For the dumplings, heat oven to
200C/180C fan/gas 6. Score around the
middle of the potatoes, then bake them
in their skins for about 1 hr or until soft.
Halfway through, rub the whole garlic
with a little oil, then roast with the
potatoes for 25-30 mins until soft.
Let the potatoes and garlic cool slightly.
Halve and scoop out the flesh from the
potatoes (you need 300g). Push through
a ricer, or mash well. Peel the garlic, push
the flesh through a fine sieve, then gently
fold into potatoes with the Parmesan
and egg yolk, but don’t overwork the
mixture. Carefully fold in the flour, 2 tsp
oil, the capers, parsley and some seasoning,
then gently work the dough into a ball.
Bring a large pan of water to the boil.
Place the dough on a work surface. Divide
into 28 pieces, then shape into small balls
(about half the size of a golf ball). Blanch
(in batches) in the boiling water for about
2 mins or until the dumplings rise to the
surface. Remove with a slotted spoon
and leave to dry on a clean tea towel.
(To prepare 1-2 hrs ahead before frying,
remove the dumplings from the boiling
water, then place them in a bowl of
iced water. When cold, transfer to a tea
towel to dry. Coat in a little of the extra
oil in a large shallow dish to prevent
them sticking together.)
For the sauce, whisk the egg yolk,
lemon zest and 1 tbsp juice in a small
bowl. Slowly pour in the oil in a thin,
steady stream, whisking continuously,
until you have a thick-ish mayonnaise.
Whisk in the cream, then pour in enough
of the fish stock to give a consistency that
will coat the back of a spoon. Taste and
season with salt, pepper and more lemon
juice if needed. Chill until ready to serve.
Will keep in the fridge for up to 2 days.
When ready to serve, heat the grill to
high. Lay the fish on 2 well-oiled baking
trays and score the skin a few times.
Brush a little oil over each fish and
season. Grill for about 10 mins, without
turning, until the flesh comes easily
away from the bone.
While the fish cooks, fry the dumplings.
Heat 1-2 tbsp olive oil in a non-stick frying
pan. Fry the dumplings, turning often,
until golden brown. Remove with a
slotted spoon and drain on kitchen paper.
Keep warm. Bring a pan of water to the
boil, cook the samphire for 2 mins, then
drain. Gently warm the lemon sauce in a
pan, then add the spinach and parsley
and allow to wilt. Place some samphire
on each plate, lay the fish on top and
season with sea salt flakes. Arrange
the dumplings in a small pile and pour
a little sauce around the fish. Serve the
remaining sauce separately.