Brioche crusted hamachi with sweet peas, potato gnocchi and porcini mushrooms recipe recipe

Chef Jason Oakley shares his signature dish


With everything from the gnocchi right through to the sauce made from scratch, this homely dish is sure to impress.

The recipe

(Serves two)
• 2 x 140g Hamachi fillets
• 3 fresh porcini mushrooms
• 30g sugar snap peas (shucked)
• 2 x thinly sliced pieces of brioche
• 4 x pre-blanched asparagus
• Olive oil for cooking
• Salt and pepper for seasoning
• Shaved parmesan and micro cress

• 250g baked potato, washed
• 1 large egg yolk
• 15g grated parmesan
• 100g all-purpose flour
• Salt and pepper

Beurre blanc sauce
• 200g butter
• 60g cream
• Thyme sprigs, bay leaf and garlic clove
• 6 x peppercorns
• 1 shallot
• Olive oil for cooking
• 30g white wine vinegar


For the beurre blanc
1 Sweat the garlic and shallot in a small sauce pan until lightly browned.
2 Add thyme, peppercorns, bay leaf and deglaze with vinegar. Add cream and reduce by half.
3 Whisk in the butter until emulsified. Season with salt and reserve until needed.

For the gnocchi
1 Preheat oven to 180 degrees. Bake potato until slightly overcooked (about 45 minutes). When cool, cut in half, and scoop out the flesh.
2 Grate potato using a box grater and make a mound with a well in the middle. Add in egg, cheese, salt and pepper and mix well with hands. Sprinkle half a cup of the flour over the potato and, using your knuckles, press it in.
3 Fold the mass over on itself and press down again. Sprinkle on more flour, folding and pressing the dough until it holds together (try not to knead it).
4 The dough should give under slight pressure. It will feel firm but yielding.
5 Roll a piece with your hands into a rope (1cm in diameter). Cut into 1.5cm portions.
6 Bring a pot of water to boil and gently cook the gnocchi until soft. Place directly into the butter sauce and reserve.

For the dish
1 Place the brioche on the fish and use a sharp knife to square off edges.
2 Warm the oil in a pan and place the fish brioche side down in the pan and cook until lightly browned.
3 Turn the fish over and finish cooking in the oven (165 degrees, 4-5 minutes).
4 Warm the asparagus, gnocchi, and peas in the butter sauce. Sauté the mushrooms until desired doneness.
5 To serve, place the fish in the centre of the plate and spoon the gnocchi, asparagus and peas around. Garnish with shaved parmesan and micro cress.

The chef

Name: Jason Oakley
Nationality: American
Chef Jason Oakley brings more than 14 years of international experience to Ember Grill, Address Dubai Mall, having worked in the US, Hong Kong, Singapore and China. Indeed, in China he was executive chef at Laris at Three on the Bund, which was listed in the top 10 best restaurants in Asia by the Miele Guide 2009/2010. In his home country of the US he was part of the opening team of the highly acclaimed Wynn resorts and casino, and worked with Chef Alessandro Stratta at restaurant Alex, which received a rating of two Michelin stars. He has worked at Ember Grill in Dubai for one year.
To book a table at Ember Grill, The Address Dubai Mall, call 04 438 8888

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