Suzanne Stack regularly updates and modifies her menus to take advantage of the rich, vibrant flavors the time of year offers. The butternut squash for this dish is grown at Blue Heron Farm, just down the road from the 1903 farmhouse she has converted to one of the Finger Lakes’ most charming restaurants.
Recipe information
Yield
serves 4
Ingredients
Stewed Butternut Squash
Preparation
Step 1
To make the squash, sweat the onion for about 8 minutes over low heat with 1 tablespoon of the butter. Add the garlic and deglaze with the dry Riesling. Reduce the liquid until the pan is dry, about 8 minutes. Add the stock and rosemary and simmer for 10 minutes on medium-low heat. Add the squash and cook for another 10 minutes or until tender. Swirl in the remaining 2 tablespoons butter, the orange juice, lemon juice, and the parsley. Remove and discard the rosemary sprig and season with salt and pepper to taste. Keep warm over low heat.
Step 2
To make the fish, place the egg whites and potato flakes in separate bowls. Dip the fish filets in the egg whites and then into the potato flakes. Press to adhere. Cover the filets with plastic wrap and refrigerate for at least 30 minutes, or up to 6 hours in advance.
Step 3
Preheat the oven to 450°F. Heat 1/4 inch of vegetable oil in a heavy skillet over medium-high heat. When hot, add the fish and brown for about 2 minutes per side. Finish off in the oven for about 6 minutes, until the fish is firm to the touch and opaque.
Step 4
Place equal portions of the stewed squash in 4 large, shallow soup bowls. Top with a fish filet and sprinkle with parsley and diced tomato.
note
Step 5
Use organic potato flakes if available in your area. To speed up the process, the filets can be cooked fully in the sauté pan instead of in the oven, cooking about 4 minutes per side.
