Seabass Saltimbocca with Potato Gnocchi

Saltimbocca means ‘jump in your mouth’ and the flavours in this dish does exactly that. This version is made with seabass and delicately sliced parma ham in a tasty tomato-based sauce, served with buttery gnocchi and showered with parmesan.

Seabass
- Portion the seabass into 120gm each.
- Season with salt and pepper.
- Roll the filet together with the sage leaves in the Parma ham.
- Sear the “Saltimbocca’s” in a shallow pan in a little olive oil.
- Take the fish out of the pan and let it rest.
Sauce
- Sweat shallot and garlic.
- Add the Knorr Pronto Tomato.
- Let the sauce simmer for 10 minutes.
- Add the basil just before serving.
Mashed Potato
- Bring water and milk to 90 degree Celsius.
- Turn off heat and fold in Knorr mash potato.
- Bring to boil, fold in butter and salt.
Potato Gnocchi
- Make a dough by mixing the cooled down mashed potato, egg, egg yolk and flour.
- Knead until a stiff dough.
- Roll into long cylinders Ø 1 cm.
- Cut the cylinders in gnocchi’s of 1 cm.
- Blanch the gnocchi’s.
- Dry them on paper.
- Sear the gnocchi’s until golden in clarified butter.
Before Serving
- Spoon the sauce in the centre of the plate.
- Place seabass saltimbocca on top.
- Plate the gnocchi’s around.
- Finish with grated parmesan cheese.
- Ready to serve.