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1
Whitefish: Combine crushed pretzels, flour, cornstarch and seasonings in bowl.
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2
Brush each fillet on one side with mustard; coat same side with pretzel mixture.
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3
Place on parchment-lined sheet pan (or half sheet pan for trial recipe); cover and refrigerate until ready to serve.
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4
Turnip Puree: Place turnips in saucepan; cover with water.
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5
Bring to a boil; reduce to a simmer.
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6
Cook 12 to 15 min.
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7
or just until tender.
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8
Drain; puree turnips using a food mill.
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9
Place puree back in saucepan; cook about 10 min.
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10
or until all liquid is absorbed.
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11
Remove from heat; let cook slightly.
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12
Add nutmeg and salt to taste; fold in yogurt.
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13
Hold until ready to serve.
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14
Pickled Radishes: Place vinegar, garlic, spice, salt and sugar in saucepan; bring to a boil.
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15
Place radish slices in bowl; cover with hot vinegar mixture.
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16
Refrigerate 1 hour.
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17
Mustard Greens Salad: Place cranberries in saucepan; cover with water.
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18
Bring to a boil; remove from heat.
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19
Set aside to rehydrate until soft.
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20
In saute pan, sweat shallots in olive oil until translucent.
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21
Add greens; cover and cook over medium heat until wilted.
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22
Braise until tender, adding water as needed.
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23
Combine mustards, beer, vinegar, honey, onion powder and nigella seed in bowl; set aside.
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24
When greens are cooked, toss with dressing and top with cranberries.
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25
Whole Wheat Mustard Gnocchi: Place potatoes in stockpot; cover with water.
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26
Bring to a boil; reduce heat and simmer until tender.
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27
Drain; pass through a food mill.
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28
Add salt, nutmeg, mustard, whole wheat flour and half of the all-purpose flour.
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29
Knead dough just until it is no longer sticky, adding more flour if needed.
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30
Roll dough out into 12x1/2-inch logs.
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31
Cut into 1-inch pieces and roll on the back of a fork to create grooves.
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32
Cover; refrigerate until ready to use.
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33
Sauce for Gnocchi: Soak bread in water about 10 to 20 min.
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34
or until soft.
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35
Squeeze out water; place bread in food processor.
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36
Add remaining ingredients; process until blended.
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37
(Note: If needed, add water and puree to make a proper sauce consistency.)
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38
Cranberry Mostarda: Place onions and oil in saute pan over low heat.
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39
Sweat onions until translucent; deglaze pan with vinegar.
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40
Reduce until consistency is almost dry.
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41
Add wine; continue cooking until reduced by half.
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42
Add frozen cranberries and sugar; cover with water.
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43
Add honey, dry mustard.
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44
Dijon mustard, seeds, rosemary, thyme, bay leaves and salt.
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45
Cook over medium heat for 20 min., crushing cranberries occasionally.
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46
Add dried cranberries; continue cooking until cranberries are soft, adjusting consistency with water, if desired.
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47
For each serving: Boil about 2 oz.
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48
Gnocchi until they float; drain.
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49
Saute in olive oil as needed until lightly browned, stirring occasionally.
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50
Meanwhile, cook 1 Whitefish fillet in olive oil as needed in medium saute pan over medium heat about 2 min.
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51
on each side or until cooked though.
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52
Add 1 oz.
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53
of Turnip Puree to warmed plate; spread across plate.
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54
Place 3 oz.
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55
of Mustard Greens Salad to the right of Puree.
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56
Place 2 oz.
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57
of Gnocchi with 1/2 cup Gnocchi Sauce on the left side.
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58
Top Salad with fish, crust side up.
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59
Add 2 oz.
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60
of Cranberry Mostarda across the front of dish; top with 3 to 4 Pickled Radish slices.
