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.
Ingredients
Seabass
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Seabass, filleted 1200.0 g
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Sage Leaves 20.0 pc
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Parma Ham (thin slices) 10.0 pc
Sauce
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Olive Oil 30.0 g
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Shallots, chopped 80.0 g
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Salt 10.0 g
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Pepper 4.0 g
Mashed Potato
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Water 300.0 g
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Milk 200.0 g
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Salt 4.0 g
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Butter 20.0 g
Potato Gnocchi
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Mashed Potato, readied 500.0 g
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Egg Yolk 50.0 g
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Eggs 1.0 pc
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Flour 100.0 g
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Clarified Butter 30.0 g
Before Serving
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Parmesan Cheese, shaved 50.0 g
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Basil, shredded 20.0 g
Preparation
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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.
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Sauce
- Sweat shallot and garlic.
- Add the Knorr Pronto Tomato.
- Let the sauce simmer for 10 minutes.
- Add the basil just before serving.
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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.
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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.
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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.
