Seabass Fillet

  • Seabass, filleted 1200.0 g
  • Sage Leaves 20.0 pc
  • Parma Ham (thin slices) 10.0 pc


Mashed Potato

  • Knorr Potato Flakes 2kg 100.0 g
  • Water 300.0 g
  • Milk 200.0 g
  • Salt 4.0 g
  • Butter 20.0 g

Potato Gnocchi

  • Mashed Potato, readied 500.0 g
  • Egg Yolk 50.0 g
  • Eggs 1.0 pc
  • Flour 100.0 g
  • Clarified Butter 30.0 g

Before Serving

  • Parmesan Cheese, shaved 50.0 g
  • Basil, shredded 20.0 g

Made with seabass fillet, parma ham, buttery gnocchi and more, saltimbocca means ‘jump in your mouth’ and the flavours in this dish does exactly that.



  1. Seabass Fillet

    • Portion the seabass into 120gm each.
    • Season with salt and pepper.
    • Roll the seabass fillet together with the sage leaves in the Parma ham.
    • Sear the “Saltimbocca’s” in a shallow pan in a little olive oil.
    • Take the pan-seared sea bass out of the pan and let it rest.  
  2. Sauce

    • Sweat shallot and garlic.
    • Add the Knorr Pronto Tomato.
    • Let the sauce simmer for 10 minutes.
    • Add the basil just before serving.  
  3. Mashed Potato

    • Bring water and milk to 90 degree Celsius.
    • Turn off heat and fold in Knorr Potato Flakes.
    • Bring to boil, fold in butter and salt.  
  4. 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 potato gnocchi’s.
    • Dry them on paper.
    • Sear the potato gnocchi’s until golden in clarified butter.  
  5. Before Serving

    • Spoon the sauce in the centre of the plate.
    • Place seabass saltimbocca on top.
    • Plate the potato gnocchi’s around.
    • Finish with grated parmesan cheese.
    • Ready to serve flavourful seabass saltimbocca with potato gnocchi.