Gnocchi, Clementine and Chestnut Sea Bass Recipe - Great British Chefs

Ingredients

• 3 sea bass, about 600–800g each, filleted and pin-boned
• 170g of salt
• 1l water
• oil, for frying
• 1 knob of butter
• 50g of sea purslane
• 50g of sea beet
• 1.2kg Maris Piper potatoes
• 100g of 00 flour
• 2 eggs
• 1 pinch of seaweed, dried and powdered, plus extra to serve
• salt
• freshly ground black pepper
• 5 clementines, skin on
• 1 vanilla pod, split
• 175g of sugar
• 250ml of orange juice
• 50ml of Chardonnay vinegar
• 1 sprig of thyme, chopped
• 50g of butter
• 100g of chestnuts
• 2 clementines, peeled and segmented
• 5 lemons, juiced
• 125g of sugar
• 100ml of fish stock
• 20ml of double cream
• 1 tsp lecithin