Steamed fillet of sea bream with a nage of Cornish oyster, tomatoes and cucumber and herb gnocchi

To prepare the soft herb gnocchi, bake 2 large potatoes until soft and fluffy. Halve, remove the flesh and pass through a fine sieve. Allow to cool slightly, then add the egg yolks, and herbs. Season to taste and mix thoroughly

On a floured bench divide into small 15g pieces, roll into balls and with the back of a floured fork gently roll into cylinders creating slight indentations in the process. Set aside the gnocchi until later

To make the nage, juice the cucumber and bring to the boil in a pan - this will extract any impurities. Season to taste and pass through a muslin cloth. Add half the fish stock (100ml) and reserved oyster juice and a little lemon to taste. Set aside the nage, splitting it into 2 bowls

Gently poach the oysters in the rest of the fish stock, remove and re-fresh into iced water

Peel the other cucumber and split lengthways, remove all the seeds and using a sharp knife cut tagliatelle style strips. Lightly season with Maldon salt and leave for 20 minutes, before rinsing and patting dry

Now make a tempura of oyster – dredge the raw oysters in flour shaking off any excess, then dip in a tempura batter and deep fry until crispy

To finish the dish, lightly season the bream fillets and place in a steamer for 3-4 minutes. Heat the cucumber taglietelle in a little of the nage in a pan until hot and place in the centre of two bowls

Place the gnocchi prepared earlier in simmering water and when the gnocchi starts to float on the surface they are cooked. Slice the already poached oysters and heat with the tomato in the remaining nage finishing with the mixed herbs, lemon juice and seasoning

Place the gnocchi around the cucumber, top with the bream fillet and finish with the nage. Add droplets of olive oil around the nage