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Seabass Saltimbocca with Gnocchi
This nutritionally balanced Italian dish is a celebration of Mediterranean cuisine. A fragrant, flavourful dish you can prepare in minutes.
Main courses
Ingredients
Prepare the Fish
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Sea Bass (fillet) 1.2 kg
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Sage Leaves 20.0 pc
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Beef, thinly sliced 10.0 pc
Make the Sauce
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Olive Oil 30.0 g
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Shallot, finely chopped 80.0 g
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Garlic, finely chopped 2.0 clove
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Basil Leaves 10.0 pc
Prepare Potato Gnocchi
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Knorr Mashed Potato, prepared 500.0 g
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Egg Yolk 1.0 pc
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Whole Eggs 1.0 pc
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Flour 100.0 g
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Butter, Clarified
Plating
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Parmesan Cheese
Preparation
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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.
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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.
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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.
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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.
