Butter-fried coley (saithe) served with gnocchi and browned sage butter.
Pan-fried coley tastes wonderful, – plenty of flavour from just a few elements.
The gnocchi are boiled and then fried until golden in oil before being tossed in the browned butter, which has taken on the flavour of sage, crushed garlic and hazelnuts.
The coley is dusted in plain flour and then fried in butter for about 3 minutes on each side, – very easy to do, and full of flavour.
The dish is juicy and flavourful, with a pleasing crispness from the fried gnocchi.
Top with Parmesan and finely grated lemon zest, – now that is a mouthful of flavour 🙂
The dish can be served as either a starter or a main course, – if serving it as a starter, I would recommend about 100 g of fish per person and 100 g of gnocchi per person. Also reduce the butter to 100 grams and allow 2 asparagus spears per person, – the remaining ingredients can stay the same.
Pan-fried coley with gnocchi and sage butter
Ingredients
Butter-fried coley
- 600 g coley, cut into 4 fillets
- Plain flour
- Salt
- Butter, for frying
Fried gnocchi with sage butter
- 600 g gnocchi
- 150 g butter
- 4 sprigs sage, leaves picked – a good handful
- 5 cloves garlic, crushed
- 1 handful hazelnuts, roughly chopped
- 3 tbsp olive oil
- Salt and pepper
To serve
- 1 bunch green asparagus, woody ends trimmed
- Parmesan and lemon zest, to finish
Method
Fried gnocchi with sage butter
- Cook the gnocchi according to the packet instructions, then drain well.
- Heat the oil in a frying pan over a fairly high heat and fry the gnocchi until lightly golden, – about 5-8 minutes.Set them aside on a plate.
- In the same pan, melt the butter, – add the sage and the crushed garlic, – and turn down to a medium heat. Let it cook for about 5 minutes, – the butter should foam vigorously around the sage and garlic and brown lightly.If you like, save a few sage leaves to toss in at the end so they keep their lovely colour.
- Add the hazelnuts and fry for a further 5 minutes, – still over a medium heat. Make sure the butter only browns lightly, otherwise turn the heat down.*Meanwhile, start cooking the fish so it is ready at the same time as the gnocchi. See further down in the recipe.
- Return the gnocchi to the pan and toss everything together well. Season with salt and pepper.
- Push the gnocchi to one side and fry the green asparagus on the other half of the pan. They need about 3 minutes. Time it so that the fish is ready at the same time.
Butter-fried coley
- Season the coley fillets with salt, then dust them in plain flour.
- Melt the butter in a frying pan over a medium heat, – the butter should be foaming, – and fry the coley fillets until golden on both sides. About 3 minutes on each side.
Pan-fried coley with gnocchi and sage butter
- Serve a piece of coley with the fried gnocchi and the green asparagus. Make sure everyone gets sage leaves, hazelnuts and ideally a little garlic too, – and a good spoonful of the browned butter.Sprinkle with a little grated Parmesan and finely grated lemon zest, and season with freshly ground pepper.
Nutrition
Premium
Virkelig en dejlig ret ❤️ havde kun tørret salvie men det virkede også ☺️
Hej Karen
Det er simpelthen så dejligt at høre – tusind tak for din søde besked 🙂
Warm wishes, Dianna
Virkelig en dejlig ret ❤️ havde kun tørret salvie, men det virkede også