Hake Gnocchi

Preparation:

Preparation: Clean the hake, put it in a saucepan with cold water, the herb bouquet and salt; bring to a boil, cook for 10 minutes. Peel it, bone it and pass it through a sieve, leaving aside 100 g of pulp cut into small pieces (for the sauce). Bring the milk to the boil with forty grams of butter, salt and a little nutmeg; pour in the semolina and cook stirring for 20 minutes. Add the sieved hake, mix well; out of the fire, to incorporate the egg yolks. Spread the mixture on a lightly oiled marble surface or steel tray, in a layer about 1 cm thick; leave to cool. Cut into shapes with a 6 cm long oval cutter and arrange these gnocchi in a buttered baking dish. For the sauce, heat 40 g of butter in a saucepan; add the chopped prawns and the hake pulp, mix, sprinkle with the fish stock, add the finely chopped sorrel and the garlic oil, season with salt and pepper. When this sauce begins to thicken, pour it over the dumplings. Put in the oven at 200 degrees and gratin for seven minutes. Serve them very hot.