Rune’s been bedridden for the last week, Eike is as any 3-year old and I’ve had far too much to do with end of semester exams and preparing for our holiday in Vienna.
So I didn’t really have much time on my hands yesterday. So even though we had Rune’s parents over for dinner I didn’t really feel like cooking for hours. So the solution was a very simple, yet satisfying, meal.
I served it with a green salad, but must admit that it didn’t really work too well. I’d much rather serve the salad before or after this dish – otherwise make sure that the dressing does not compete witht the sour flavour of the lemons.
Lake Victoria Perch and gnocchi w/ lemon and sage (4 servings)
- 500 g. perch
- 1 tablespoon sesame oil
- 2 tablespoons soy
- 4 servings of gnocchi (see on package, but I normally buy 2)
- 1 lemon, zest and juice
- a generous squeeze high quality olive oil
- sage – lots and lots.
Preheat oven to 225 C. Place the fish in a plate and pour over sesame oil and soy sauce. Bake fish for approx. 15 minutes (the sides must be a caramelly brown).
Bring water with plenty of salt to the boil. Add the gnocchi and let simmer for 2 minutes (or follow instructions on package). When they’re al dente put them in a preheated dish, add olive oil, lemon zest, juice and a lot of sage.
Serve fish with the gnochi, bread and a nice and fruity white wine.
Viktoriabars og gnocchi med citron og salvie (4 pers)
- 500 g. vikoria bars (den frosne fra Irma er fin!)
- 1 spsk sesamolie
- 2 spsk soya
- 2 pk. gnocchi (igen, brug dem fra Irma)
- citron, saft og skal
- salvie
Forvarm ovnen til 225 C. Placer fisken på en passende stor tallerken (eller evt. to). Hæld soya og oie over og lad stå indtil ovnen er forvarmet. Bag fisken i ca 15 minutter eller indtil siderne er let karamelliserede i farven, men resten er hvid.
Kog gnocchi efter anvisning på pakken. Kom dem over i en (varmet) skål tilsæt et rigeligt skvæt olie, citronskal og saft samt salvien.
Server fisken med gnochi, brød og en halvtør hvidvin.
