heat and puree with an immersion blender. Strain the mass, season with lime juice and fish sauce. Put the mussels in the sauce and keep hot until serving.

Steam the ravioli for 3 minutes and arrange on deep serving plates. Pour the sauce with mussels on plates, garnish with basil leaves.