Braised Rock Fish, Butternut Puree, Ricotta Gnocchi
Serves: 6
Shirley Senger
1 January 1970
Based on User reviews:
47
Spice
51
Sweetness
49
Sourness
36
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1
Egg2.75 cups
All-Purpose Flour1
Salt4 tsps
Chives (chopped)1.75 cups
Butternut (peeled and diced)3.5 tbsps
Carrot (julienned)3.5 tbsps
Daikon (julienned)3.5 tbsps
Snow Pea (julienned)1 cup
Oil180 g
Fish Stock7 tbsps
Butter3 cup
ChanterelleDirections:
1
For the gnocchi: Mix ricotta and egg together
2
Sift flour and salt, and then fold into the ricotta mixture
3
Add chives
4
Rest the dough for couple of hours and shape them as required
5
Cook them in salted water until they float
6
For the butternut puree: Preheat oven to 350 degrees F
7
Roast the diced butternut squash slightly in a pan, cover with aluminum foil and leave it in the oven for 7 to 8 minutes
8
When soft, strain excess water, add cinnamon honey and blend into a puree, pass it through the fine strainer and season with salt For salad: Mix together with vinaigrette and top up the plated fish
9
For the Fish: Season rock fish with salt and pepper
10
Put oil in a preheated pan; sear the side of the fish that will be presented first
11
When golden brown in color turn to the other side and add stock, butter and braise until the fish is cooked, sprinkle with lemon juice and baste the fish with the emulsion
12
In another pan sear cooked gnocchi on both sides
13
Add cleaned chanterelles, season and coat with the foaming butter
14
Serve with butternut squash and salad