METHOD

For the lemon mayonnaise, combine the egg yolk, mustard and to poach the Murray cod, place the milk, cream, bay leaves, chopped shallots, lemon juice and star anise into a pan. Bring mixture to boil, remove from heat and add the cod fillets. Allow the fish to cool. Remove the fish and use a fork to lightly flake. Season with salt and set aside. Keep the milk mixture, leave to infuse for a further 20 minutes. Strain through a fine mesh sieve. Set aside. While the cod is cooking, make the gnocchi. Preheat oven to 200°C. Pierce holes in the potatoes. Bake for 40 minutes. Peel and pass the flesh through a sieve. Reserve 290g mashed potatoes. Set aside to cool. Combine mashed potatoes with flour and egg yolks. Finely chop the herbs, add to mixture and season. Divide mixture into two equal portions and place each onto a sheet of cling film. Create a log shape, wrap the cling film tightly around it forming a 2cm diameter log. Twist the ends, place in the fridge for 1 hour. Once set, remove the cling film and place on a lightly flour-dusted surface. Trim the logs into approx. 2cm small pieces.

Bring a pan of salted water to boil. Add gnocchi and cook until they rise to surface. Remove immediately and drain. Melt the butter in a pan. Once it starts to brown, add gnocchi to the pan and fry lightly until they start to brown on all sides, use a spoon to baste regularly with the butter. Remove and drain on a tray lined with kitchen paper. For the croutons, preheat oven to 180°C. Line an oven tray with parchment paper, spread out the torn sourdough pieces. Lightly drizzle olive oil, scatter over thyme sprigs and sea salt flakes. Bake for 8 minutes until golden. Remove the tray. Allow to cool. Discard the thyme sprigs and set aside. For the chowder, heat one tablespoon oil in a medium pan. Add the butter and continue to heat until butter is light brown. Add red onion, cook for 2 minutes until soft. Add celery and cook for 2 minutes. Remove vegetables from the pan and drain.

Wipe the pan clean and heat the second tablespoon of oil over high heat. Brown the pork until caramelised, reduce heat to moderate and cook for 4 minutes. Remove pork from pan and add to the sieve with the cooked onions and celery to drain. Wipe pan clean and heat the third tablespoon over very high heat. Add clams and cover the pan with a well-fitting lid. Cook for 1 minute, shaking the pan occasionally. Remove lid, add wine, cooking for 2 extra minutes. Remove clams from the pan. Set aside. Strain the clam juice through a sieve lined with wet muslin to remove any grit. Combine strained clam juice with chicken stock and milk infusion. Bring to boil, then lower to simmer. Cook for 10 minutes, using a hand blender to lighten the mixture. Divide the flaked fish between 4 bowls followed by the onion and celery mixture. Top with the diced pork, cooked clams and gnocchi. Pour over the creamy stock. Garnish with croutons, lemon zest and finely chopped herbs to finish.