Baked Semolina Gnocchi with Broccoli and Sea Bass
Main Dishes • Italian
Description
Baked semolina gnocchi with broccoli and sea bass
Ingredients
- Milk 0 qt
- Scorpion fish fillet 10 oz
- Semolina 10 oz
- Egg white 3 pieces
- Shallot 2 pieces
- Chives 1 bunch
- Chopped Sage Leaves 0 oz
- Butter 0 oz
- Grated Pecorino Pepato Cheese 0 oz
- Olive Oil 6 tablespoons
- Salt to taste
- Ground Black Pepper to taste
- Broccoli 10 oz
Step-by-Step Guide
Step 1
Cut the broccoli into florets. Finely chop the parsley and slice the chives. Wash and finely chop the shallots.
Step 2
Remove the skin from the sea bass fillet and cut it into 1 cm cubes.
Step 3
Boil the broccoli in boiling water for 4–5 minutes. Remove from the water.
Step 4
Heat 3 tablespoons of olive oil in a pan, add the parsley and chives, and as soon as they start to sizzle, add the fish and sauté for a few seconds. Remove the sea bass from the pan when it turns white.
Step 5
Heat 3 tablespoons of olive oil in a pan with the shallots, sauté for one minute, add the broccoli, and keep on heat for another 1–2 minutes. Turn off the heat, set aside a few prettier and whole tops of broccoli. Finely chop the rest.
Step 6
Heat the milk with 20 grams of butter in a saucepan. When it comes to a boil, gradually add the semolina while whisking. Cook for 10–12 minutes, stirring constantly.
Step 7
Remove the semolina from the heat and add the finely chopped broccoli, followed by the egg yolks and half of the sea bass. Stir constantly. Season with salt and pepper.
Step 8
Grease a baking dish with 10 grams of butter and place the semolina in balls (if available, use an ice cream scoop). After laying one layer of balls, add some sea bass and broccoli on top. Make a second layer of balls. Place the remaining sea bass and broccoli on top. Sprinkle with Parmesan cheese, add pieces of butter (20 grams) on top, and bake for 10 minutes at 390°F.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!