Butter-Roasted Loin of Line-Caught Sea Bass with Potato Gnocchi
Davy Tissot, Villa Florentine, France. Flavors of Lyon.
Ingredients
| 4 | sea bass loin, portions |
| — | half-salted butter |
| 1 kg | flesh from baked potatoes |
| 2 | eggs |
| 400 g | flour |
| — | salt and pepper |
| — | quatre-épices |
| 100 g | cherries |
| — | Port |
| 3 g | candied ginger |
| — | fresh ginger |
| 1 | juice of lime |
| — | sea bass bones |
| — | shallots |
| — | white mushrooms |
| — | Côte de Brouilly wine |
| — | juice from the cherries |
Instructions
Flavors of Lyon
Gnocchi
- Bake the potatoes in the oven; scoop out the flesh and press it through a sieve.
- Add the eggs, flour, salt, pepper and quatre-épices.
- Roll the dough out, cut into rectangles and cook in a steam oven for 5 minutes; finish cooking in a non-stick skillet.
Cherries
- In a sauté pan, sauté the cherries in a little butter, then deglaze with Port.
- Add the candied and fresh ginger, reduce and add the lime juice. Keep hot.
Matelote jus
- In a Dutch oven, sweat the fish bones, then add the shallots and white mushrooms.
- Add the wine, let reduce and add the cherry juice.
Finishing and presentation
- Cook the sea bass loin in the half-salted butter.
- Arrange on plates with the gnocchi, cherries and sauce.