Sauteed Striped Bass with Roasted Pepper Gnochi, White Truffle Wilted Spinach, and Tomato-Saffron Broth
- 4-6 ounce Striped Bass Fillets
- 4 ounces Tomato-Saffron Broth
- 8 ounces White Truffle Wilted Spinach
- 7 each Potato Gnocchi
- Chopped Chives for Garnish
- Preheat oven to 400 degrees
Lightly score the fish on the skin side to prevent curling. Season with salt and pepper and place the fish in a sauté pan with two tablespoons of canola oil. Sauté for 1-2 minutes. Turn the fish over and sauté the flesh side for another minute or so. Turn back on the skin side and place in the oven for five minutes until the fish is done.
To plate, pour the sauce into the bottom of the entree bowl. Sauteed Striped Bass with Roasted Pepper Gnocchi, White Truffle Wilted Spinach, and Tomato-Saffron Broth
- 4-6 ounce Striped Bass Fillets
- 4 ounces Tomato-Saffron Broth
- 8 ounces White Truffle Wilted Spinach
- 7 each Potato Gnocchi
- Chopped Chives for Garnish
- Preheat oven to 400 degrees
Lightly score the fish on the skin side to prevent curling. Season with salt and pepper and place the fish in a sauté pan with two tablespoons of canola oil. Sauté for 1-2 minutes. Turn the fish over and sauté the flesh side for another minute or so. Turn back on the skin side and place in the oven for five minutes until the fish is done.
To plate, pour the sauce into the bottom of the entree bowl. Next, place sautéed gnocchi in the bowl with the sauce. Wilted spinach goes on top of the gnocchi. Squeeze most of the stock or water from the spinach. Sautéed bass goes on top of wilted spinach. To give the dish a better aesthetic look, have one fillet go north and south and the other go east and west. Garnish with whole or minced chives.
Roasted Red Pepper Gnocchi
- 1 pound Russet potatoes,
- peeled and cut into thirds
- 2 Red Bell Peppers, roasted, cored, seeded,
- skin removed and finely chopped
- 1 cup All Purpose flour
- 1 large egg , beaten
- 1 teaspoon salt
- 1 teaspoon ground basil
Boil potatoes in water until tender. Pass them through a food mill or ricer onto a clean work surface. Pat dry chopped up peppers.
With the potatoes on the work surface, make a well in the center and generously sprinkle flour over the potatoes. Place salt, egg, basil, and chopped peppers in the center of the well. Stir this into the flour and potatoes using a fork. With the ingredients mixed, roll the dough into a ball and knead until it is somewhat dry. This takes 4-6 minutes. Next, place sautéed gnocchi in the bowl with the sauce. Wilted spinach goes on top of the gnocchi. Squeeze most of the stock or water from the spinach. Sautéed bass goes on top of wilted spinach. To give the dish a better aesthetic look, have one fillet go north and south and the other go east and west. Garnish with whole or minced chives.
Roasted Red Pepper Gnocchi
- 1 pound Russet potatoes,
- peeled and cut into thirds
- 2 Red Bell Peppers, roasted, cored, seeded,
- skin removed and finely chopped
- 1 cup All Purpose flour
- 1 large egg , beaten
- 1 teaspoon salt
- 1 teaspoon ground basil
Boil potatoes in water until tender. Pass them through a food mill or ricer onto a clean work surface. Pat dry chopped up peppers.
With the potatoes on the work surface, make a well in the center and generously sprinkle flour over the potatoes. Place salt, egg, basil, and chopped peppers in the center of the well. Stir this into the flour and potatoes using a fork. With the ingredients mixed, roll the dough into a ball and knead until it is somewhat dry. This takes 4-6 minutes.