Sous Vide Sea Bass Recipe with Gnocchi - Great British Chefs

Ingredients

• 4 sea bass fillets, skinned, each weighing 140g, plus bones from 1 sea bass
• flaky sea salt
• 20 baby onions, peeled
• 50ml of olive oil
• 5g of salt
• 5g of sugar
• 200g of smoked streaky bacon, in one piece
• 4 large Maris piper potatoes
• 50g of potato flour
• 50g of egg
• 20g of egg yolk
• 2g of salt
• 1 pinch of dill, chopped
• 1 pinch of curly parsley, chopped
• fresh horseradish, finely grated, to taste
• 1 onion, roughly chopped
• 1 leek, roughly chopped
• 3 garlic cloves, chopped
• 400ml of white wine
• 400ml of whipping cream
• 50ml of vegetable oil
• 2 baby gem lettuces
• 50g of butter
• 200ml of fish stock
• chopped chives
• olive oil