Seabass Saltimbocca with Potato Gnocchi
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.
Ingredients
Seabass Saltimbocca with Potato Gnocchi
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$0.0
Seabass Fillet
Seabass, filleted
/g
1200.0 g
0%
Sage Leaves
/pc
20.0 pc
0%
Parma Ham (thin slices)
/pc
10.0 pc
0%
Sauce
Olive Oil
/g
30.0 g
0%
Shallots, chopped
/g
80.0 g
0%
Knorr Pronto Tomato 2kg
/g
300.0 g
0%
Points
Salt
/g
10.0 g
0%
Pepper
/g
4.0 g
0%
Mashed Potato
Knorr Potato Flakes 2kg
/g
100.0 g
0%
Points
Water
/g
300.0 g
0%
Milk
/g
200.0 g
0%
Salt
/g
4.0 g
0%
Butter
/g
20.0 g
0%
Potato Gnocchi
Mashed Potato, readied
/g
500.0 g
0%
Egg Yolk
/g
50.0 g
0%
Eggs
/pc
1.0 pc
0%
Flour
/g
100.0 g
0%
Clarified Butter
/g
30.0 g
0%
Before Serving
Parmesan Cheese, shaved
/g
50.0 g
0%
Basil, shredded
/g
20.0 g
0%
/
Seabass Fillet
-
Seabass, filleted 1200.0 g
-
Sage Leaves 20.0 pc
-
Parma Ham (thin slices) 10.0 pc
Sauce
-
Olive Oil 30.0 g
-
Shallots, chopped 80.0 g
-
Salt 10.0 g
-
Pepper 4.0 g
Mashed Potato
-
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
Preparation
-
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.
-
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 Potato Flakes.
- 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 potato gnocchi’s.
- Dry them on paper.
- Sear the potato 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 potato gnocchi’s around.
- Finish with grated parmesan cheese.
- Ready to serve flavourful seabass saltimbocca with potato gnocchi.
