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Overview
Summer
with fresh Parmesan chips as garnish...
Fillet and bone fish.
For the fish stock add the pieces of fish to ¼ litre of cold water, bring to the boil and put aside: Sieve the liquid through after 20 minutes.
Boil potatoes for the gnocchi, crush twice and let cool off. Mix with the other ingredients, cover and let rest briefly. Form gnocchi and place on a flour-covered plate and put aside.
Cut fennel into slices and blanch in salted water for approx. 4 minutes until firm to the bite.
Add spices, white wine and white wine vinegar to the fish stock and heat to approx. 85°C. Add fish fillets skin side up and let steep for three minutes.
Wash the fresh leafed spinach and cut finely. Fillet the orange.
Boil gnocchi in salted water for two minutes and toss together with the fennel and spinach in some butter in a coated pan. Season with salt and pepper.
Put gnocchi, spinach and fennel on a plate and garnish with Parmesan chips. Place fish fillets on top and garnish with orange fillets.
Enjoy cooking!
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