Seabass Saltimbocca with Gnocchi

Name: Seabass Saltimbocca with Gnocchi
Yield: 10
Ingredients: 1.2kg Sea Bass (fillet); 20.0pc Sage Leaves; 10.0pc Beef, thinly sliced; 30.0g Olive Oil; 80.0g Shallot, finely chopped; 2.0clove Garlic, finely chopped; 300.0ml Knorr Tomato Pronto Sauce 2kg; 10.0pc Basil Leaves; 500.0g Knorr Potato Flakes 500g; 1.0pc Egg Yolk; 1.0pc Whole Eggs; 100.0g Flour; 0.0g Butter, Clarified; 0.0g Parmesan Cheese

Seabass Saltimbocca with Gnocchi – - Recipe

This nutritionally balanced Italian dish is a celebration of Mediterranean cuisine. A fragrant, flavourful dish you can prepare in minutes.

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Prepare the Fish

Sea Bass (fillet) 1.2 kg
Sage Leaves 20.0 pc
Beef, thinly sliced 10.0 pc

Make the Sauce

Olive Oil 30.0 g
Shallot, finely chopped 80.0 g
Garlic, finely chopped 2.0 clove
Knorr Tomato Pronto Sauce 2kg 300.0 ml
Knorr Tomato Pronto Sauce 2kg

2 9 Points

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Per Piece RP133,600

Per Carton (6) RP801,600

Knorr Tomato Pronto Sauce 2kg added to cart

Product not available.

Product not available.

List Price*
Basil Leaves 10.0 pc

Prepare Potato Gnocchi

Knorr Potato Flakes 500g 500.0 g
Egg Yolk 1.0 pc
Whole Eggs 1.0 pc
Flour 100.0 g
Butter, Clarified

Plating

Parmesan Cheese

Western

Shellfish & Seafood

Main courses

This nutritionally balanced Italian dish is a celebration of Mediterranean cuisine. A fragrant, flavourful dish you can prepare in minutes.

...

Preparation

Prepare the Fish
- Divide the seabass in 10 pieces of 120 gram.
- Season the fillets with salt and pepper.
- Roll the fillet together with the sage leaves in the beef.
- Fry the “saltimbocca’s” in a shallow pan in a little olive oil.
- Take the fish out of the pan and let it rest on a warm place.
Make the Sauce
- Fry the chopped shallots and garlic in the same pan as the fish.
- Add the Knorr Tomato Pronto.
- Let the sauce simmer for 10 minutes.
- Add the basil just before serving.
Prepare 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 gnocchi’s.
- Dry them on paper.
- Fry the gnocchi’s until golden in clarified butter.
Plating
- Finish the tomato sauce by adding the basil.
- Spoon the sauce in the center of the plate.
- Put the seabass saltimbocca on top.
- Place the gnocchi’s around.
- Finish with grated parmesan cheese.

Western

Shellfish & Seafood

Main courses

Seabass Saltimbocca with Gnocchi

Ingredients