Spike the outside skin of the potatoes with a fork many times to avoid the potatoes from exploding. Bake in a hot oven till tender on a bed of rock salt. When cooked scoop out potato from the skin and pass it through a drum sieve.
Mix the potato puree with the pasta flour evenly, seasoning also. Add egg yolk and bring together like a dough. Keep dough warm and roll into small even size balls, and then roll on the back of a fork, Place onto tray.
Drop the gnocchi balls into a large pot of boiling water and allow to boil. When the gnocchi float, remove from the water using a slotted spoon and refresh in iced water. Allow to cool and take out of water, set aside to be reheated later .
John Dory:
 Fillet the fish using a sharp filleting knife. Set fillets aside in fridge.Chop up fish bones and sweat them in a large pot for 3 minutes using butter. Be careful not to colour.Add in sauce mirepoix and gently sweat off, add vermouth and cook for 2 minutes.Add 2 litres of fish stock and simmer for 40 minutes.Strain the liquid and discard the bones and mirepoix. Place the liquid and allow to boil until it has reduced and the amount decreased.Pour in cream and allow to boil .Finish with butter and lemon juice, blend using a hand blender, set aside ready for use later. 
Vegetable Garnish:
Pick leaves, wash, spin and dry. Peel and shell broad beans (this is a better way to keep them fresh)Add broad beans to a little fish stock and butter boil for 2 minutes on a high heat. Wilt sea beet and wood garlic in a large pot with butter for 2 minutes.Keep warm ready to plate. 

Plating 
Season both sides of the John Dory and place, skin side up in a hot pan. Finish in a hot oven for 3-4 minutes.Place gnocchi in a pot with fish stock and re-heat gently.Place the vegetable garnish on plate and re- heat the sauce. Place the cooked fish on the plate, add a squeeze of lemon to the fish and spoon the sauce on the plate.Gently sprinkle Maldon sea salt around the plate, add extra seasoning if required.Garnish with fresh herbs to finish.