M&S RECIPE INSPIRATION
Clodagh's sea bass with tomato, olive and herb broth, gnocchi and salsa verde
Try serving this broth with our Classics pinot grigio, filled with green apple flavours
Ingredients
For the broth:
- 2 sticks celery, finely chopped
- 2 banana shallots, finely chopped
- 2 cloves garlic, roughly chopped
- 1 ½ tsp chilli flakes
- 1 tin (400g) M&S Italian cherry tomatoes
- 200ml white wine
- 500ml fish stock, chilled
- 20 pitted black olives, finely chopped
- 1 fennel, quartered and finely sliced
- 200g samphire
- 1 tbsp chopped mint
- 1 tbsp chopped dill
For the gnocchi:
- 650g floury potatoes
- 2 medium eggs, beaten
- 200g plain flour (or less)
- 10g dill, finely chopped
- 25g butter
For the gnocchi
- 4 sprigs basil, torn
- 2 sprigs flat leaf parsley, chopped
- 2 anchovy fillets, finely chopped
- 2 cloves garlic, crushed
- 1 tbsp capers, chopped
- 1 tbsp white wine vinegar
- 4 tbsp extra virgin olive oil
- 2 packs (180g each) M&S Mediterranean sea bass fillets
- 2 lemons, halved
Method
- To make the broth, heat 2 tbsp olive oil in a saucepan over a medium heat. Stir in the celery, shallots, garlic and chilli flakes. Cover and sweat for 3-4 minutes.
- Add the tomatoes and wine and allow to simmer with the lid off for 5 minutes. Stir in the fish stock, olives and fennel. Season, reduce the heat and simmer for 30 minutes. Add the samphire, mint and dill for the final 4 minutes.
- To make the gnocchi, put the potatoes (still in their skins) into a pan of salted boiling water and cook for 10-15 minutes, until tender. Drain and peel quickly. Pass through a sieve or a ricer into a bowl, then mix in the eggs, ⅔ of the flour and the dill. Stir, adding more flour, until the mixture comes together as a dough, working as little as possible so it doesn’t become tough.
- Divide the dough into three equal pieces and roll each into a long log, dusting with a little flour if needed. Cut the logs into 3cm-long dumplings, pressing each dumpling against the back of a fork to create ridges.
- Bring a pan of salted water to the boil and cook the gnocchi in batches, simmering for about 2 minutes or until they rise to the surface, then drain. Melt the butter in a large frying pan and toss in the gnocchi, then remove from the heat.
- For the salsa verde, mix all the ingredients in a bowl.
- Heat 2 tbsp olive oil in a large non-stick frying pan over a medium-high heat. Season the sea bass fillets and place them skin side down in the pan. Press down firmly with a fish slice and cook for 5 minutes, then flip and cook for a further 2 minutes on the flesh side.
- To serve, spoon the broth into 4 warmed bowls. Dot some gnocchi around each, then top with the sea bass fillets. Add a spoonful of salsa verde and a lemon half to each, and sprinkle over any remaining herbs.
