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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
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 yolk
75g of semolina
1 knob of butter
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
325ml of cider
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
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
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
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
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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