Sous vide sea bass with herb gnocchi, confit onions and horseradish sauce

by Will Holland
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Ingredients

Fish & Shellfish

  • 4 sea bass fillets, skinned, each weighing 140g, plus bones from 1 sea bass

Store Cupboard

  • flaky sea salt
  • 5g of salt
  • 5g of sugar
  • 20g of egg yolk
  • 2g of salt
  • fresh horseradish, finely grated, to taste
  • 200ml of fish stock

Fruit & Vegetables

  • 20 baby onions, peeled
  • 4 large Maris piper potatoes
  • 1 onion, roughly chopped
  • 1 leek, roughly chopped
  • 3 garlic cloves, chopped

Oils & Vinegars

  • 50ml of olive oil
  • 50ml of vegetable oil
  • olive oil

Fresh Meat

  • 200g of smoked streaky bacon, in one piece

Cereals, Grains & Pasta

  • 50g of potato flour

Dairy

  • 50g of egg
  • 400ml of whipping cream
  • 50g of butter

Salad & Fresh Herbs

  • 1 pinch of dill, chopped
  • 1 pinch of curly parsley, chopped
  • 2 baby gem lettuces
  • chopped chives

Beverages

  • 400ml of white wine