Seabass Saltimbocca with Potato Gnocchi

Name: Seabass Saltimbocca with Potato Gnocchi
Yield: 10
Ingredients: 1.2kg Seabass fillet; 20.0pc Sage Leaves; 10.0pc Parma Ham (thin slices); 30.0g Olive Oil; 80.0g Shallots, finely chopped; 2.0pc Garlic Cloves, finely chopped; 300.0ml Knorr Tomato Pronto; 10.0pc Basil Leaves; 0.0g Parmesan Cheese; 500.0g Knorr Potato Flakes 2kg; 1.0pc Egg Yolk; 1.0pc Whole Egg; 100.0g Flour; 0.0g Clarified Butter

Seabass Saltimbocca with Potato Gnocchi – - Recipe

Saltimbocca means ‘jump in your mouth’, and the flavours in this dish do exactly that. This version is made with seabass and delicately sliced Parma ham in a tasty tomato-based sauce, served with buttery gnocchi and showered with Parmesan.

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Seabass

Seabass fillet 1.2 kg
Sage Leaves 20.0 pc
Parma Ham (thin slices) 10.0 pc

Sauce

Olive Oil 30.0 g
Shallots, finely chopped 80.0 g
Garlic Cloves, finely chopped 2.0 pc
Knorr Tomato Pronto 300.0 ml
Basil Leaves 10.0 pc
Parmesan Cheese

Potato gnocci

Knorr Potato Flakes 2kg 500.0 g
Knorr Potato Flakes 2kg
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Egg Yolk 1.0 pc
Whole Egg 1.0 pc
Flour 100.0 g
Clarified Butter

Seafood

Main course

Italian

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Preparation

Seabass
- Divide the seabass in 10 pieces of 120g each
- Season the fillets with salt and pepper
- Roll each fillet together with sage leaves in the Parma ham to form "salmtibocca rolls"
- Fry the “saltimbocca rolls” in a shallow pan with a little olive oil
- Take the fish out of the pan and let it rest on a warm plate
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
Potato gnocci
- 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 1cm thick
- Cut the cylinders in 1cm gnocchi shapes
- Blanch the gnocchi
- Dry them on paper
- Fry the gnocchi in clarified butter until golden
Assembly
- Finish the tomato sauce by adding basil
- Spoon the sauce into the centre of the plate
- Put the seabass saltimbocca on top
- Place the gnocchi around the seabass
- Finish with grated Parmesan cheese