Stuffed ravioli with fish soup, ginger oil and seaweed salad

• On the night before, mix the chopped ginger with the olive oil and leave to soak overnight. Strain the next day.

• Place the 100 g flour and breadcrumbs in an ovenproof dish and toast at 190 °C until lightly browned. Knead the remaining flour with the eggs, egg yolks, olive oil and salt to form a smooth dough. Shape into a ball, cover and leave to rest.

• Fillet the fish and remove the bones. Roast the fillets in the oven. Once they're browned, add the bones and cover with water and 2 tablespoons of tomato purée. Let it simmer. Then chop 3⁄4 of the fish meat and the crab meat into fine bits. Heat the olive oil in a pan and fry the garlic in it. Add the remaining fish meat, cloves and parsley mix with 100 ml white wine and heat.
• Soak the gelatine sheets in cold water. Strain the fish stock through a fine sieve, then add the gelatine and chill until the liquid is completely drained. Then whisk the gelatine and fish stock mixture before adding it to the sautéed fish bits. Puree the mixture and pour into a piping bag.

Ravioli

• Place the mussels in a pan with a little water, cover and steam until open. Remove any closed mussels and shells. Keep the mussel water and leave to cool. Then cover the mussels completely with the cooled mussel water and set aside, while keeping the remaining liquid for later. Remove the midribs and veins from the chard and kale leaves. Bring the remaining mussel water and lemon juice to a boil and pour over half of the salad leaves. Set the remaining leaves aside.

Plating

• Season the unused salad leaves with the ginger oil and salt. Cook the ravioli in boiling water and drain as soon as they rise to the surface. Heat the olive oil in a pan, add the ravioli and fry lightly. Serve on soup plates and garnish with the seaweed salad, steamed mussels and salad leaves.