Trezo Maré

Bakkafrost Salmon

Serves one

1 6-oz. portion Bakkafrost Salmon

For gnocchi:

3 large baking potatoes

1 large egg

1 tsp. salt

1/4 tsp. white pepper

Pinch of grated nutmeg

2 c. all-purpose flower

For lobster stock:

3 Tbs. olive oil blend

1 lb. cleaned uncooked lobster shells

1/4 c. brandy

2 medium cloves garlic peeled and sliced

3 large shallots peeled and sliced

1/4 small fennel bulb, sliced

2 Tbs. tomato paste

4 c. of water

1/4 c. asparagus cut in 1/2-inch pieces

1/4 c. cherry tomatoes, cut in half

For Bakkafrost Salmon: Brush salmon with olive oil and season with salt and pepper. Grill to desired temperature.

For Gnocchi: Bake or steam potatoes whole until they are 75 percent cooked. Then when potatoes are still hot, cut the potato in half, scoop out the insides, discarding the skins and then rice the potatoes when still hot. In a small bowl, beat egg, salt, pepper and nutmeg. Make a well in the middle of the pile of potatoes. Pour in egg mixture. Knead mixture slowly adding flour until dough no longer sticks to your fingers. Take small portions of this dough and roll into ropes ó-inch thick. Cut rounds 1/2-inch long from rope. Cook gnocchi in a pot of water at a rolling boil.

For stock: Heat oil in large pot, add brandy, garlic, shallots and fennel, cook for 3 minutes. Add tomato paste and cook until vegetables are soft. Stir in water and bring to boil. Boil for 15 minutes, let stand for 10. Strain stock.

For dish: Sauté gnocchi in a hot pan. Once color starts on gnocchi add asparagus, then stock. Let stock reduce. Add tomatoes at very end. Plate gnocchi on bottom and place salmon on top.

Trezo Maré

4105 N. Mulberry Drive, Kansas City, MO 64116 • 816-505-3200

Trezo Mare and its from-scratch kitchen focus on providing a top-notch dining experience featuring Italian-American cuisine, fresh seafood, hardwood-fired steaks, house-made pastas and an award-winning wine list. Trezo Mare is a proven innovator among Kansas City’s restaurants by embracing environmental concerns and “going green.” Nearly 80 percent of all materials not consumed in the restaurant are recycled. Chef Robert Padilla prides himself on buying sustainable fish, fresh, local produce whenever available; and uses only certified all-natural beef. He also tries to buy local from as many vendors as he can to help support the Kansas City community. We also feature Bakkafrost salmon. Bakkafrost, in the Faroe Islands in the North Atlantic, is committed to maintaining the highest standards in relation to fish welfare, sustainability and sound stewardship of the environment. Whether enjoying a quiet dinner in our dining room, partaking in happy hour in the lounge or on the patio, a memorable experience is a guarantee. Our private wine room is perfect for business meetings or any special occasion. Trezo Mare is truly a gem in KC, just 5 minutes from downtown.

Reservations accepted; online reservations available at

HOURS: Mon.-Sat. 11 a.m.-10 p.m.; Sun. 11 a.m.-8 p.m.

Recipe courtesy of Trezo Mare and The Kansas City Originals