Sous vide sea bass with herb gnocchi, confit onions and horseradish sauce
by Will Holland
Return to Recipe
Print
Ingredients
Fish & Shellfish
4 sea bass fillets, skinned, each weighing 140g, plus bones from 1 sea bass
Store Cupboard
flaky sea salt
7g of salt
5g of sugar
20g of egg yolk
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
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