Friday , February 21 2020
Gnocchi with crab bisque

Herb gnocchi, crab bisque and crab sticks

By Harry Farrow, Anchor Inn, Morston
www.morstonanchor.co.uk

Serves Four

INGREDIENTS

For The Gnocchi
500g of mashed potato
2 egg yolks
125g of pasta flour
50g of Norfolk Dapple cheese
Zest and juice of one lemon
Finely chopped parsley and dill

For The Bisque
4 crab shickles (the belly)
1 fennel bulb, chopped
1 onion, chopped
2 garlic cloves, chopped

1 carrot, chopped
Pinch of saffron
1tbsp of tomato purée
1 ltr of fish stock
100ml of cream
50ml of brandy

For The Crab Sticks
300g of mashed potato
150g of crab meat
Handful of breadcrumbs
Pinch of paprika and chilli flakes
Juice of 1 lemon

METHOD
For The Gnocchi
Mix all of the ingredients together in a large bowl to form a dough
Roll into a long sausage shape, the size of 20p piece
Cut into one inch cylinders
Sauté these gently in a little butter until they are golden brown
Set aside

For the Bisque
Melt down the onion, fennel, carrot, garlic, tomato purée, saffron and crab in a splash of oil in a large pan
Add the brandy and flambé
Add the stock and simmer for 20 minutes
Add the cream, blitz in a food processor and then pass through a sieve
You should have a silky smooth bisque

For the Crab Sticks
Mix together the crab, potato, paprika, chilli flakes and lemon
Form cylinders or sticks around 3cm long
Roll in breadcrumbs
Deep fry until crisp and golden

To assemble the dish, pour a little bisque in the bottom of a dish, dot the gnocchi around and place the crab sticks on top. You could also add a few sautéd vegetables such as wilted spinach on top for a little added colour and flavour

Recipe published in Feast Issue 5

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