- Seabass fillet
- Wild mushrooms
- Spinach
- Potatoes
- Black truffles
- Onions
- Garlic
- Thyme
- White wine
- Strong Flour
Seabass with spinach gnocchi, wild mushrooms and a truffle foam
Benjamin Kaye
16th April 2012
Seabass with spinach gnocchi, wild mushrooms and a truffle foam
Make a dry mash potato by roasting the potatoes, Chiffonade the spinach and add it to the mash, then add strong flour to the potato until you get a gnocchi consistency which will hold when cooked. When achieved and seasoned, cling film the gnocchi like a ballotine. Cook the gnocchi in boiling water and chill quickly. Pan fry these to order. Brunoise the onions, sweat these off and add some puréed garlic and the thyme, add about a cup of white wine and roughly diced black truffles (save some shavings for garnish), when the wine is reduced add cream to taste and simmer. When this has a good dept of flavour, strain off the contents. Fry the Seabass skin side down and when almost cooked add cubes of butter and baste, fry off the mushrooms trying not to dry them out. Bring all of this together! Lovely!
Ingredients
Method
recipes
56585211.852386291.1334177626.1334177626.1334177626.1
56585211.1334177626.1.1.utmcsr=(direct)|utmccn=(direct)|utmcmd=(none)
f80c3aba1baa4a1d6b71abe61e3d1324
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
