Seabass with spinach gnocchi, wild mushrooms and a truffle foam

Benjamin Kaye

Benjamin Kaye

16th April 2012
Benjamin Kaye

Seabass with spinach gnocchi, wild mushrooms and a truffle foam

Make a dry mash potato by roasting the potatoes, Chiffonade the spinach and add it to the mash, then add strong flour to the potato until you get a gnocchi consistency which will hold when cooked. When achieved and seasoned, cling film the gnocchi like a ballotine. Cook the gnocchi in boiling water and chill quickly. Pan fry these to order. Brunoise the onions, sweat these off and add some puréed garlic and the thyme, add about a cup of white wine and roughly diced black truffles (save some shavings for garnish), when the wine is reduced add cream to taste and simmer. When this has a good dept of flavour, strain off the contents. Fry the Seabass skin side down and when almost cooked add cubes of butter and baste, fry off the mushrooms trying not to dry them out. Bring all of this together! Lovely!


  • Seabass fillet
  • Wild mushrooms
  • Spinach
  • Potatoes
  • Black truffles
  • Onions
  • Garlic
  • Thyme
  • White wine
  • Strong Flour



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