Heat the oven to 200c.
Mix the potato, lemon, flour, parmesan and egg yolks together and season. Then roll on a flour-dusted surface into sausages 2cm thick by 20 cm long, using a little extra flour. Cut into 3 cm pieces, plunge into boiling water, cook for 1 minute and then drain.
Cook the mussels in a pan with a lid with the wine, lemon and parsley stalks for 3 to 4 minutes until they are all open.
Strain, keep the juices and pick the mussels from the shells. Pan fry the seabass, starting in a cold pan for 2 minutes. Flip over, add a knob of butter and then the gnocchi and cook for another 2 minutes. Finish with lemon juice. Cook the spinach in the same pan.
Heat a large frying pan until hot then add the butter and cook until the butter turns nut brown. Add the lemon segments and parsley and split with the veal jus.
To serve, place the gnocchi, spinach, mussels and sauce onto plates and top with the seabass. Drizzle over herb oil.
Heat the oven to 200c.
Mix the potato, lemon, flour, parmesan and egg yolks together and season. Then roll on a flour-dusted surface into sausages 2cm thick by 20 cm long, using a little extra flour. Cut into 3 cm pieces, plunge into boiling water, cook for 1 minute and then drain.
Cook the mussels in a pan with a lid with the wine, lemon and parsley stalks for 3 to 4 minutes until they are all open.
Strain, keep the juices and pick the mussels from the shells. Pan fry the seabass, starting in a cold pan for 2 minutes. Flip over, add a knob of butter and then the gnocchi and cook for another 2 minutes. Finish with lemon juice. Cook the spinach in the same pan.
Heat a large frying pan until hot then add the butter and cook until the butter turns nut brown. Add the lemon segments and parsley and split with the veal jus.
To serve, place the gnocchi, spinach, mussels and sauce onto plates and top with the seabass. Drizzle over herb oil.
