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Pan-fried sea bass with Brancaster mussels, gnocchi and fennel

Pan-fried sea bass with Brancaster mussels, gnocchi and fennel

Pan-fried sea bass with Brancaster mussels, gnocchi and fennel

PT3H

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1
Begin this sea bass recipe by making the gnocchi. Preheat the oven to 200°C/Gas mark 6. Bake the potatoes in the oven for about an hour or until soft when squeezed. Cut them in half, scoop out the centre and pass through a sieve
  • 4 large potatoes
2
Mix in the rest of the gnocchi ingredients, then roll out and cut into 2cm lengths. Blanch in boiling water, then take out and plunge into cold water to stop the cooking. Drain on a cloth and then fry the gnocchi in some butter
  • 25g of Parmesan
  • 20ml of rapeseed oil
  • 1 egg
  • 1 egg yolk
  • 75g of semolina
  • 1 knob of butter
3
Now clean the mussels, making sure the beards are removed. Sweat the onions in a little oil, then add the cider. Bring to the boil add the mussels
  • 1000g of live mussels
  • 1 onion
  • olive oil
  • 325ml of cider
4
Cook over the heat until most or all of the mussels are open (throw away any that do not open). Then pass the cooking juice through a muslin cloth
5
Preheat the oven to 85°C or its lowest setting. Scatter the tomatoes over a baking tray, sprinkle over some sugar and salt and cook for approximately 1 hour
  • 15 cherry tomatoes
  • sugar
  • salt
6
Pan fry the sea bass fillets in a little oil. Mix the mussel stock with cream. Bring to the boil and add the mussels
  • 6 sea bass fillets
  • 1 tbsp of cream
7
Place some finely diced iceberg lettuce in the centre of the bowls, then put the gnocchi round the outside and spoon over the mussels
  • 200g of iceberg lettuce
8
To finish this sea bass recipe, place the sea bass on the mussels and put 5 dried tomato halves on the fillets. Sprinkle the fennel shavings on top
  • 1 bulb of fennel

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Pan-fried sea bass with Brancaster mussels, gnocchi and fennel

 
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