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Butter-Roasted Loin of Line-Caught Sea Bass with Potato Gnocchi Recipe
Butter-Roasted Loin of Line-Caught Sea Bass with Potato Gnocchi
Davy Tissot, Villa Florentine, France
Davy Tissot, Villa Florentine, France
for 4 servings

- 4 portions of sea bass loin
- half-salted butter

- 1 kg (2 1/4 lb.) flesh from baked potatoes
- 2 eggs
- 400 g (14 oz.) flour
- salt and pepper
- quatre-épices

- 100 g (3 1/2 oz.) cherries
- Port
- 3 g (1/2 tsp.) candied ginger
- fresh ginger
- juice of 1 lime

Matelote jus
- sea bass bones
- shallots
- white mushrooms
- Côte de Brouilly wine
- juice from the cherries



  1. Bake the potatoes in the oven; scoop out the flesh and press it through a sieve.
  2. Add the eggs, flour, salt, pepper and quatre-épices.
  3. Roll the dough out, cut into rectangles and cook in a steam oven for 5 minutes; finish cooking in a non-stick skillet.


  1. In a sauté pan, sauté the cherries in a little butter, then deglaze with Port.
  2. Add the candied and fresh ginger, reduce and add the lime juice. Keep hot.

Matelote jus

  1. In a Dutch oven, sweat the fish bones, then add the shallots and white mushrooms.
  2. Add the wine, let reduce and add the cherry juice.

Finishing and presentation

  1. Cook the sea bass loin in the half-salted butter.
  2. Arrange on plates with the gnocchi, cherries and sauce.
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