Roasted sea bass with herb gnocchi, creamy girolle mushrooms and broad beans by Otro Restaurant in Edinburgh
This dish has a great wow factor. Scottish girolle mushrooms are plentiful in August. At Otro restaurant we are combining them with broad beans, sea aster and herbs to bring the whole dish together. If you can’t get hold of girolles, mixed mushroom are fine.
For more information about Otro Restaurant visit http://otrorestaurant.co.uk
Ingredients: Serves 2
1 sea bass left whole, scaled and canoe cut (ask your fishmonger to do this for you)
For the gnocchi :
600g of Maris Piper potatoes
100g of pasta flour
10g of chopped herbs (chives, tarragon and parsley)
40g of egg yolk
For the sauce:
300g girolle mushrooms
2 shallots, diced
2 glove of garlic minced
100g broad beans, shelled
100ml white wine
100ml of mushroom or chicken stock
200g of double cream
10g of chopped herbs (chives tarragon and parsley)
2 tbsp of olive oil
Method:
1. Start with the gnocchi. Steam the potatoes until tender. Peel while still warm then push the potatoes through a ricer. Weigh out 400g of the riced potatoes and put on the work bench. Add the flour, herbs, egg yolk. Season with salt and pepper. Bring the mixture together to form a dough.
2. Roll out the dough into long 1.5cm wide sausage shape and cut into 1 cm sections. Simmer the gnocchi in a large pan of salted water. When they float to the surface cook for 1 more minute then transfer to iced water.
3. In a medium saucepan soften shallots and garlic in the olive oil. Add the mushrooms and cook for 1 minute or two. Add the wine and reduce by 2/3. Add the stock and cream and reduce to a sauce consistency. Season with salt and pepper. Keep warm.
4. Preheat your oven to 180ºC, gas mark 4. Place your fish on baking tray lined with oiled baking paper, belly down. Drizzle with olive oil and season with salt and pepper. Place in the oven and cook for 10-15 min.
5. Remove the fish from the oven. Place on to the serving plate. Warm the gnocchi and the broad beans in the sauce and pour over the fish. Sprinkle with the fresh herbs. Enjoy!
In association with Taste Communications.
www.tastecommunications.co.uk
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article