Pan fried Scottish Hake, Chive Gnocchi and Shetland Mussels
Pan fried Scottish hake, chive gnocchi, white wine cream sauce with fresh Shetland mussels, micro herbs and chive oil
Cooking Time 100
Portions
2
Ingredients
Increase Portion Size
Gnochhi
- g Potatoes
- g Gluten Free Plain Flour
- Egg Yolk
- g Chives
- A pinch of Salt
Sauce
- ml White Wine
- ml Stock
- g Fresh Garlic
- g Shallots
- g Chives
- Single Muscles (cleaned & de-bearded)
- ml Double Cream
- Lemon
Additional
- Seasonal Fish (I use Hake)
- tbsp Yorkshire Rapeseed Oil
- A pinch of Salt
Method
-
1
Step 1
The gnocchi can be prepared the night before. Boil the potatoes with skins on, for about 20-25 minutes, until they are tender. Once they're done drain & dry the potatoes with a tea towel. -
2
Step 2
When cold enough to handle, remove the skin and mash your potatoes into a bowl. I use a potato ricer. Into the bowl add egg yolk, salt, chives and mix it all together. While mixing, gradually add plain flour bit by bit until it all comes together and forms a ball. Cover & leave to rest for 20 minutes. -
3
Step 3
Roll your ball into a long sausage shape log. Cut into small size shapes, using a gnocchi board roll your shapes to create ridges. Tip - if you do not have a gnocchi board use the back of a fork. Once done, place into boiling water with salt. Cook for 30 seconds, when they float to the top they are ready. Once cool, transfer to the fridge, if not using just yet. -
4
Step 4
Take your hake or seasonal fish of choice out of the fridge, make sure the skin is dry, -
5
Step 5
Get your pan on a medium to high heat and once hot, place the fish skin side down and leave for 3 minutes. -
6
Step 6
At the same time, pan fry your gnocchi from earlier in the same pan, when your 3 minutes are over, turn your heat down to medium, flip your fish and the gnocchi over and cook for one minute. Transfer your gnocchi onto a tray, then place your fish skin side up to keep that fish skin crispy. Cook in oven for further 4 minutes. -
7
Step 7
In the same pan add diced shallots and garlic, let that sweat for 2-3 minutes, then add the white wine, cook for a further 2 minutes, then add the little stock to your pan, add your cleaned mussels, cover your pan and let that cook for 3 minutes. At the last minute add a drop of cream, chives & lemon. -
8
Step 8
Make sure all your mussels have opened and take them out of their shell. -
9
Step 9
To plate, add the sauce in the middle of your plate with mussels at the bottom, then layer with gnocchi and finally your fish and more sauce. Finish it off with some micro herbs, chives and chive oil.
Ingredients
- 50 g Potatoes
- 50 g Gluten Free Plain Flour
- 1 Egg Yolk
- g Chives
- A pinch of Salt
- 250 ml White Wine
- 100 ml Stock
- 5 g Fresh Garlic
- 20 g Shallots
- 10 g Chives
- 8 Single Muscles (cleaned & de-bearded)
- 100 ml Double Cream
- 0.25 Lemon
- 2 Seasonal Fish (I use Hake)
- 2 tbsp Yorkshire Rapeseed Oil
- A pinch of Salt
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