( recipe )
L
INGREDIENTS 150g cherry tomatoes
extra virgin olive oil 3 sprigs mint, basil, chives
6 heritage tomatoes (a variety of colours and shapes looks best)
basil leaves (optional, for garnish)
black Kalamata olives, sliced (optional, for garnish)
4 red mullet fillets
For the gnocchi 650g potatoes
1 tbsp extra virgin olive oil 2 garlic cloves 110g black Kalamata olives
175g plain flour, plus extra for dusting
225g Parmigiano Reggiano, plus extra for serving 2 egg yolks
crumbsmag.com
ee Gallimore has been head chef at The Montpellier Brasserie in Cheltenham since it opened two years ago. With the aim being to create an informal, continental style menu, Lee has championed seafood as one of the
restaurant’s specialities, offering a large choice throughout the week: there’s even a wet fish counter on display each Friday and Saturday. Lee worked in several high-quality local establishments before settling in
the city, including Lower Slaughter Manor, Chelsea Square, Monty’s, The Greenway and Cowley Manor, where he was sous chef. It was at the latter that Lee go the chance to work with esteemed development chef Mark Hix, and was sent to train at Mark Hix’s Chop House in Farringdon, London. Here he shows us how to master Italian gnocchi in a fresh summer fish dish.
Red mullet with olive gnocchi, heritage tomatoes and sauce vierge
METHOD
– Bake the potatoes until cooked, scoop out the flesh and put through a ricer. This should weigh about 450g.
– Heat the oil and gently cook the garlic and olives until warmed through. Place the mix into a food processor and blend into a paste.
– Mix the riced potato, flour and cheese in a large bowl. Place the mixture on a work surface and make a well, add the egg yolks and olive paste and knead into a dough. Shape into 4 balls, roll into sausages and cut into bite-size dumplings. Dust with flour.
– Bring a pan of salted water to the boil, add the gnocchi dumplings and, as they rise to the surface, remove to a colander to drain.
– For the sauce vierge, blitz the cherry tomatoes in a food processor, and pour into a sieve. Let the juice run through and don’t push the pulp.
– In a pan gently heat enough extra virgin olive oil to cover the mint and basil to no more than blood temperature, then allow to infuse for 20 minutes. Take out the herbs and add the tomato water. This is the
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sauce vierge. Chop the chives and add to the sauce.
– Cut each heritage tomato into different shapes, and arrange in the serving bowls.
– Pour the sauce vierge over the tomatoes to create a pool. Arrange basil leaves and the sliced black olives around the tomato.
– Pan-fry your gnocchi for approximately 4 minutes in more olive oil, then finish with an extra grating of the Parmigiano.
– Bring a non-stick frying pan up to a medium high heat, season the fish and place skin-side down in the pan. Allow the fish to cook nearly all the way through, then flip the fish and take the pan off the heat. Leave in the pan for 30 seconds; the residual heat will gently finish the cooking process.
– Place the gnocchi around the plate, then the mullet in the middle of the plate and serve immediately.
✱ MONTPELLIER BRASSERIE, 1-3 Montpellier Terrace, Cheltenham, Gloucestershire, GL50 TUR; 01242 228666;
www.themontpellier.co.uk
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