I work in ...


Your content is being adapted
based on your type of business



  • Sea Bass (fillet) 1.2 kg
  • Sage Leaves 20 pc
  • Parma Ham (thin slices) 10 pc


  • Olive Oil 30 g
  • Shallots, finely chopped 80 g
  • Garlic Cloves, finely chopped 2 pc
  • Knorr Napoli Tomato Sauce 750g 300 ml
  • Basil Leaves 10 pc
  • Parmesan Cheese

Potato Gnocchi

  • Egg Yolk 1 pc
  • Whole Egg 1 pc
  • Flour 100 g
  • Clarified Butter
  1. Fish

    • Divide the seabass in 10 pieces of 120 gram.
    • Season the filets with salt and pepper.
    • Roll the filet together with the sage leaves in the Parma ham.
    • 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. Sauce

    • Fry the chopped shallots and garlic in the same pan as the fish.
    • Add the Knorr Napoli Tomato Sauce.
    • Let the sauce simmer for 10 minutes.
    • Add the basil just before serving.
  3. Potato Gnocchi

    • Make a dough by mixing the cooled down mashed potato, egg, egg yolk and flour.
    • Knead until dough becomes stiff.
    • Roll into long cylinders approximately 1 cm thick.
    • Cut the cylinders in gnocchi shapes of 1 cm.
    • Blanch the gnocchi.
    • Dry them on paper.
    • Fry the gnocchi in clarified butter until golden.
  4. Plating

    • Finish the tomato sauce by adding basil.
    • Spoon the sauce into the center of the plate.
    • Put the seabass saltimbocca on top.
    • Place the gnocchi’s around.
    • Finish with grated parmesan cheese.