Glazed Seafood Gnocchi

Ricardo Soares

Ricardo Soares

21st January 2011
Ricardo Soares

Glazed Seafood Gnocchi

SMEAR LARGE BOWL WITH OLIVE OIL - TO PREVENT EVERYTHING STICKING
PLACE CHOPPED SPINACH AN...

Ingredients

  • 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

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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