Ingredients:
For homemade gnocchi:
1 kg coarse salt
6 large potatoes
4 egg yolks
150 g smolina durum flour
80 g grated parmesan
80 g 42% cream
for salmon:
salmon fillet
olive oil
white pepper
thyme leaves
for sauce:
olive oil
shallots
Cherry tomatoes of various types
2 cloves garlic
Salt and pepper
Lemon juice
White wine
Peas Green garden
Sniper
Parsley
Basil leaves
Cold butter
Preparation instructions for
gnocchi:
Preheat oven to 200 degrees, sprinkle the coarse salt on a baking tray and place the potatoes on the salt together with their peel - bake for 45 minutes, turn with tongs and bake for another half hour.
While hot from the oven, make the potatoes and drain the contents with a spoon (use a dry towel to hold the hot potato).
Mash the potatoes into a sticky puree and add the egg yolks, flour, parmesan and cream.
Put into a dough on a lightly floured surface.
Roll into thin and long sausages and cut to the desired size.
The gnocchi should be put in a pot of boiling and salted water only when the sauce is almost ready.
The gnocchi is ready - 20 seconds after it floats on the boiling salt water.
Preparing the salmon:
Use a flat frying pan and heat it over medium heat.
Clean the salmon fillet and slice portions of about 200 grams per piece.
Season the chunks with olive oil, white pepper and thyme leaves.
Place the salmon chunks with the skin facing down and let them shrink and release over the hot surface.
Then transfer to a very high heat oven (250-270 degrees) for 4 minutes.
Preparation of the sauce:
On a pan with high edges, sprinkle with olive oil and add a little chopped shallot onion.
Once the onion softens - add some halved cherry tomatoes of different types to the pan.
After the cherry tomatoes are slightly burnt, add two cloves of sliced garlic and season with salt, black pepper, thyme and possibly shatta gros.
Add a little freshly squeezed lemon juice and a little white wine.
It's time to add the gnocchi floating on the boiling water.
Add a little green garden peas, a few capers in white wine vinegar, a little chopped parsley and a few whole basil leaves.
Finally, add a little cold butter to the pan and remove the pan from the heat and stir until the butter disappears into a thick, velvety sauce.
Place the sauce with the gnocchi in the center of a slightly concave plate and on top place the roasted salmon piece with the crispy skin facing up.
enjoy your meal!
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