Chilean sea bass with green pea puree, porcini mushrooms and garlic confit emulsion

20 ounces green peas
Salt and pepper, to taste
1 ounce butter
1 ounce heavy cream
3 ounces white wine
1 ounce chopped shallots
6 ounces fish stock
1 ounce butter
1 ounce flour
1 ounce heavy cream
6 ounces of frozen porcini
Garlic confit (4 garlic cloves cooked in olive oil 1 hour over low heat)
3 ounces white wine
10 7-ounce portions Chilean sea bass
2 tablespoons porcini powder
1 cup granulated sugar
1 1/2 cup water
1 lemon, sliced
5 ounces micro greens

Make green pea puree: Cook green peas in boiling water, ice it down and strain it well and push through vegetable mild fine screen. Strain it overnight over a cheese cloth. Season if needed. Add a touch of cream and some butter.
Make a porcini sauce: Reduce by half the white wine and add shallots. Add some fish stock. Make roux from butter and flour by melting butter and adding flour to form a paste. Cook until blond in color. Add roux and cream to wine sauce stirring constantly.
In a separate pan lightly saute sliced frozen porcini until caramelized, add some garlic confit and deglaze with white wine. Blend it with white wine sauce. Blend with a bit of cream before serving to make emulsion.
Dust fish with porcini powder and pan sear it.
Lemon confit: Boil sugar and water for 1 minute to make simple syrup. Add lemon slices to syrup and cook for about 5 minutes.

Presentation
Place fish over green pea puree. Decorate with some micro greens, fresh lemon quarter and a slice of lemon confit on top of fish. Drizzle sauce around.