Sauteed Sea Bass with Gnocchi, Wild Garlic and Clams

Fresh gnocchi, clams and swirls of wild garlic leaves marry well in this delicious sea bass-topped broth by Paul Bloxham -St George mushrooms are a speciality variety, best enjoyed in spring.
By Paul Bloxham
Sauteed Sea Bass with Gnocchi, Wild Garlic and Clams
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 25 minutes
  • Effort: medium

Ingredients

For the gnocchi dough

  • 1 kg potatoes, preferable the rooster variety, boiled
  • 230 g '00' flour
  • 1 large egg, lightly beaten
  • pinches of salt

For the fish

  • 100 ml fish stock
  • 3 shallots, finely chopped
  • 500 g fresh clams, scrubbed clean
  • 2 tbsp plain flour
  • 4x175 g sea bass
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 100 g St. George mushrooms, sliced
  • 200 g wild garlic
  • 100 g crème fraîche
  • 4 lemon wedges
  • salt and black pepper

Method

1. For the gnocchi dough, peel the potatoes, while still warm, and push through a coarse sieve into a mixing bowl. Sprinkle in the flour, make a well in the centre and stir in the beaten egg and salt with a fork.

2. Bring the dough together, kneading gently until it comes together and the dough is firm to the touch. Take a little of the potato mixture and roll into a long thin sausage. Slice into pieces, about 2.5cm long. Using a fork, mark each piece of gnocchi to make ridges on the top. Continue until you have used up all the potato mixture. Keep the prepared gnocchi on well-floured trays.

3. For the fish, heat the stock and shallots in a saucepan, over a high heat, and add the clams. Cook until the shells open - about 4 minutes.

4. Dust the sea bass fillets with flour on the skin side only. Heat a frying pan and add the olive oil and butter. Season the fish and sauté, skin side down for 2 minutes. Turn the fish and cook for another 2 minutes.

5. While the fish is frying, heat a large saucepan of boiling water, and add the gnocchi, in batches. Simmer for 2 minutes, until they float to the surface. Tip into a colander and drain well.

6. Add the mushrooms, wild garlic, creme fraiche and drained gnocchi to the clams. Cook for a further 2 minutes. Season and serve in individual bowls, topped with the sea bass. Accompany with lemon wedges.

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