Wild turbot, preserved lemon and crab gnocchi, brown crab butter, wild garlic oil

Love this dish. Using only the freshest Turbot here with an interesting gnocchi which is stuffed. This is done by rolling out the dough and punching out rounds. Filling your disc with your filling, folding over and crimping the ends. Much more texture and flavour can be acquired here, and its fun to eat for the guest too.