Toothfish on pumpkin and potato gnocchi with feta and salsa verde

4 fillets of Patagonian toothfish
2 zucchini, cut into ribbons
50 g butter
¼ cup chopped parsley
400 g pumpkin gnocchi (see recipe below)
¼ cup salsa verde (see recipe below)
150 g Neudorf’s sheeps milk feta
 
Methods:

   1. Season toothfish and place in hot pan with olive oil, turn after 2 mins and bake in 180 C oven for 8-10 mins depending on size.
   2. Saute gnocchi with a little butter add parsley, zucchinni and last before serving fold through salsa verde and feta which will slightly melt to form a sauce.
   3. Arrange on plate with toothfish placed onto gnocchi with plenty of parsley and a wedge on lemon.

Salsa Verde – blend all together
½ cup mint
90 ml olive oil
¼ cup basil
2 anchovies
½ cup parsley
1 clove garlic
15 ml red wine vinegar
2 tablespoons capers
 
Pumpkin, Potato Gnocchi
250 g crown pumpkin with skin on
1 egg
250 g potato
1 cup plain flour
½ teaspoon salt
 
Methods:

   1. With the skin still on boil potatoes until tender and remove skin while hot. Dry roast pumpkin remove skin and mule with potato.
   2. Briskly stir in the beaten egg then add in salt and ½ the flour, knead with remaining flour on board until dough forms.
   3. Roll in 3 cm long strips and cut 2cm pieces on an angle to form gnocchi, make indent with fork on each piece.
   4. Keep dusted with a little flour and boil a few at a time in salty water. They will pop to the top of the boiling water in a couple of minutes when they are cooked,
   5. Immediately place in ice chilled water to stop the cooking process, drain and store refrigerate with a little olive oil.

Serves 4
 
By Adrian Hill, Photography by Glenn Bisdee

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Toothfish