This dish harmonizes the succulent spirit of skatefish with the rich texture of gnocchi. Finished with fresh basil and a drizzle of extra virgin olive oil, it’s a perfect springtime affair!
This wonderful fish is one of the sweetest white fleshed fish available. It’s large body area makes it super rich in collagen. This means that the sauce that the fish is rendered in becomes a syrupy natural cream that coats the gnocchi with flavor without the use of thickeners. I call the special technique I use in this dish a “fumettino” and it can be applied to a myriad of other preparations. This dish harmonizes the succulent spirit of skatefish with the rich texture of gnocchi. Finished with fresh basil and a drizzle of extra virgin olive oil, it’s a perfect springtime affair!
|Skate fish||1 Kg.|
|Tomatoes (ripe or canned San Marzano)||100 g.|
|Scallions or Leeks||100 g.|
|Onions, sweet||100 g.|
|Basil, julienne||about 3 g.|
|Garlic, peeled, whole||10 g.|
|White wine, dry||330 ml.|
|Coarse Salt (Ravida or from Dominican Republic)||as needed|
|White Pepper||as needed|
|Extra Virgin Olive Oil||200ml. + 300 ml. +200ml.|
|Butter, cold, cut in cubes||20 g.|
|Potato gnocchi||1 Kg.|
•Separate the “wings” from the dorsal of the fish. Set them aside and discard dorsal.
•Boil gnocchi in salted water until al dente. Drain and gently toss in a bowl with 20cl of the oil. Place in the freezer or better in a flash freezer until cool. Store in refrigerator covered with plastic wrap. •Slice tomatoes rounded. •Thinly slice carrots lengthwise. •Slice scallions long ways. •Slice onions long ways.
•Pour 30cl of oil and place the butter in a heavy bottom saucepot. •In this order, place the vegetables in the same saucepot on top of each other: carrots, scallions, onions and tomatoes.
•Sprinkle some of the course salt on the tomatoes and place the skatefish on top being careful that the vegetable do not fall.
•Cover the pot and turn on fire to low heat. Cook until drippings on bottom or sides of pot turn dark brown (approx. 10 minutes depending on the quality of the pot). Turn off fire.
•Remove fish from pot and gently peel off the meat that surrounds the bones. •Set meat aside.
•Place bones back in pot with the vegetables and turn on fire to very low heat. •Regardless of the amount of liquid present in the pot, add the white wine and cover. Cook until the alcohol evaporates from the wine at which point it will be sweet to taste (approximately 10 minutes).
•Strain the contents of the pot in a chinoise pressing firmly to extract as much liquid a possible. Discard contents in chinoise and strain the liquid in a fine mesh strainer and set liquid aside. This is your fumettino.
•In one sauté pan, infuse the garlic with 20cl of oil. •Add the fish until hot, salt and pepper to taste. •In another sauté pan, add the fumettino and the gnocchi on medium high heat until the liquid thickens. •Plate the gnocchi with the fish. Drizzle the fumettino over the gnocchi and some extra virgin olive oil on the fish. •Serve with julienne basil. •Serves 4-6 in a three course meal.