Zucchini-Wrapped Fish, Butternut Squash Hash, Butter Sauce

By á-170456

Ingredients

• PINOT NOIR BUTTER SAUCE:
• 3 tablespoons olive oil
• 4 ounces hot Italian sausage chopped or crumbled
• 1/2 cup minced yellow onions
• 1 1/2 teaspoons minced garlic
• 1 small butternut squash - (1 to 1 1/2 lbs) peeled, halved, seeds and fibers removed, and diced
• 2 teaspoons light brown sugar
• Salt to taste
• Freshly-ground black pepper to taste
• 1/2 cup chicken stock
• 2 large zucchini ends trimmed
• 8 grouper, halibut or other firm mild
• fish medallions - (3 oz ea) trimmed to
• measure each abt 1 1/2" to 2" square
• 1 large egg beaten with
• 1 tablespoon water to make an egg wash
• 2 tablespoons unsalted butter
• Pinot Noir Butter Sauce (listed below)
• Zucchini blossoms for garnish
• Chopped chives for garnish
• 2 tablespoons finely-minced shallots
• 1/2 cup pinot noir (or other dry red wine)
• 1 teaspoon black peppercorns
• 2 sticks cold unsalted butter cut into pieces
• Salt to taste

Details

Servings 4

Preparation

Step 1

In a large saute pan, heat 1 tablespoon of the oil over medium-high heat. Add the sausage and stir to break up into pieces. Cook until browned, 3 to 4 minutes. Add the onions and garlic and cook, stirring, until soft, 3 minutes. Add the squash and cook, stirring, until golden brown, 5 to 6 minutes. Add the sugar, salt, pepper, and chicken stock, and stir. Cover and cook over medium heat until the squash is tender, 5 to 6 minutes. Uncover, stir, and cook until the liquid is absorbed, 2 to 3 minutes. Remove from the heat, adjust seasoning, to taste, and cover to keep warm until ready to serve.

Preheat the oven to 400 degrees.

Using a mandolin or other slicing machine, cut the zucchini lengthwise into long ribbons, about 1/8-inch thick. On a work surface, overlap 2 long zucchini ribbons to form a cross. In the center of the cross, place 1 halibut medallion and season lightly with salt and pepper. Brush a small amount of egg wash on each zucchini strip and fold alternately over the fish to form a tight package. Lightly salt and pepper. Repeat with the remaining ingredients.

In a large non-stick skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the fish packages, folded-side down, and sear for 2 to 3 minutes. Add the butter, turn the fish and place in the oven until cooked through and tops are golden, 5 minutes. Remove from the oven.

To serve, spoon the squash hash in the center of 4 plates. Top each portion with 2 fish packages and nap with the Pinot Noir Butter Sauce. Garnish each plate with zucchini blossoms and sprinkle with chopped chives. Serve immediately.

For the Pinot Noir Butter Sauce: In a medium saucepan, combine the shallots, wine and peppercorns and bring to a boil. Reduce the heat to medium-low and simmer until reduced in volume by half, about 2 minutes. Whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking.

Strain into a clean container and use immediately. (Makes 1 cup)

This recipe yields 4 servings.