Ingredients

150g piece of brill
50g of mussels
¼ of a pomegranate
30g of lovage
15g of grapeseed oil
10g of seaweed
¼ of a hispi cabbage
Gnocchi:
600g of mash (deseree baked in skin at 190°C for 90 minutes, then passed)
150g of pasta flour
100g of parmesan
25g of salt
1 egg
1 yolk
Seaweed emulsion:
100ml of mussel stock
10g of seaweed
25g of unsalted butter
Lovage oil:
30g of lovage
15g of grapeseed oil

Method

Gnocchi (Makes 20 portions):

Bake the potatoes at 190°C

Scoop out the potato and pass the filling through a ricer.

Combine with the rest of the ingredients to form a dough.

Roll the dough into sausages to then cut into 8g pieces.

Roll the pieces into balls and then shape them on a gnocchi board.

Leave to chill and set then blanch in salted water.

Mussels:

Remove any beards from the shells and wash vigorously.

Add the mussels to a very hot pot forming one layer of to ensure even cooking.

To create steam, add white wine and then cook under a lid until they open naturally.

Pour the cooked mussels through a colander catching the liquid and remove the meat from the shells.

Seaweed emulsion (makes 5 portions):

Wash the seaweed and bring the mussel stock to the boil.

Add the seaweed to the mussel stock and remove from the heat, setting a timer for five minutes.

Pass and blend in the butter.

Finish with lemon juice to taste.

Lovage oil:

Wash the lovage.

Place in a food processor and blend with the grapeseed oil until it is hot and split.

Pour into a colander with a j-cloth over it.

Leave to drain and discard the pulp.

Hispi cabbage and pomegranate:

To prepare the hispi cabbage and pomegranate, first remove any dead outer leaves.

Separate the leaves until you arrive at the heart, removing the stem.

Blanch in salted water then scorch in a very hot, dry pan.

Finely slice the middles, salt and then leave over a colander until translucent.

Squeeze any excess out before finishing with lovage oil.

Cut the pomegranate in half and then tap the skin so that the seeds drop out.

Assemble:

Place the brill in a hot pan with oil and cook until golden brown.

Then take the brill out of the pan and transfer into an oven set at 120°C.

An average size piece will take 3-4 minutes to cook.

Warm the gnocchi and mussels in some mussel stock, adding the hispi cabbage leaves and pomegranate at the last moment.

Dress the sliced hispi cabbage in lovage oil and place in the centre of the plate.

Add the remaining garnish to the plate and place the fish on top.

Finish with the seaweed emulsion and drizzle with lovage oil.

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