Fresh Sea bass & Gnocchi with a Lamb Rague

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PLATES: HERE OR HERE // FLATWARE: HAMPTON FORGE (SOLD OUT) OR ALSO LOVE THESE // STEMWARE: HERE (I LOVE A BIG WINE GLASS!!) //


cropped-img-maddox-mom.pngThis past week we had some family over for dinner! I haven’t had much time to prepare a nice meal in awhile with Maddox always by my side, but I had our sitter stay later and was able to spend a little more time on dinner! Paired with some of our favorite wines from our most recent Napa trip to Alpha Omega winery! Recipe’s below, hope you enjoy some of my favorite dishes!

Appetizer: 
Parmesan Tuiles topped with heirloom tomato salad or goat cheese mousse

Tuiles Ingredients

  • 6 tablespoons freshly grated Parmigiano-Reggiano cheese
  • 1 1/2 tablespoons unsalted butter, softened
  • 1 tablespoon plus 2 teaspoons all-purpose flour, plus more for pressing
  • Freshly ground pepper

Tomato salad Ingredients

  • 1 1/2 cups finely diced heirloom tomatoes
  • 1 tablespoon snipped chives
  • 1 teaspoon coarsely chopped tarragon
  • 2 teaspoons extra-virgin olive oil
  • Salt

Goat Cheese Mousse Ingredients

  • 6 oz. fresh goat cheese
  • 4 to 6 tablespoons heavy cream
  • 1 tablespoon parsley
  • 1 /2 tablespoon chives (more or less)
  1. Preheat the oven to 400° and line a large baking sheet with parchment paper. In a medium bowl, combine the Parmigiano-Reggiano cheese with the butter, flour and a generous pinch of pepper and mash the ingredients until a dough forms. Form the dough into a 4-inch log. Cut the log into 12 equal slices and arrange the slices on the baking sheet. Using your fingers, press the slices into 1 1/2-inch rounds.
  2. Bake the tuiles on the lowest rack in the oven for about 7 minutes, rotating the pan halfway through baking, until the tuiles are golden brown and sizzling. Let the tuiles cool completely, then transfer them to a paper towel–lined plate and blot the excess fat.
  3. In a small bowl, toss the tomatoes with the chives, tarragon and olive oil and season with salt and pepper. Spoon the salad over the tuiles and serve right away.
  4. In a small bowl, whip the goat cheese, chives, parsley & cream together.

Second course:
Gnocchi with a Lamb Rague

Ingredients

  • 1 lb Gnocchi (sorry, I had time but didn’t have THAT much time to make from scratch)
  • 1 can marinara sauce (or use your own family recipe)
  • 1 lamb shenk
  • 1 cup dry red wine
  • salt/pepper to taste
  • 1 tablespoon fresh parsley
  • 1 tablespoon fresh mint
  • 1 tablespoon fresh basil
  1. First add 2 cups water and 1 cup wine to a pot and place the lamb shenk in the pot to boil.
  2. Add salt, pepper marinate for 3 1/2 hrs with lid over top. Add more water if needed.
  3. Take out lamb and cut into shredded pieces.
  4. Add sauce, fresh herbs & lamb to pot.

Main Course:
Fresh Sea bass with a Mango chutney

Ingredients

  • Fresh wild Sea bass
  • Salt/Pepper to taste
  • 1 Mango
  • 1 fresh cut corn
  • 1 dozen Yellow heirloom tomatoes (or red whichever your preference)
  • 1 tablespoon Cilantro
  • 1 tablespoon Oil (we use safflower oil – but any light oil you like will do)
  • 1 teaspoon chopped jalapeños or a green mild pepper
  1. I start by pan searing the sea bass before transferring to the oven at 400° and cook through – timing may vary depending on the cut and amount of fish.
  2. For the chutney I chop up the remaining ingredients and mix together. I put in the refrigerator while I prepare the fish. Top off once fish is cooked.

Dessert: 
I didn’t have much time left – so I planned to just have a raspberry sorbet, which was light and just a perfect ending to a great meal! If you’re feeling like making it a little extra special – you could always do a fresh whipped cream.

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