Sauteed sea bass with gnocchi, wild garlic and clams

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.