Zander with Noord Hollander Gnocchi

Ingredients

• 400 g starchy potatoes
• 150 g Noord Hollander Premium Gouda (creamy mild)
• 25 g wheat semolina
• 40 g potato flour
• 1 egg yolk
• Salt
• ground pepper
• a pinch of ground nutmeg
• 600 g pike-perch fillet with skin (4 fillets)
• 1 tbsp Lemon Juice
• 2 tbsp flour
• 1 Shallot
• 4 tbsp olive oil
• 1 tbsp Tomato Paste
• 200 g crushed tomatoes (canned)
• 100 ml broth
• raw sugar
• mixed chopped herbs (e.g., thyme, oregano, rosemary)

Instructions

1. 1.

   Wash potatoes and boil as whole potatoes, peel and press through a potato ricer. Grate cheese finely. Mix potatoes, 50 g cheese, semolina, potato flour, and egg yolk; season with 1/2 tsp salt, pepper, and nutmeg. Shape the mixture into rolls about 2 cm in diameter and refrigerate.

2. 2.

   Wash pike-perch fillets, pat dry, drizzle with lemon juice, season with salt and pepper, then coat in flour. Dice shallot finely and sauté in 2 tbsp heated oil; add tomato paste and roast briefly. Pour in crushed tomatoes and broth, bring to a boil, reduce slightly, and season the sauce with sugar, salt, pepper, and herbs.

3. 3.

   Cut gnocchi dough into pieces, flatten slightly, and cook in boiling salted water for about 5–10 minutes until they rise to the surface. Drain. Sauté pike-perch fillets in remaining heated oil for 5–8 minutes on each side, then plate with gnocchi and sauce. Sprinkle remaining cheese over the gnocchi and serve. Green steamed beans pair well.