Trout and roasted gnocchi recipe

• 200 g (7.1oz) trout
• 120 g (4.2oz) gnocchi (see below)
• 40 g (1.4oz) black trumpet mushrooms
• 1 handful sheep's sorrel
• 1 handful wood sorrel
• 1 handful bitter cress
• 0.5 clove garlic, crushed and roughly chopped
• 15 ml (0.5fl oz) good olive oil
• 0.5 lemon, juice only
• 30 g (1.1oz) butter
• 1 pinch sea salt
• 450 g (15.9oz) hot mashed potatoes (oven-baked until tender, peeled, passed through a potato ricer)
• 10 g (0.4oz) plain flour
• 3 free-range egg yolks
• 0.5 tsp sea salt

1. Slice the trout into 2cm thick pieces, cover and refrigerate.
2. For the gnocchi: mix all of the ingredients together until well combined as a dough, using your hands.
3. Do not overwork the mixture.
4. Turn the dough out onto a lightly floured work surface and roll out to a 0.5cm thickness.
5. Cut the dough into 1.5cm x 3cm pieces.
6. Heat a large pan on a medium heat.
7. Add half the butter and roast the gnocchi until golden brown, seasoning with salt and pepper as you go.
8. Remove and leave to dry on kitchen towel.
9. Lightly oil the trout.
10. Heat a pan on a high heat and quickly flash fry the trout, giving the fish 30 seconds on each side.
11. Leave them to dry on a piece of kitchen towel.
12. In the same pan you cooked the trout in, add a little more butter, let it foam, then add the trumpet mushrooms and cook for 30 seconds tossing as you go.
13. Add the chopped garlic and lemon juice, then remove from the heat and allow to drain on kitchen towel.
14. Assemble two plates of everything, and dress with the wild cresses and sorrel leaves.
15. Season with sea salt and good olive oil.

trout, black trumpet mushrooms, handful sheeps sorrel, handful wood sorrel, handful bitter, clove garlic, olive oil, butter, salt, potatoes, flour, egg yolks, salt

Taken from www.lovefood.com/guide/recipes/19104/trout-and-roasted-gnocchi-recipe (may not work)