We have catered for gluten free diets at the Walled Garden restaurant for many years but have also seen a huge increase in the demand for vegetarian, pescatarian and vegan dishes over recent times, as diets are evolving to include more plant-based meals and less meat. These dishes have become an important part of the menu for most restaurants in Lancashire. In this column, we’ve picked one of our favourite vegetarian recipes for you to cook at home, with our Wild Garlic Gnocchi.
And, in celebration of our fine local Fleetwood fish, we also have a delicious Baked Sea Trout recipe that’s a great dinner party treat, yet easy to create. A show stopper good enough for any of the restaurants in Lancashire!
WILD GARLIC GNOCCHI
Whether you embrace ‘meat free Monday’ or include tweaks to your diet throughout the week, our recipe is truly delicious and suitable for any dining occasion.
- 300g mashed potato (make up beforehand using Marie Piper potatoes, milk and butter)
- 100g Parmesan cheese (grated)
- 30g egg yolk
- 100g plain flour
- 100g wild garlic
- 20g salt
- 50g lovage – available from greengrocers or large supermarkets
- 1 sprig thyme
- 1 shallot (finely sliced)
- 1 garlic clove (sliced)
- 150ml vegetable stock
- 150ml double cream
- 50ml white wine
- 50g pine nuts
- 12 baby courgettes
- Garstang Blue Cheese
- Thoroughly combine the mashed potato, parmesan, egg yolk, flour and salt in a mixing bowl.
- Next, finely slice the wild garlic and add it to the mix. The mix should resemble a slightly sticky dough.
- Lay out a large square of cling film on a work surface and smooth it out with a tea towel, repeat this again over the top so it is double-layered. Take some of gnocchi mixture and arrange at the near-side of the cling film in a sausage-like shape. Take the near edge of the cling film and roll it over the mix, keeping it as tight as you can, then continue rolling it away from you to form a roll. Push the mix in and pinch it at each end and tie the cling film at each end to make the gnocchi airtight. Repeat this process until you have used the whole mix.
- Bring a large pot of water to the boil, add the gnocchi rolls, return to the boil, then simmer for 20 minutes, or until the rolls float. Remove them from the water and chill well.
- Unwrap the rolls just a little, then cut into bite size pieces, then fully remove the cling film from the gnocchi. Unwrapping a little of the cling film first will make it easier to remove once you have cut it.
- Bring a pan of salted water to the boil.
- Fully submerge the lovage into the water and cook for 20 seconds.
- Remove from the boiling water and plunge into iced water to ensure the herb keeps its vibrant green colour.
- Remove from the iced water and blend until smooth, add a little of the iced water if needed to aid the blending effectiveness and set aside for assembly.
- Next, in a medium hot saucepan, lightly fry the sliced shallot and garlic for two minutes, stirring all the time.
- Then, add the thyme and white wine. Simmer until the wine has almost completely disappeared.
- Add the vegetable stock and reduce by half.
- Add the cream, bring to the boil, then simmer gently until you achieve a sauce-like consistency. Pour the sauce into a blender and blend for 5 minutes, strain through a fine sieve and set aside.
- Pre-heat an oven to 175c.
- Toast a handful of pine nuts for five minutes or so, being careful not to burn them! Remove and set aside.
- Take the baby courgettes, and slice in half lengthways.
- In a medium hot pan with a little oil, add five pieces of the gnocchi (per portion, working in batches if necessary) and lightly fry until golden brown on each face, remove and place on a lined baking tray.
- In the same pan, add the baby courgette halves and cook face-down for two minutes, until lightly golden.
- Remove them and add to the baking tray and place in the oven for six minutes, along with the gnocchi.
- Bring the cream sauce to the boil, then add the lovage puree.
- Remove the gnocchi and courgettes from the oven and arrange on plates.
- Spoon over the lovage sauce.
- Sprinkle over some of the toasted pine nuts and some Garstang Blue Cheese.
BAKED SEA TROUT WITH CLAM CHOWDER, SMOKED BACON AND SPRING GREENS
Restaurants in Preston, and indeed restaurants in Lancashire as a whole, are fortunate to have a wealth of fine produce on the doorstep. Not least, the array of incredible fresh fish from Fleetwood. A great, local fishmonger can advise you and help you select the best Sea Trout for this dish.
- 4 x 200g fillets of Sea Trout
- 500g Clams
- 75ml white wine
- 75ml water
- 25g butter
- 100g smoked bacon (Diced)
- 100g onion (Diced)
- 100g leek (Diced)
- 220g potato (Diced)
- 300g milk
- 125g double cream
- 1 Bay leaf
- Pinch of nutmeg
- Ground White Pepper
- 2 x Spring Green Cabbages (Sliced)
- heat up a large pan and add the clams, white wine and water and cover with a lid.
- Cook for two-three minutes, until all the clams have opened up. (Any Clams then remain closed or are damaged should be discarded) and take off the heat.
- Remove the clam meat from the opened shells and set aside.
- Strain the liquid and reserve, discard the shells.
- In a large pot, heat the butter until foaming.
- Add the smoked bacon and cook until browned.
- Then add the onions and leek, and cook gently.
- Add the potatoes, milk, cream, bay leaf and bring to the boil.
- Reduce to a simmer and cook until the potatoes are tender. Season with salt, white pepper and the nutmeg.
- Pre-heat the oven to 180c.
- Bring a pan of salted water to the boil.
- Place the Sea trout portions on a lined baking tray, sprinkle liberally with salt, and place in the oven for 10-12 minutes.
- Bring the chowder to the boil, then add the clams, reduce the heat to very low and keep warm.
- Add the spring green cabbage to the boiling water and cook for one minute, until tender, then remove and drain.
- Spoon the clam chowder evenly into four bowls, then place some of the spring green cabbage on top.
- Place a Sea Trout fillet on top of each portion and serve immediately.