Butter-Roasted Loin of Line-Caught Sea Bass with Potato Gnocchi, a recipe from Davy Tissot, La Villa

Ingredients

• - 4 portions of sea bass loin
• - half-salted butter
• - 1 kg (2 1/4 lb.) flesh from baked potatoes
• - 2 eggs
• - 400 g (14 oz.) flour
• - salt and pepper
• - quatre-épices
• - 100 g (3 1/2 oz.) cherries
• - Port
• - 3 g (1/2 tsp.) candied ginger
• - fresh ginger
• - juice of 1 lime
• - sea bass bones
• - shallots
• - white mushrooms
• - Côte de Brouilly wine
• - juice from the cherries