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Dairy
Easy
2 Hours, 30 Minutes
Diets 
This sea bass gets the full restaurant treatment, complete with crispy fried kale as garnish (we bet that wasn’t on your Shavuos menu yet!).
Watch the full episode on Rosh Chodesh Club.
white seabass fillets
salt
thyme
garlic
butter
white pepper
450 grams Yukon Gold Potatoes
4 egg yolks
85 grams 00 flour
pinch of salt, plus salt for roasting
savoy kale leaves
olive oil
salt
2 tablespoons unsalted butter
2 shallots, diced small
3 cloves garlic, sliced
2 tablespoons all purpose flour
1 cup fish stock
1 cup cream
4 ounces Chenin Blanc
3 ounces Parmesan, grated
Tuscanini Minced Black Truffle
salt
white pepper, to taste
fresh lemon juice, to taste
Forty-five minutes before you are going to cook the fish, score the skin with a knife and liberally season only the skin. This draws out as much moisture as possible.
When ready to cook, remove salt and completely dry the fish. Place into a hot pan with oil skin-side down, searing and cooking the fish 60% of the way.
Flip the fish and add butter, thyme and garlic, basting for around a minute. Finish the fish in a 400 Fahrenheit oven for just a few minutes, until cooked through.
Make a bed of salt on a sheet pan and place your potatoes on it. Roast at degrees 400 Fahrenheit for around 45 minutes or until a paring knife is easily inserted and removed.
Remove potatoes and allow to cool enough for you to handle. When cooled, remove skin. Send the potatoes through a ricer.
Combine with egg yolk, flour and a pinch of salt and mix until combined. Dough should hold together and not be sticky. Be careful to not overwork the dough as to not create too much gluten. Creating more gluten will result in chewier gnocchi.
Roll your dough into a rope and cut to desired size.
Once cut, cook in boiling salted water until they begin to float. Remove immediately and transfer to an ice bath to stop the cooking process.
Move to a sheet pan and coat in oil to prevent them from sticking together. Reserve to the side for frying. When ready, you can deep fry in oil or shallow fry in oil or butter for a few minutes until crispy.
Brush each leaf with olive oil, season lightly with salt, and lay flat on a wire rack on a sheet pan.
Place a second wire rack on top of them to make them flat.
Roast at 300 degrees Fahrenheit with no fan for 10 to 15 minutes until crispy but still holding the color.
In a pot, melt butter and then add in the shallots and garlic, sauté until translucent. Add flour to create a roux and cook, stirring constantly for one minute to remove the raw flour taste. Add in wine and fish stock and whisk to combine. Bring to a simmer and add cream, whisking and simmering for two minutes for flavors to meld. Now is the time to season and adjust consistency. You want the sauce to coat the back of a spoon.
Off the heat, add Parmesan and whisk to combine.
Blend your sauce with an immersion blender and strain through a fine mesh strainer to remove any bits that may remain.
Lastly, add the truffle and do any final seasoning with salt, white pepper and lemon juice.
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