INDICA INSTITUTE

Gnocchi with Leek and Asparagus Broth, Pan-Seared Cod, and Parsley Oil Serves 2 * 2 cod fillets (6–8 oz each) * Salt * All-purpose flour, for dusting * Neutral oil, for searing * 1 portion gnocchi (store-bought or homemade) Leek and asparagus broth: * 2 leeks, cleaned and sliced * 1 tbsp butter * 1 cup fish stock (or chicken stock with a splash of fish sauce — that's what I used this time) * 8–10 asparagus spears * Zest of 1/2 lemon * Juice of 1/2 lemon * 1 tbsp chopped parsley * Salt to taste Parsley oil: * 3/4 cup olive oil * 1 large handful flat-leaf parsley Method: Parsley oil — Blend the parsley and olive oil together until fully emulsified. Pass through a fine sieve and set aside. Asparagus — Bring a pot of salted water to a rolling boil. Blanch the asparagus by dropping the thicker stems in first for 15 seconds, then add the rest for another 15 seconds. Remove and plunge into ice water. Cut off the tender tips and reserve. Dice the rest. Leek broth — Sear the leeks in butter over medium heat until softened and lightly golden. Add the fish stock and braise until the leeks are completely tender. Transfer to a blender and blend until smooth. Season with lemon zest, lemon juice, and salt. Gnocchi — Pour the leek broth back into a pan over medium heat. Drop in the gnocchi and cook for about 5 minutes until tender. Add the chopped asparagus and asparagus tips to warm through. Finish with the chopped parsley. Cod — Season the fillets with salt and dust lightly in flour. Heat a good glug of neutral oil in a pan over medium-high. Sear the cod until golden and crisp on both sides and just cooked through. To plate — Spoon the gnocchi, asparagus, and leek broth into a shallow bowl. Place a piece of cod on top. Drizzle with the parsley oil — it cuts through the richness beautifully.