Gnocchi with Salmon in Prawn Sauce
Cooks in:
40mins
Levels:
Medium
Serves:
4
List of Ingredients
- 1 LB. of potatoes
- 5 WHOLE of prawns
- 1 1/4 C. of flour
- 2/3 C. of cream
- 6 OZ. of fresh salmon
- 2 WHOLE of shallots
- 1 EGG of white
- Celery
- Carrots
- Parsley
- Thyme
- Butter
- Salt
- Pepper
Method
Remove the heads from the prawns, peel the tails and devein them. Set aside.
Place the heads and shells of the prawns, 2 sprigs of thyme, the shallots, a coarsely chopped stalk of celery and half a carrot into a saucepan, cover with water and cook for 35 minutes, occasionally crushing the prawn heads. Remove from heat and pour the contents of the saucepan into a chinois (conical sieve with small holes), pushing out all the liquid.
Put the resulting stock in a pan with 1/2 c. of cream and reduce the sauce for 10 minutes. Puree the salmon flesh with the remaining cream, the egg white and a pinch of salt. Place this filling in a pastry bag with a nozzle about 1/2 inch in diameter. Prepare the gnocchi following the basic recipe, using 1 pound of potatoes with about 1 1/4 cups of flour.
Form long strips about 2 1/2 inches wide. Use the pastry bag to squeeze out a small row of the salmon filling down each strip, then fold each strip up to form a roll. With the seam facing down, cut the gnocchi.
Cut the prawns into small pieces and brown them in a pan with a pat of butter for a few minutes. Boil the gnocchi, drain them and then brown them in a large saucepan with another pat of melted butter and some chopped parsley. Serve the gnocchi over the sauce, completing the dish with the sautéed prawns and some freshly ground pepper.
