Seabass Saltimbocca with Gnocchi

Name: Seabass Saltimbocca with Gnocchi
Yield: 10
Ingredients: 1.2kg Sea Bass (fillet); 20.0pc Sage Leaves; 10.0pc Beef, thinly sliced; 30.0g Olive Oil; 80.0g Shallot, finely chopped; 2.0clove Garlic, finely chopped; 300.0ml Knorr Tomato Pronto Sauce 2kg; 10.0pc Basil Leaves; 500.0g Knorr Mashed Potato, prepared; 1.0pc Egg Yolk; 1.0pc Whole Eggs; 100.0g Flour; 0.0g Butter, Clarified; 0.0g Parmesan Cheese

Seabass Saltimbocca with Gnocchi – - Recipe

This nutritionally balanced Italian dish is a celebration of Mediterranean cuisine. A fragrant, flavourful dish you can prepare in minutes.

...

Prepare the Fish

Sea Bass (fillet) 1.2 kg
Sage Leaves 20.0 pc
Beef, thinly sliced 10.0 pc

Make the Sauce

Olive Oil 30.0 g
Shallot, finely chopped 80.0 g
Garlic, finely chopped 2.0 clove
Knorr Tomato Pronto Sauce 2kg 300.0 ml
Knorr Tomato Pronto Sauce 2kg

2 8 Points

Product is added to favourites

You should login to add product as favourites

Per Piece RP127,200

Per Carton (6) RP763,200

List Price* Product not available.
Knorr Tomato Pronto Sauce 2kg added to cart
Buy now

x

Please select an online store

Blibli

Lazada

Shopee

Ralali
Product not available.
Basil Leaves 10.0 pc

Prepare Potato Gnocchi

Knorr Mashed Potato, prepared 500.0 g
Egg Yolk 1.0 pc
Whole Eggs 1.0 pc
Flour 100.0 g
Butter, Clarified

Plating

Parmesan Cheese

Prepare the Fish
- Divide the seabass in 10 pieces of 120 gram.
- Season the fillets with salt and pepper.
- Roll the fillet together with the sage leaves in the beef.
- Fry the “saltimbocca’s” in a shallow pan in a little olive oil.
- Take the fish out of the pan and let it rest on a warm place.
Make the Sauce
- Fry the chopped shallots and garlic in the same pan as the fish.
- Add the Knorr Tomato Pronto.
- Let the sauce simmer for 10 minutes.
- Add the basil just before serving.
Prepare 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.
- Fry the gnocchi’s until golden in clarified butter.
Plating
- Finish the tomato sauce by adding the basil.
- Spoon the sauce in the center of the plate.
- Put the seabass saltimbocca on top.
- Place the gnocchi’s around.
- Finish with grated parmesan cheese.

I work in ...

Seabass Saltimbocca with Gnocchi

Ingredients

Prepare the Fish

Make the Sauce

Prepare Potato Gnocchi

Plating

Preparation

Prepare the Fish

Make the Sauce

Prepare Potato Gnocchi

Plating

Sign up for our newsletter to get full access to the book