Frutti Di Mare in Salad Sauce, Potato Gnocchi, Wild Garlic

Fillet and clean the sardines. Remove the scallops and clean them well. Cut the squid into fine strips and the zucchini and melanzani into cubes.

Heat the olive oil in a sauté pan. Add the vegetables, season and sauté briefly. Next, add the clams, after a short time, extinguish with the Martini

and fill up with the fish stock. Boil this a little bit and put it aside.

In a hot frying pan, at the beginning add the scallops, then the squid and

Finally, sauté the sardines in olive oil, season and extinguish with the balsamic dressing. Put the clams in a dish with the vegetables and some of the stock and keep warm.

Balsamic dressing:

Whisk together the juice of one lemon, stock, vinegar and the mustard until smooth. Later, slowly add the olive oil

until everything binds together. Season with salt, pepper and sugar.

Potato gnocchi

Make the potatoes, peel them, steam them in the stove and press them through a potato press. Add the flour, potato starch, oil, egg yolks, salt and nutmeg to the potatoes.

nutmeg to the potatoes form and carefully make a smooth dough.

Form the gnocchi, steep them in hot salted water for two minutes and quench them in cold water.

Before serving, sauté in the wild garlic butter and serve with seafood and the salad dressing.

Wild garlic butter:

Finely chop the wild garlic and whisk with the room-warm butter using a food processor.

Jörg Weinkauf

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