Trout and roasted gnocchi recipe
Luke Holder makes his own gnocchi and serves it with flash-fried trout, black trumpet mushrooms and freshly-foraged greenery.
Luke's recipe calls for sheep's sorrel, wood sorrel and bitter cress... if you can't find them out and about (this website is a great help for foragers) and they're not in the shops, just substitute your favourite salad leaves in. Wilted spinach would be nice. He also recommends 'steelhead' trout (a version of rainbow trout), but if you can't find it in your fishmongers, any other type of trout will be fine.
And if you can't find black trumpet mushrooms, chanterelle or hedgehog mushrooms are great alternatives.
Ingredients
- 200 g trout
- 120 g gnocchi (see below)
- 40 g black trumpet mushrooms
- 1 handful sheep's sorrel
- 1 handful wood sorrel
- 1 handful bitter cress
- 0.5 clove garlic, crushed and roughly chopped
- 15 ml good olive oil
- 0.5 lemon, juice only
- 30 g butter
- 1 pinch sea salt
- 7.1 oz trout
- 4.2 oz gnocchi (see below)
- 1.4 oz black trumpet mushrooms
- 1 handful sheep's sorrel
- 1 handful wood sorrel
- 1 handful bitter cress
- 0.5 clove garlic, crushed and roughly chopped
- 0.5 fl oz good olive oil
- 0.5 lemon, juice only
- 1.1 oz butter
- 1 pinch sea salt
- 7.1 oz trout
- 4.2 oz gnocchi (see below)
- 1.4 oz black trumpet mushrooms
- 1 handful sheep's sorrel
- 1 handful wood sorrel
- 1 handful bitter cress
- 0.5 clove garlic, crushed and roughly chopped
- 0.1 cup good olive oil
- 0.5 lemon, juice only
- 1.1 oz butter
- 1 pinch sea salt
- 450 g hot mashed potatoes (oven-baked until tender, peeled, passed through a potato ricer)
- 10 g plain flour
- 3 free-range egg yolks
- 0.5 tsp sea salt
- 15.9 oz hot mashed potatoes (oven-baked until tender, peeled, passed through a potato ricer)
- 0.4 oz plain flour
- 3 free-range egg yolks
- 0.5 tsp sea salt
- 15.9 oz hot mashed potatoes (oven-baked until tender, peeled, passed through a potato ricer)
- 0.4 oz plain flour
- 3 free-range egg yolks
- 0.5 tsp sea salt
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 30 mins
- Cooking Time: 15 mins
- Serves: 2
Step-by-step
- Slice the trout into 2cm thick pieces, cover and refrigerate.
- For the gnocchi: mix all of the ingredients together until well combined as a dough, using your hands. Do not overwork the mixture.
- Turn the dough out onto a lightly floured work surface and roll out to a 0.5cm thickness. Cut the dough into 1.5cm x 3cm pieces.
- Heat a large pan on a medium heat. Add half the butter and roast the gnocchi until golden brown, seasoning with salt and pepper as you go. Remove and leave to dry on kitchen towel.
- Lightly oil the trout. Heat a pan on a high heat and quickly flash fry the trout, giving the fish 30 seconds on each side. Leave them to dry on a piece of kitchen towel.
- In the same pan you cooked the trout in, add a little more butter, let it foam, then add the trumpet mushrooms and cook for 30 seconds tossing as you go.
- Add the chopped garlic and lemon juice, then remove from the heat and allow to drain on kitchen towel.
- Assemble two plates of everything, and dress with the wild cresses and sorrel leaves. Season with sea salt and good olive oil.
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