- 700 g Potatoes, washed, peeled and cut into cubes (Gnocchi)
- 30 ml Salt
- 250 ml gluten-free Flour
- 4 Egg Yolks
- 30 ml Butter, softened (Seafood)
- 15 ml Shallots, chopped
- 4 x 85g Sustainable White Fish, skinned
- 20 ml Salt
- 500 ml Fish Stock
- 3 Sprigs Lemon Thyme
- 40 West Coast Mussels, cleaned
- 70 ml White Wine
- 70 ml Water
- 1 Small Onion, chopped
- 1 Clove Garlic, chopped
- 16 Prawns, shelled and cleaned
- 30 ml Butter
- 10 ml Salt
- 16 Sugar Snap Peas (Vegetables)
- 80 ml Edamame Beans, shelled
- 125 ml Garden Peas, shelled
- 12 Baby Carrots, peeled
- 8 Spring Onions
- 45 ml Chicken Stock
- 5 ml Salt
- 60 ml Butter
- 450 ml Fish Stock Cooking Liquid (Fricassée)
- 1 1/2 ml Saffron
- 1 Pinch Cayenne Pepper
- 2 Star Anise
- 3 cm Stick Ginger, peeled and sliced
- 40 ml Cold Butter, diced
- 15 ml Lemon Juice
- 15 ml Wakame, sliced and rehydrated
- 30 ml Red Pepper, peeled and diced (5mm)
Place Potatoes in a pot and cover with cold water.
Add 15ml of the salt and bring to a simmer over a medium heat. Cook until tender when pierced with a knife.
Strain off the water and shake off any excess water and make sure the Potatoes are completely dry.
Pass the Potatoes through a metal sieve into a mixing bowl.
Add the Flour, Egg Yolks and Salt to the Mashed Potatoes and mix until combined.
Make sure not to over work the mixture.
Roll the Dough on a well floured surface into cylinders about 1,5 cm in diameter, with a sharp knife or pastry cutter cut into 2cm pillows.
Press each pillow with a fork.
To cook the Gnocchi bring a large pot of water to a rolling boil. Add the Gnocchi and cook until it floats to the top.
Remove Gnocchi with a slotted spoon and refresh in ice water. Set aside.
Preheat the oven to 120 degrees Celsius.
Brush the bottom of a gratin dish with 15ml of butter.
Sprinkle the Shallots over the butter.
Season the Fish with Salt and place on top of shallots.
Pour the fish stock into the gratin dish covering the fillets a quarter of the way up the dish.
Add lemon thyme.
Brush a sheet of parchment paper with the remaining Butter. Cover the dish with the parchment, Butter side down.
Bake for 25 min or until tender, occasionally basting the fish with the Stock.
Remove the Fish from the cooking liquid and keep warm.
Reserve the cooking liquid along with any additional stock for the Fricassée.
Place the Wine, Water, Onion and Garlic in a small pot and bring to the boil, reduce the heat and add the Mussels.
Steam for 2 – 3 min or until the Mussels are open, discard those that do not open.
Remove Mussels from the shell and set aside.
Gently heat the Butter in a pan and add the Prawns, sauté until cooker – about 4 min.
Season and set aside.
Heat the Butter and Oil in a non stick frying pan.
Season the Scallops with Salt and Pepper.
Fry on each side for 1 minute until nicely caramelized and the Scallops should be medium rare.
Bring a pot of salted water to the boil.
Add Sugar Snap Peas and cook for 1-2 min, remove with a slotted spoon and refresh in ice water.
Repeat with the Edamame Beans (5-6 min), Garden Peas(3-4 min), Baby Carrots (6-7min), Spring Onions (3-4 min).
Once cool drain and dry on paper towel.
Heat the Chicken Stock in a large sauté pan over medium heat and bring to a simmer.
Add all the blanched Vegetables and season with Salt.
Add the Butter and toss.
As the butter melts and emulsifies, it will glaze the vegetables evenly.
Be careful not to overcook the vegetables or reduce the glaze, as the emulsion will break and make the vegetables greasy.
Remove the vegetables from the pan with a slotted spoon and reserve.
Strain the Fish Stock Cooking Liquid through a Chinios into a saucepan.
Add the Saffron, Cayenne Pepper, Star Anise and Ginger.
Reduce by half over medium heat.
Steep for 10 min.
Strain through a fine sieve.
Add the Butter and Lemon Juice and emulsify with a hand blender.
Stir in the Red Pepper and Wakame and season with Salt.
Place 15ml Butter and 15ml Water in a large sauté pan and heat, add the Gnocchi and gently heat up.
To heat the Vegetables gently, heat up 15ml of Butter and sauté the Vegetables until warm.
Heat up the Fricassée and add the Mussels, Prawn and Scallops.
Place the Fish Fillets in a warm bowl, with a slotted spoon and arrange the rest of the Seafood around the fish.
Arrange the vegetables on top.
Spoon the fricassee around the fish.
Garnish with Pea Shoots.
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