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Brook trout with sea asparagus and garlic-rosemary gnocchi

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Ingredients for 4 servings:

  • 4 char fillets from brook trout
  • 400 g gnocchi
  • 300 g sea asparagus
  • 1 tbsp, heaped rosemary needles
  • lemon juice
  • salt and pepper
  • Garlic granules
  • Flour
  • Sunflower oil
  • olive oil
  • butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Wash the fish fillets and season with lemon juice. Season with salt, pepper, and garlic granules. Coat the seasoned fillets in flour. Heat a pan with a little sunflower oil. Place the fillets skin-side down in the very hot pan and fry over medium heat. Place baking paper over the fillets and place a second pan on top as a weight to prevent the fillets from curling and ensure they crisp up nicely. Add the gnocchi to a hot pan with olive oil and season with salt, pepper, and garlic granules. Toss in the oil according to the package instructions and season with rosemary sprigs to taste. Wash the sea asparagus and toss in a pan in melted butter for about 3 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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