Pan-fried coley with gnocchi and sage butter

Recipe for butter-fried coley with green asparagus and fried gnocchi with sage butter.

Course Lunch, Main course

Cuisine Danish, Italian

Nøgleord Easy dinner, Fish

Total Time 35

Servings people

Calories 780kcal

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.

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.

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.