- 1/4 cup COOKED SPINACH - SEASONED AND CHOPPED
- 1/2 teaspoon PICKLED SHALLOTS
- 1/2 ea SCALLOP
- 3 quarters SEMI DRIED TOMATO
- 1 tablespoon PECORINO - FINELY GRATED
- 5 pieces GNOCCHI
- 50ml FISH CREAM
- 1 tablespoon HOLLANDAISE - USE FROM INDIGO BREAKFAST
- 1/2 teaspoon OLIVE OIL
- SEAFOOD - BLANCHED FOR 30 SECONDS & BLAST CHILL
- 1 ea 21/25 KING PRAWN TAIL
- 1/3 cup SEAFOOD PIECES - SALMON, SEAS BASS, HALIBUT TRIM
- 1 teaspoon GRAV LAX TRIM - DICED & QUENELLED
- FINES HERBS - BATCH RECIPE
- 1/2 bunch PARSLEY
- 1 bunch CHIVES
- 1 bunch TARRAGON
- 1 bunch CHERVIL
- 1/2 cup WARM CREAM
- 1/2 teaspoon TRUFLE OIL PER PORTION
Glazed Seafood Gnocchi
Ricardo Soares
21st January 2011
Glazed Seafood Gnocchi
SMEAR LARGE BOWL WITH OLIVE OIL - TO PREVENT EVERYTHING STICKING
PLACE CHOPPED SPINACH AN...
Ingredients
Method
SMEAR LARGE BOWL WITH OLIVE OIL - TO PREVENT EVERYTHING STICKING
PLACE CHOPPED SPINACH AND PICKLED SHALLOTS IN CENTRE AND PAT DOWN, SURROUNF NEATLY WITH GNOCCHI, BLANCHED FISH, RAW 1/2 SCALLOP, FINES HERBS, TOMATO. SEASON WITH PEPPER ONLY AND PLACE COVERED IN THE FRIDGE,.
WHEN READY TO SERVE - SEASON WITH PECORINO CHEESE FIRST THEN SALT. WARM SAUCE AND WHISK IN HOLLANDAISE. COAT ALL FISH IN THE BOWL, AND PLACE UNDER A HOT SALAMANDER FOR 5 MINUTES TO COOK AND GLAZE.
SERVE WITH A 1/2 teaspoon OF TRUFLE OIL
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