Braised Rock Fish, Butternut Puree, Ricotta Gnocchi

Name: Braised Rock Fish, Butternut Puree, Ricotta Gnocchi
Prep time: 4 h 10 min
Cook time: 4 h 10 min
Total time: 4 h 10 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 7 Tbsps butter; 414 milliliters butternut, peeled and diced; 4 Tbsps julienned carrots; 177 milliliters chanterelles; 4 teaspoons chopped chives; 4 Tbsps julienned Daikon; 1 egg; 184 grams fish stock; 651 milliliters all-purpose flour; 4 Tbsps cinnamon honey; 4 servings Lemon juice; 59 milliliters oil; 454 grams ricotta (strained overnight); 680 grams boneless, skinned rockfish; 1 Tbsp salt; 4 servings Salt; 4 servings Salt and pepper; 4 Tbsps julienned snow peas; 4 servings Vinaigrette

Braised Rock Fish, Butternut Puree, Ricotta Gnocchi might be just the main course you are searching for. This pescatarian recipe serves 4. One portion of this dish contains roughly 57g of protein, 54g of fat, and a total of 1094 calories. This recipe is typical of Mediterranean cuisine. A mixture of salt, ricotta, carrots, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Mix ricotta and egg together. Sift flour and salt, and then fold into the ricotta mixture.

Ingredients you will need

Ricotta Cheese

All Purpose Flour

Salt

Egg

Add chives. Rest the dough for couple of hours and shape them as required. Cook them in salted water until they float.

Ingredients you will need

Chives

Dough

Water

Preheat oven to 350 degrees F.

Equipment you will use

Oven

Roast the diced butternut squash slightly in a pan, cover with aluminum foil and leave it in the oven for 7 to 8 minutes. When soft, strain excess water, add cinnamon honey and blend into a puree, pass it through the fine strainer and season with salt

Ingredients you will need

Butternut Squash

Cinnamon

Honey

Water

Salt

Equipment you will use

Aluminum Foil

Sieve

Oven

Frying Pan

Mix together with vinaigrette and top up the plated fish.

Ingredients you will need

Vinaigrette

Fish

Season rock fish with salt and pepper. Put oil in a preheated pan; sear the side of the fish that will be presented first. 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. In another pan sear cooked gnocchi on both sides.

Ingredients you will need

Salt And Pepper

Lemon Juice

Fish

Emulsions

Gnocchi

Butter

Stock

Cooking Oil

Equipment you will use

Frying Pan

Add cleaned chanterelles, season and coat with the foaming butter.

Ingredients you will need

Chanterelle Mushrooms

Butter

Serve with butternut squash and salad.

Ingredients you will need

Butternut Squash

Equipment

Ingredients

Servings:

7Tbsps

butter 414milliliters

butternut, peeled and diced 4Tbsps

julienned carrots 177milliliters

chanterelles 4teaspoons

chopped chives 4Tbsps

julienned Daikon 1

egg 184grams

fish stock 651milliliters

all-purpose flour 4Tbsps

cinnamon honey 4servings

Lemon juice 59milliliters

oil 454grams

ricotta (strained overnight)680grams

boneless, skinned rockfish 1Tbsp

salt 4servings

Salt 4servings

Salt and pepper 4Tbsps

julienned snow peas 4servings

Vinaigrette

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Alsace Willm Pinot Gris Reserve with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.