Wash and blanch the nettles in salted boiling water for 1 minute. Drain, squeeze out as much excess water as you can from the nettles and chop them finely.
Boil the potatoes in their skins – until just cooked (erring on the side of undercooked).
Peel the skins and pass the potatoes through a potato ricer. Put the potato into a large bowl.
Add the flour, egg yolks, chopped nettles, grated parmesan and salt.
Bring together all the ingredients with you hands to form a dough. Turn the dough out onto a floured worktop and knead it gently, bringing in plain flour to stop it sticking.
Break off small balls of dough and roll out into a long sausage shape on the worktop. Cut 1 inch pieces all the way along.
Roll each piece of gnocchi up the back of a fork in a flicking motion using the back of a teaspoon – this achieves the characteristic lines you see on gnocchi.
Blanch the gnocchi in boiling salted water – they are ready when they float to the top of the pan.
If not using immediately – put the gnocchi straight into a bowl of cold water to stop them continuing to cook, then drain and run through a further jug of cold water. Set aside.
Cut hake into 4 portions and season with salt and pepper.
Wrap the hake in the kelp and place on top of seaweeds in a shallow pan with about 3cm depth of water. Place on the lid and bring to the boil.
Turn down the heat and steam from approx 10 minutes.
Check the fish for firmness and turn off the heat while you make the sauce.
Pepper Dulse Sauce
Put the vermouth, the vinegar, the shallots and the poaching liquor in a stainless steel pan, boil and reduce it down to 1 tablespoon of liquid.
Add cream and reduce till the sauce thickens
Off the heat, whisk in the cold diced butter one piece at a time off the heat, keeping the sauce warm as you go.
Heat some butter and olive oil in a frying pan on a medium heat. Add the gnocchi and sear each piece until golden, turning once during cooking.
Unwrap the hake and serve with the gnocchi and a few tablespoons of beurre blanc spooned over.
Recipe: Caroline Davey at Fat Hen Wild Cookery School
Photographs: Tom Young