A sea bass and gnocchi dish redolent of classic French seaside cooking from from chef Jocelyn Herland at Alain Ducasse at The Dorchester for Taste of London
1. For the sea bass, prepare the fish or use fillets, putting aside four nice portions.
2. Use 2/3 of the butter to fry the shallots in a pan, adding 2/3 of the mushrooms, half the bacon, any trimmings from the fish, honey and red wine. Reduce by half.
3. Add 1 litre of water and cook for ¾ hours on low heat. Pass through a fine sieve and season with salt and pepper.
4. Sweat the sea bass fillets for two minutes on each side and sear the remaining bacon until golden.
5. For the gnocchi, cook the potatoes in an aluminium foil in the oven at 185°C for 35 minutes. Peal the hot potatoes and make a puree with them. Add the flour and potato starch, season with salt and pepper and add the nutmeg.
6. Make small bowls and use a fork to make the shape of the gnocchi. Put the gnocchi in boiling salted water. Keep warm with a little butter.
7. To serve, place the gnocchi in the plate, pour the sauce around it, and place the sea bass and the bacon on top.
Recipe © courtesy of Jocelyn Herland at Alain Ducasse at The Dorchester, London
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