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Seabass

  • Seabass, filleted 1200 g
  • Sage Leaves 20 pc
  • Parma Ham (thin slices) 10 pc

Sauce

Mashed Potato

Potato Gnocchi

  • Mashed Potato, readied 500 g
  • Egg Yolk 50 g
  • Eggs 1 pc
  • Flour 100 g
  • Clarified Butter 30 g

Before Serving

  • Parmesan Cheese, shaved 50 g
  • Basil, shredded 20 g
  1. 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.
  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 mash potato.
    • 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 gnocchi’s.
    • Dry them on paper.
    • Sear the 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 gnocchi’s around.
    • Finish with grated parmesan cheese.
    • Ready to serve.
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