Serves 4 Gnocchi
Two Maris Pipers Two tablespoons olive oil mushroom garnish One egg Two shallots finely chopped 200g plain flour One clove chopped garlic
Few leaves fresh sage – shredded
150g mixed wild mushroom
One handful picked spinach Lemon butter sauce 100ml white wine 125ml white wine vinegar
One tablespoon whipping cream
100g chilled salted butter - cubed Pinch lemon zest Lemon juice Seabass
One tablespoon olive oil
Four 180g fillets of seabass Method:
1. Take the potatoes, skin on, and simmer in water until cooked, remove and whilst still warm peel and then pass through a potato ricer.
2. Place in a bowl, mix in the egg, salt and pepper and sage. Flour a work surface and place the mixture in the centre, gradually keep on mixing in flour until you get a smooth dough. Don’t overwork otherwise it does go heavy.
3. Roll the potato dough into cylinders and cut into pieces about 2cm wide, roll each piece over a fork to leave an indentation, place on a tray with semolina until ready to cook.
4. Have a pan with simmering salted water ready, add the gnocchi and simmer until they rise to the surface. Remove with slotted spoon, cool, then drizzle with olive oil to prevent sticking.
5. For the lemon butter sauce – in a small pan place the lemon zest, wine, vinegar and reduce by half. Add the cream reduce, then whisk in the cold butter.
6. When ready to serve, heat the olive oil in a non-stick pan and seal the seabass until lightly- coloured – turn over and continue frying until cooked through.
7. Heat another frying pan and sauté the shallots, garlic, mushrooms, and then spinach, season remove from pan, then sauté the gnocchi in some additional oil until lightly-coloured.
8. Arrange the gnocchi on individual plates, scatter over the mushrooms and spinach, a drizzle of sauce, seabass on top and finally a squeeze of lemon.