Braised Rock Fish, Butternut Puree, Ricotta Gnocchi

Recipe courtesy Chef Rick Bartram at Elbow Beach Resort in Bermuda
Show: Giada's Weekend Getaways Episode: Bermuda
TOTAL TIME: 4 hr 10 min
Prep: 1 hr 30 min
Inactive Prep: 2 hr
Cook: 40 min
 
YIELD: 4 servings
LEVEL: Difficult

ingredients

GNOCCHI:
  • 1 tablespoon salt
  • 4 teaspoons chopped chives
BUTTERNUT PUREE:
  • 1 3/4 cups butternut, peeled and diced
  • 3 1/2 tablespoons cinnamon honey
  • Salt
SALAD:
  • 3 1/2 tablespoons julienned carrots
  • 3 1/2 tablespoons julienned Daikon
  • 3 1/2 tablespoons julienned snow peas
  • Vinaigrette of choice
ROCK FISH:
  • 4 (6-ounce) boneless, skinned rockfish
  • Salt and pepper
  • 1/4 cup oil
  • 6 1/2 ounces fish stock
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

For the gnocchi:
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.

For the butternut puree:
Preheat oven to 350 degrees F.

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

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

Serve with butternut squash and salad.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.