Ingredients Jump to Instructions ↓

  1. 16 ounces ricotta (strained overnight)

  2. 1 egg

  3. 2 3/4 cups all-purpose flour

  4. 1 tablespoon salt

  5. 4 teaspoons chopped chives

  6. 1 3/4 cups butternut, peeled and diced

  7. 3 1/2 tablespoons cinnamon honey

  8. Salt

  9. 3 1/2 tablespoons julienned carrots

  10. 3 1/2 tablespoons julienned Daikon

  11. 3 1/2 tablespoons julienned snow peas

  12. Vinaigrette of choice

  13. 4 (6-ounce) boneless, skinned rockfish

  14. Salt and pepper

  15. 1/4 cup oil

  16. 6 1/2 ounces fish stock

  17. 7 tablespoons butter

  18. Lemon juice

  19. 3/4 cup chanterelles

Instructions Jump to Ingredients ↑

  1. For the gnocchi:

  2. Mix ricotta and egg together. Sift flour and salt, and then fold into the ricotta mixture. Add chives. Rest the dough for couple of hours and shape them as required. Cook them in salted water until they float.

  3. For the butternut puree:

  4. Preheat oven to 350 degrees F.

  5. 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 For salad:

  6. Mix together with vinaigrette and top up the plated fish.

  7. For the Fish:

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

  9. Serve with butternut squash and salad.


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