Braised Rock Fish, Butternut Puree, Ricotta Gnocchi

Name: Braised Rock Fish, Butternut Puree, Ricotta Gnocchi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces ricotta (strained overnight); 1 egg; 2 3/4 cups all-purpose flour; 1 tablespoon salt; 4 teaspoons chopped chives; 1 3/4 cups butternut, peeled and diced; 3 1/2 tablespoons cinnamon honey; Salt; 3 1/2 tablespoons julienned carrots; 3 1/2 tablespoons julienned Daikon; 3 1/2 tablespoons julienned snow peas; Vinaigrette of choice; 4 (6-ounce) boneless, skinned rockfish; Salt and pepper; 1/4 cup oil; 6 1/2 ounces fish stock; 7 tablespoons butter; Lemon juice; 3/4 cup chanterelles

Servings: persons

16 ounces ricotta (strained overnight)
1 egg
2 3/4 cups all-purpose flour
1 tablespoon salt
4 teaspoons chopped chives
1 3/4 cups butternut, peeled and diced
3 1/2 tablespoons cinnamon honey
Salt
3 1/2 tablespoons julienned carrots
3 1/2 tablespoons julienned Daikon
3 1/2 tablespoons julienned snow peas
Vinaigrette of choice
4 (6-ounce) boneless, skinned rockfish
Salt and pepper
1/4 cup oil
6 1/2 ounces fish stock
7 tablespoons butter
Lemon juice
3/4 cup chanterelles

1
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:
7
Preheat oven to 350 degrees F.
8
Roast the diced butternut squash slightly in a pan, cover with aluminum foil and leave it in the oven for 7 to 8 minutes.
9
When soft, strain excess water, add cinnamon honey and blend into a puree, pass it through the fine strainer and season with salt
10
For salad:
11
Mix together with vinaigrette and top up the plated fish.
12
For the Fish:
13
Season rock fish with salt and pepper.
14
Put oil in a preheated pan; sear the side of the fish that will be presented first.
15
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.
16
In another pan sear cooked gnocchi on both sides.
17
Add cleaned chanterelles, season and coat with the foaming butter.
18
Serve with butternut squash and salad.

1605

kcal

Calories

133

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 16 ounces ricotta (strained overnight), 1 egg, 2 3/4 cups all-purpose flour, 1 tablespoon salt, and more.

Yes, Braised Rock Fish, Butternut Puree, Ricotta Gnocchi falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!