Looking for an easy fish recipe for a dinner party? You won’t be able to resist this combo of Mediterranean ingredients.
Ingredients
- For the gnocchi
-
- 225g/8oz dry
mashed potato - 1 free-range
egg - 3 tbsp
chives, finely chopped - 125g/4½oz “00” pasta
flour - salt and freshly ground
black pepper
- 225g/8oz dry
- For the stew
-
- 4 x 700g/1lb 9oz
Dover soles, skinned and filleted - 50g/1¾oz
butter - 4 tbsp
olive oil - 400g/14oz
chorizo, preferably from pata negra pigs, sliced - 12 baby purple
artichokes, trimmed and halved - 3 tbsp
dry sherry - 250ml/9fl oz
chicken stock - 200ml/7fl oz
double cream - 2
tomatoes, skinned, seeds removed, diced - 2 tbsp finely chopped fresh
chives - 2 tbsp roughly chopped fresh
chervil - 1
lemon, juice only
- 4 x 700g/1lb 9oz
Preparation method
-
For the gnocchi, place the dry mashed potato, egg and chives into a bowl and mix well.
-
Gradually add the flour, beating well between each addition then season with salt and freshly ground black pepper.
-
Place the dough onto a floured work surface and roll out to a thickness of 2cm/¾in.
-
Cut the gnocchi into pieces about 2cm/¾in long, then press the top of each one lightly with a fork.
-
Bring a pan of salted water to the boil, then drop in the gnocchi and return the water to the boil. When the gnocchi rise to the surface, cook for a further three minutes, then drain well and refresh in iced water. Remove the gnocchi from the iced water with a slotted spoon and set aside.
-
For the stew, season the fish fillets with a little salt. Heat a frying pan until medium hot, add the butter and one tablespoon of the olive oil and heat until foaming.
-
Add the fish and fry the fillets on each side for two minutes until just cooked through. Remove the fish from the pan and set aside in a warm place.
-
Heat a sauté pan until hot, add the remaining olive oil and the chorizo and fry for 2-3 minutes, or until the oil from the chorizo begins to run and the chorizo is crisp.
-
Add the artichokes to the pan, fry for one minute, then add the sherry and chicken stock and bring to a simmer.
-
Cook for two more minutes or until the artichokes are just tender, then add the gnocchi and gently stir them through the sauce.
-
Add the cream, simmer for a couple of minutes, then add the tomatoes and most of the chives and chervil. Season with salt and freshly ground black pepper, then add the lemon juice to taste.
-
To serve, lay the fish on one side of the plate, spoon the chorizo, gnocchi and artichoke stew alongside and scatter over the remaining chives.