Tuesday, May 5, 2015

Grilled Seafood with Mushroom Gnocchi, Brussel Sprouts and White Sauce

Wife loves gnocchi but not the kids. They prefer their pasta in noodle form.

So when Mrs C&S requested gnocchi for dinner last weekend, I had to think of a creative way to make the dish appealing to the kids too. I did not want to end up eating their share, I had enough of carbo last week.

Seafood is a safe bet with the kids so I came out with this dish for our Saturday dinner. The creamy white sauce dressed up the seafood very well. The spoonful of oyster sauce I added to the mushroom gnocchi gave the pasta an umami flavour that I thought would change their opinion about gnocchi and it did wonders.

    "Dad, somehow I like your gnocchi today. What did you add?" said Ashley as she finished her plate. I smiled.

Ingredients (Serves 4)

White Sauce
30g butter
20g plain flour
600ml milk
Half Onion
1 clove garlic (Smashed)
1 bay leaf
salt and white pepper

Sautéed Brussel Sprouts
8-10 brussel sprouts (Rinsed and halved)
1 clove garlic (minced)
olive oil
1 tbsp lemon juice
Salt and pepper

400g cod fish (Skinned and cut into 4)
8 medium prawns (Shelled, deveined and pat dry)
8 scallops (Rinsed and pst dry)
1 calamari (Cut into rings)

Mushroom Gnocchi
250g cherry tomatoes
500g brown mushroom (sliced)
40 gnocchi (Blanched in salted water with olive oil & chilled in ice bath & drained)
1 clove garlic (minced)
50ml dry white wine
100ml chicken broth
1tsp mixed herbs
Salt and Pepper
Olive oil
1 tbsp oyster sauce (optional)


White Sauce
Gently bring the milk to the boil in a small saucepan with the onion,  bay leaf and garlic. Turn off the heat and leave to infuse for 20 mins.

Melt butter in a saucepan and stir in the flour. Stir continuously until a paste forms - this is called a roux. Cook for another 2 minutes.

Remove the onion, bay and cloves from the milk. Add the infused milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened. Season with salt and pepper.

Sautéed Brussel Sprouts
Heat up a pan with olive oil.

Add garlic and brussel sprouts.  Saute the sprouts for about 8-10 minutes. Add little water (1-2 spoonfuls) by batches throughout the cooking to prevent the vegetable from drying up and burnt. Do note that brussel sprouts take longer than normal time to cook compared to other vegetable. Drizzle with lemon juice. Keep warm aside.

Marinate cod and scallops with salt and pepper.

Marinate prawns and calamari with salt, pepper, mixed herbs, sugar and olive oil.

Heat up a cast iron pan or a heavy bottom saute pan until very hot.  Add plenty of oil in the pan and add the scallops.

Do not touch the scallops until a nice brown crust has formed.

Once a nice crust has developed, flip it over and add a tablespoon of butter.
Tilt the pan a littler and splash the scallops with the hot butter oil. Cook for another minute and remove it from the pan.

Place the scallops on a piece of paper towel to drain off the excess oil. Keep warm aside.

Pan fry the cod using the same method without the butter. Keep warm aside.

Grill prawn and calamari in a grill pan until cooked through. Keep warm aside.

Mushroom Gnocchi
In a hot pan, saute the mushroom with oilve oil and garlic until soft and moist. Add cherry tomato and cook for another minute. Add white wine and broth. Add the blanched gnocchi into the pan and saute for another minute. Season with salt, pepper, oyster sauce (optional) and mixed herbs.

To serve:
Divide the mushroom gnocchi into 4 portions and plate each portion at the centre of a big dinner plate.

Dividee and place seafood and brussel sprouts evenly over the gnocchi.

Drizzle white sauce and serve immediately.


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