Wild sea bream, gnocchi, pea, asparagus and saffron

Begin by preparing the saffron fish stock. Place all of the ingredients in a pan, place over a medium heat and bring to the boil. Once boiling, keep at a steady boil for 20 minutes, then remove from the heat and pass through a fine chinois or muslin cloth. Set aside until needed

Next, prepare the saffron gnocchi. Add the fish stock to a large pan and add the potatoes. Bring to the boil and once boiling, reduce to a simmer and cook for around 45 minutes, or until the potatoes are soft and cooked through

Remove the potatoes from the pan and gently drain. Add to a large bowl, mash the potatoes, then add the flour, oil, Parmesan, salt and egg yolk. Using your hands, work all of the ingredients into a large ball of dough

Lightly dust a work bench with flour. Take the ball of dough, place it on the bench and roll into long, snake-like lines. Cut and shape the gnocchi into 1 x 2 inch portions and pinch in the middle to form pillows

Bring a large pan of water to the boil

Reduce the water to a simmer and gently place the gnocchi into the water. Once the gnocchi begins to float to the top of the pan, it is ready. Gently strain, refresh in iced water, then strain again and place on an oiled tray. Wrap the tray with cling film and set aside until ready to plate

To prepare the asparagus, peel the asparagus lengthways down the stalk, reserving all of the trimmings for the purée. Bring a pan of salted water to the boil and blanch the asparagus for 2 minutes. Remove from the pan, refresh in iced water and set aside until ready to use

To make the purée, bring another pan of salted water to the boil. Add the asparagus trimmings and cook for 5 minutes

Once the asparagus trimmings are soft, remove from the pan and transfer to a blender. Blitz on high power, slowly adding spoonfuls of the cooking water until it begins to blend without resistance

Add the xanthan gum and continue to blend for 10 seconds. Pass the mixture through a fine chinos, season to taste with salt then store the purée in a bottle at room temperature until ready to use

Before cooking the bream, prepare the saffron fume. Place all of the ingredients in a small pan and gently warm to 60˚C. Once the temperature has been reached, use a stick blender to blitz the mixture until it forms a foam. Season to taste with salt

Finally, cook the sea bream. Place a large frying pan over a medium heat and add a dash of olive oil to the pan. Once hot, place the fish skin-side down and cook the for 2 minutes, or until the skin is crispy. Add the butter and turn the fish, cooking for a further 2 minutes. Remove from the heat and leave the fish in the pan. Season to taste with salt

Remove the gnocchi from the fridge. Place a medium-sized pan over a high heat and add a dash of oil. Once hot, add the gnocchi and fry until golden brown on all sides

To serve, place a swipe of purée on the base of the plate. On top of the purée, stack the asparagus, warm blanched peas, the bream and arrange the gnocchi around the plate. Re-blend the saffron fume and spoon it across the dish. Drizzle with a little good quality extra virgin olive oil and serve immediately