Pan Fried Grouper with Gnocchi
DIETARY INFO
Serves four
Gluten
Free
Dairy
Free
Sugar
Free
Shopping list
What to buy
- 4 x 150 gm skin on fillets of Grouper
- 2 tbsp vegetable oil
- 500 gm Sebago or Desiree potatoes
- 150 gm (approx.) plain flour **
- Pinch nutmeg
- Salt and ground white pepper
- 1 bunch of asparagus, peeled and sliced diagonally
- 4 tbsp small capers
- 100 gm butter, diced
- 50 ml lemon juice
- 2 tbsp chopped flat parsley
- Salt and cracked black pepper
Cooking Method
How to cook it
- Peel and dice the potatoes and boil them in salted water until soft.
- Pass through a fine sieve and gently mix in the flour, nutmeg, salt and white pepper.
- Roll into 2cm diameter logs and cut each into 1.5cm pieces.
- Mark each piece of gnocchi with the back of a fork on both sides.
- Blanch the gnocchi in boiling water for around 2 minutes or until it rises to the surface.
Refresh in iced water, drain and set aside. - Blanch the asparagus in salted boiling water for 1 minute. Refresh in iced water. Drain.
- Dry and season the grouper fillets and fry skin side down in the vegetable oil until the
skin is crispy - Gently turn the fillets and cook through.
- In a large frying pan, heat the butter until it starts to foam.
- Add the capers, gnocchi and asparagus and gently toss through the butter until hot.
Add the lemon juice, parsley and salt and pepper. - Serve the fillets of grouper on a heaped spoonful of gnocchi and spoon the lemon
butter sauce over.