Masterchef contestant Shaun Hanna shares some sizzling summer recipes from the bistro at Belfast’s MAC Arts Centre
What you'll need
4 x 200g fillets of lythe (or pollock)
2 x Rooster potatoes
200g strong flour
200-300g fine semolina
1 egg yolk
10g melted butter
20g wild garlic leaves
½ a celeriac
200ml rapeseed oil
Juice & zest of 1 lemon
20ml white wine vinegar
Salt & pepper
To make the gnocchi, roast the potatoes until tender inside (approx 45 minutes). Scoop out the flesh, pass through a fine sieve and allow to cool slightly. Add egg yolk and melted butter and finely chopped wild garlic.
Add the flour, mix in the semolina. You may need to add water depending on the dryness of the potatoes. Roll into 20g balls or shape as desired, blanch in boiling salted water 3-4 minutes and refresh.
Cut the vegetables into half-inch pieces, dice, blanch and refresh.
Whisk together the oil, juice, zest, vinegar and add salt and pepper to adjust to taste.
Pan fry the fish — a close relative of pollock — skin side down for approx 3 mins then turn over for 1 1/2 minutes and allow to rest. Blanch the samphire in boiling water for approx 5 seconds and add gnocchi and vegetables.
Serve the fish on top and dress with lemon dressing.