Kevin Mangeolles Pan-Fried Sea Bass With Brancaster Mussels, Gnocchi & Fennel


With sea bass and fresh mussels unite alongside delicious potato pasta, dried cherry tomatoes and fresh fennel, there’s a Mediterranean feel to this pan-fried sea bass recipe

For the sea bass:
• 6 sea bass fillets, each weighing 200g
• 1 bulb of fennel, finely sliced and salted
• 200g of iceberg lettuce
• 1 tbsp of cream

For the mussels:
• 1000g of live mussels
• 325ml of cider
• 1 onion, finely chopped
• olive oil

For the gnocchi:
• 4 large potatoes
• 25g of Parmesan, grated
• 20ml of rapeseed oil
• 1 egg
• 1 egg yolk
• 75g of semolina
• 1 knob of butter

For the dried cherry tomatoes;
• 15 cherry tomatoes
• sugar
• salt

1 Begin this sea bass recipe by making the gnocchi. Preheat the oven to 200°C/Gas mark 6. Bake the potatoes in the oven for about an hour or until soft when squeezed. Cut them in half, scoop out the centre and pass through a sieve.
2 Mix in the rest of the gnocchi ingredients, then roll out and cut into 2cm lengths. Blanch in boiling water, then take out and plunge into cold water to stop the cooking. Drain on a cloth and then fry the gnocchi in some butter.
3 Now clean the mussels, making sure the beards are removed. Sweat the onions in a little oil, then add the cider. Bring to the boil add the mussels.
4 Cook over the heat until most or all of the mussels are open (throw away any that do not open). Then pass the cooking juice through a muslin cloth.
5 Preheat the oven to 85°C or its lowest setting. Scatter the tomatoes over a baking tray, sprinkle over some sugar and salt and cook for approximately 1 hour.
6 Pan fry the sea bass fillets in a little oil. Mix the mussel stock with cream. Bring to the boil and add the mussels.
7 Place some finely diced iceberg lettuce in the centre of the bowls, then put the gnocchi round the outside and spoon over the mussels.
8 To finish this sea bass recipe, place the sea bass on the mussels and put 5 dried tomato halves on the fillets. Sprinkle the fennel shavings on top.

Recipe courtesy of Kevin Mangeolles, originally published for


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