Roasted gilt-head bream, hazelnut gnocchi, cauliflower purée & red wine reduction - Discover Seafood

Name: Roasted gilt-head bream, hazelnut gnocchi, cauliflower purée & red wine reduction - Discover Seafood
Ingredients: 4 x 200g pieces of gilthead bream (roughly the same thickness); Two generous handfuls chard (or spinach); 225g cooked potato, mashed with no butter or milk; 1 free-range egg, beaten; 4 tsp hazelnut oil; 50g hazelnuts, skins removed, roasted and chopped, plus 8 extra whole roasted hazelnuts to serve; 100g type ’00’ pasta flour, plus extra for dusting; Salt and freshly ground black pepper; 1 tbsp olive oil; 1 large cauliflower, cut into florets (save a couple of florets for roasting); 50g butter; 110ml double cream; ½ bottle red wine – I look for a medium-bodied Merlot, and Portuguese wines can work well too; 150g soft brown sugar; 2 star anise; Grind of black pepper

discoverseafood.uk

This is a lovely recipe for the cooler weather, with a bit of a sense of occasion about it, by Ben Prior of Ben’s Cornish Kitchen in Marazion.

View full recipe on discoverseafood.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at discoverseafood.uk.

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Ingredients

4 x 200g pieces of gilthead bream (roughly the same thickness)
Two generous handfuls chard (or spinach)
225g cooked potato, mashed with no butter or milk
1 free-range egg, beaten
4 tsp hazelnut oil
50g hazelnuts, skins removed, roasted and chopped, plus 8 extra whole roasted hazelnuts to serve
100g type ’00’ pasta flour, plus extra for dusting
Salt and freshly ground black pepper
1 tbsp olive oil
1 large cauliflower, cut into florets (save a couple of florets for roasting)
50g butter
110ml double cream
½ bottle red wine – I look for a medium-bodied Merlot, and Portuguese wines can work well too
150g soft brown sugar
2 star anise
Grind of black pepper