Seabass Saltimbocca with Potato Gnocchi

Name: Seabass Saltimbocca with Potato Gnocchi
Yield: 10
Ingredients: 1200.0g Seabass, filleted; 20.0pc Sage Leaves; 10.0pc Parma Ham (thin slices); 30.0g Olive Oil; 80.0g Shallots, chopped; 300.0g Knorr Pronto Tomato 2kg; 10.0g Salt; 4.0g Pepper; 100.0g Knorr Potato Flakes 2kg; 300.0g Water; 200.0g Milk; 4.0g Salt; 20.0g Butter; 500.0g Mashed Potato, readied; 50.0g Egg Yolk; 1.0pc Eggs; 100.0g Flour; 30.0g Clarified Butter; 50.0g Parmesan Cheese, shaved; 20.0g Basil, shredded

Seabass Saltimbocca with Potato Gnocchi – - Recipe

Made with seabass fillet, parma ham, buttery gnocchi and more, saltimbocca means ‘jump in your mouth’ and the flavours in this dish does exactly that.

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Seabass Fillet

Seabass, filleted 1200.0 g
Sage Leaves 20.0 pc
Parma Ham (thin slices) 10.0 pc

Sauce

Olive Oil 30.0 g
Shallots, chopped 80.0 g
Knorr Pronto Tomato 2kg 300.0 g
Knorr Pronto Tomato 2kg
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FoodXervices

Lim Siang Huat

Teo Soon Seng

More info
Salt 10.0 g
Pepper 4.0 g

Mashed Potato

Knorr Potato Flakes 2kg 100.0 g
Water 300.0 g
Milk 200.0 g
Salt 4.0 g
Butter 20.0 g

Potato Gnocchi

Mashed Potato, readied 500.0 g
Egg Yolk 50.0 g
Eggs 1.0 pc
Flour 100.0 g
Clarified Butter 30.0 g

Before Serving

Parmesan Cheese, shaved 50.0 g
Basil, shredded 20.0 g

Western

Fish/Seafood

Pasta

Main course

Made with seabass fillet, parma ham, buttery gnocchi and more, saltimbocca means ‘jump in your mouth’ and the flavours in this dish does exactly that.

...

Preparation

Seabass Fillet
- Portion the seabass into 120gm each.
- Season with salt and pepper.
- Roll the seabass fillet together with the sage leaves in the Parma ham.
- Sear the “Saltimbocca’s” in a shallow pan in a little olive oil.
- Take the pan-seared sea bass out of the pan and let it rest.
Sauce
- Sweat shallot and garlic.
- Add the Knorr Pronto Tomato.
- Let the sauce simmer for 10 minutes.
- Add the basil just before serving.
Mashed Potato
- Bring water and milk to 90 degree Celsius.
- Turn off heat and fold in Knorr Potato Flakes.
- Bring to boil, fold in butter and salt.
Potato Gnocchi
- Make a dough by mixing the cooled down mashed potato, egg, egg yolk and flour.
- Knead until a stiff dough.
- Roll into long cylinders Ø 1 cm.
- Cut the cylinders in gnocchi’s of 1 cm.
- Blanch the potato gnocchi’s.
- Dry them on paper.
- Sear the potato gnocchi’s until golden in clarified butter.
Before Serving
- Spoon the sauce in the centre of the plate.
- Place seabass saltimbocca on top.
- Plate the potato gnocchi’s around.
- Finish with grated parmesan cheese.
- Ready to serve flavourful seabass saltimbocca with potato gnocchi.

Western

Fish/Seafood

Pasta

Main course

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Seabass Saltimbocca with Potato Gnocchi

Ingredients