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Prepare the Fish

  • Sea Bass (fillet) 1.2 kg
  • Sage Leaves 20 pc
  • Beef Slices (thin) 10 pc

Make the Sauce

Prepare Potato Gnocchi

  • Knorr Mashed Potato, prepared 500 g
  • Egg Yolk 1 pc
  • Whole Eggs 1 pc
  • Flour 100 g
  • Butter, Clarified

Plating

  • Parmesan Cheese
  1. 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.
  2. 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.
  3. 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.
  4. 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.
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