FOOD

Accrington Observer - - LEISURE - AN­DREW NUTTER Nut­ters Restau­rant, Eden­field Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter SEABASS WITH GNOCCHI, WILD MUSH­ROOM, SPINACH AND A LE­MON BUT­TER SAUCE

Serves 4 Gnocchi

Two Maris Pipers Two ta­ble­spoons olive oil mush­room gar­nish One egg Two shal­lots finely chopped 200g plain flour One clove chopped gar­lic

Few leaves fresh sage – shred­ded

150g mixed wild mush­room

One hand­ful picked spinach Le­mon but­ter sauce 100ml white wine 125ml white wine vine­gar

One ta­ble­spoon whip­ping cream

100g chilled salted but­ter - cubed Pinch le­mon zest Le­mon juice Seabass

One ta­ble­spoon olive oil

Four 180g fil­lets of seabass Method:

1. Take the pota­toes, skin on, and sim­mer in water un­til cooked, re­move and whilst still warm peel and then pass through a potato ricer.

2. Place in a bowl, mix in the egg, salt and pep­per and sage. Flour a work sur­face and place the mix­ture in the cen­tre, grad­u­ally keep on mix­ing in flour un­til you get a smooth dough. Don’t over­work oth­er­wise it does go heavy.

3. Roll the potato dough into cylin­ders and cut into pieces about 2cm wide, roll each piece over a fork to leave an in­den­ta­tion, place on a tray with semolina un­til ready to cook.

4. Have a pan with sim­mer­ing salted water ready, add the gnocchi and sim­mer un­til they rise to the sur­face. Re­move with slot­ted spoon, cool, then driz­zle with olive oil to pre­vent stick­ing.

5. For the le­mon but­ter sauce – in a small pan place the le­mon zest, wine, vine­gar and re­duce by half. Add the cream re­duce, then whisk in the cold but­ter.

6. When ready to serve, heat the olive oil in a non-stick pan and seal the seabass un­til lightly- coloured – turn over and con­tinue fry­ing un­til cooked through.

7. Heat an­other fry­ing pan and sauté the shal­lots, gar­lic, mush­rooms, and then spinach, sea­son re­move from pan, then sauté the gnocchi in some ad­di­tional oil un­til lightly-coloured.

8. Ar­range the gnocchi on in­di­vid­ual plates, scat­ter over the mush­rooms and spinach, a driz­zle of sauce, seabass on top and fi­nally a squeeze of le­mon.

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