Hake with Homemade Chive Gnocchi, Mussel White Wine Sauce and Chive Oil

Method

1. For the gnocchi, boil the potatoes skin on, for 20-25 minutes, until tender, then drain and dry using a tea towel.
2. When cool, remove the skin and mash with a ricer. Add an egg yolk, salt and chives, and mix well, gradually adding plain flour until it all comes together and forms a ball. Cover rest for 20 minutes.
3. Roll into a long sausage shape and cut into small pieces, then create ridges using a gnocchi board or fork tines. Cook for 30 seconds in salted boiling water until they float. Transfer to the fridge, if not using immediately.
4. Dry your hake (or seasonal fish of choice) and add to a pan on medium / high skin side down for 3 minutes. Add the gnocchi to the same pan. After 3 minutes, turn down to medium, flip your fish and the gnocchi over and cook for 1 minute. Transfer your gnocchi onto a tray, then transfer your fish over the top, skin side up. Cook in the oven for a further 4 minutes.
5. In the same pan sweat the diced shallots and garlic for 2-3 minutes. Add the white wine, cook for 2 minutes. Add the stock and your cleaned mussels. Cover and cook for 3 minutes. At the last minute add a drop of cream, chives and lemon.
6. Ensure the mussels are open and remove from the shells.
7. To serve, spoon the mussels and sauce onto the plate, layer with gnocchi and finally your fish. Finish with some micro herbs and chives.