Asparagus with grey gurnard and lemon gnocchis

It is that lovely time of the year again – asparagus season. We do our best to help the region’s farmers. This is a nice one where you could easily change the type of fish depending on what your local fisherman has available. This was the first time I cooked grey gurnard (Knorrhane, Knurrhahn) and if you haven’t tried it, you should.


  • 800 g grey gurnard
  • 1 kg asparagus (green and white)
  • 400 g boiled potatoes
  • 0,2 l flour
  • 1 egg
  • 1 lemon
  • 1 shallot
  • 0,1 l olive oil
  • parmesan

Start with the gnocchi. Work the boiled and riced potatoes with the flour, lemon zest and the egg to a roll of dough. Cut into pieces. Boil in salted water for 3 minutes (the gnocchi should come to the surface. Remove the gnocchi and put them in a bowl with icy water. Fry them in butter 2 min before serving.

Peel the white asparagus and cook for 7 minutes in water with a pinch salt and sugar. After 4 min add the green asparagus (leave two uncooked for the serving).

Make a sauce of the lemon juice, olive oil and finely chopped shallots. Add salt and pepper.

Fry the fish. Mix the asparagus with the sauce and the fried gnocchi. Slice the parmesan and the green asparagus and use for garnish.

Music: Listened to Graceland with Paul Simon