Raspberry gnocchi with braised kingfish in champagne beurre blanc

RASPBERRY GNOCCHI WITH BRAISED KINGFISH IN CHAMPAGNE BEURRE BLANC
By epicure
Published on Saturday, 27 Apr 2013
Cuisine
Italian
Type of Meal
Mains
Vegetarian-friendly
No
Level of Difficulty
Intermediate
Speed
Moderate

Serves 4
Prep time 10-12 minutes
Cook time 15minutes

yogurt honey thyme mix
½ cup plain Greek yogurt
2 tbsp honey
2g thyme leaves, crushed

• Combine ingredients in yogurt mix and set aside.

gnocchi
5 cooked potatoes, peeled and smashed
4 cups all-purpose flour
pinch salt and freshly cracked pepper
½ cup raspberries, smashed to small bits
2 eggs

• Combine mashed potatoes, flour, salt, pepper, raspberries and eggs in a bowl.
• Lightly knead the dough to a ball, then roll into a long tube.
• Cut to pieces, 1.5cm long and roll a fork over to form gnocchi.
• Add salt and 1 tbsp of olive oil to a pot of water and bring to a boil.
• Add raspberry gnocchi and cook till it flows up or for about 3 to 5 minutes.
• Drain and coat in yogurt mix.

champagne butter kingfish fillet
2 tbsp olive oil
8 kingfish fillets, 80g each, cleaned and scored, seasoned with salt and pepper
50g shallots, chopped
1 cup champagne or sparkling white wine
100g unsalted butter

• Heat up a non-stick pan with olive oil and fry the seasoned kingfish (skin side first) for 2 minutes on each side, or until golden brown. Set aside.
• With the same pan, fry the shallots at low heat till fragrant and deglaze with champagne. Simmer the mix until 3 tbsp of liquid remains.
• Add in butter, bit by bit and whisk until a butter sauce texture is formed.
• Serve with gnocchi and kingfish fillet.