Ingredients for 4 people
720 g Gnocchi di patata (linea azzurra)
20 mussels
2 shallots garlic to taste
600 g dried white beans
2 potatoes
2 celery stalks
400 g angler fish
100 g extra virgin olive oil
chopped chives
2 ladlefuls fish stock (fumet)
salt to taste
Procedure
Soak the dry beans about 2 hours before placing them in a steel saucepan with plenty of water and bring to a boil, add washed, peeled and diced potato, celery and a little salt. Once cooked, blend with immersion blender to obtain a velvety cream.
In a non-stick pan, place chopped shallots, an unpeeled garlic clove with a little olive oil, add sliced angler fish, a little stock and cook for 4-5 minutes.
Accurately wash mussels and steam them in a pan with extra virgin olive oil until they open. Add them to the angler fish with chives and potato gnocchi cooked in salted water.
Sauté in a pan for a few minutes with a drizzle of extra virgin olive oil. Lay white bean cream on the bottom of the plate, potato gnocchi in the centre (when ready), and decorate with a few beans and chives.
Nicola Camposeo belgian delegation chef – fic.
