Wild Bass-Candied Eggplant-Potato Gnocchi


Serves 4 -


  • 4 fillets of Line Caught Bass - about 7 oz each
  • 2 tbsp Olive Oil - plus extra to drizzle
  • Sea salt and black pepper
  • Hickory Essence for brushing (optional)
  • 2 oz Butter
  • 4 Baby Bok Choy, halved lengthways
  • 4 Cedar Wraps (paper thin cedar wood) and string to tie
  • 200g/8 oz Candied Eggplant Puree
  • Eggplant chips (eggplant, oil for frying, salt and sugar)



  • 4 fillets of Line Caught Bass - about 7 oz each


Check the fish for pin bones, trim to required size approx 6-7 oz, rub with olive oil and season, brush one side of the cedar wrap with the hickory essence (optional), fold over and punch a hole with a hole punch, place a piece of fish between the cedar, fold and secure with a piece of string using the holes punched. Steam the fish in bamboo steamers for approximately 8 minutes.

Eggplant Puree

  • 500g/1 lb 4 oz eggplant
  • 75g/3 oz sugar
  • 2 tablespoons lemon juice
  • 1 garlic clove - peeled and finely chopped
  • Handful of thyme leaves
  • 75ml hazelnut oil


Preheat the oven to 380 degrees, halve the eggplant and then score with a knife, rub with the sugar, lemon juice, garlic and thyme and a splash of oil, cover and bake for approx 45 minutes, remove then peel away the skin - they should be soft and lightly caramelized . While still hot, place in a blender. Start to blend to a rough paste, slowly add the hazelnut oil until smooth. Transfer to a pan and cook to dry out, Season.


  • 450g / 1 lb Potatoes (peeled) Floury
  • 450g / 1 lb Sweet Potato (Peeled & Chopped)
  • 2 Each Egg Yolks
  • 200g / 7 oz / 3 ¾ cups Plain Flour
  • Pinch Ground All Spice
  • ¼ tsp Ground Cinnamon
  • ¼ tsp Ground Nutmeg
  • To Taste Salt and Pepper


Boil the Potatoes in salted water for 20 minutes, drain and dry.  Bake the sweet potatoes in foil @ 350 degrees, remove and hang to drain, add to the potatoes and pass through a food mill. Add the yolks, flour, spices and seasonings, mix and add more flour if needed.  Spoon into a piping bag and pipe into 6 inch sausages on a well floured table, cut into 1 inch pieces and mark with a fork. Bring water to the boil and cook gnocchi for 3-4 minutes or until they float. Remove and either pat dry and sauté or place in an ice bath to stop the cooking process, and reserve until needed.

To Assemble Dish:

Fry the eggplant chips. Saute the bok choy in a little olive oil and season.

Place a spoon of  spicy ketchup on the plate with a half of bok choy and a spoon of eggplant puree. Either unwrap the bass tableside, or unwrap the fish and place on the plate garnish with a eggplant chip.