Red Snapper with Purple Gnocchi and Vanilla Saffron Sauce
I made this dish a while ago for a chef’s table at work. It was so much fun and everyone loved it. The smooth silkiness of the vanilla sauce really brings out the sweetness of the red snapper along with the fluffy crispiness of the gnocchi, yum! You can of course switch out the snapper for other fish and also use different potatoes for the gnocchi. But be sure to roast the potatoes as it will bring out the flavors of the potatoes. if you’re looking to save time, make the gnocchi ahead and keep in the cooler.
Purple Gnocchi
Ingredients
- 2 lbs. purple potatoes, peeled and small diced
- 3 eggs
- 1 1/2 cup all-purpose flour
- 2 tbsp. salt
Directions
Preheat the oven to 425 degrees F. Place the potatoes on a small roasting pan and bake for about 20 minutes until golden and tender.
When the potatoes are cool enough to handle push them through a ricer to get the potatoes to a nice and fluffy consistency. Once all pushed through form into a rough ball onto a clean work surface. Create a well in the center. Crack the eggs into the center and pour the flour around the edge.
It will get a little messy but you will just have to work with it. Using a fork whisk the eggs and start slowing incorporating the potatoes and flour. Use your hands and start kneading it all together, until it forms a smooth ball.
To start cutting the gnocchi, on a floured work surface, cut dough ball into about 6 pieces. Roll each one out into a long rope. Using a knife or pastry cutter, cut 1 inch pieces, and set onto a floured baking sheet to set aside. Make sure they aren’t on top or touch each other or they will stick together.
Bring a large pot of water to soft boil. In batches cook the gnocchi for about 20-30 seconds until they float, remove and set on a separate sheet pan to continue cooking the rest. Set all aside while preparing the rest of the meal.
Right before you’re ready to plate, heat a non-stick pan to medium heat add oil and sautee until golden.
Red Snapper
Ingredients
- 1 lb. (4-6 oz portions) fresh red snapper, boneless and skin on
- 2 tbsp. extra virgin olive oil
- season with salt and black pepper
Directions
Using a non-stick pan heat the oil to medium high and sear the snapper, starting skin side down until crispy then flip, for about 3-4 minutes on each side just until golden brown. Keep warm and set aside.
Carrot Radish Salad
Ingredients
- 1 cup rainbow carrots, peeled and thinly sliced
- 1/2 cup watermelon radish, thinly sliced
- 1 lemon juiced
- 1 lime juiced
- 1 tbsp. olive oil
- salt and pepper
Directions
Mix carrots and radish together in a small bowl. Squeeze the lemon and lime juice on top, drizzle with olive oil and season with salt and pepper. Set aside.
Saffron Vanilla Sauce
Ingredients
- 1/2 vanilla bean, split
- 1 cup unsalted chicken stock
- 1/4 tsp. saffron threads
- 1 1/2 tsp heavy cream
- 10 tbsp. unsalted butter, cut into cubes
Directions
In a small sauce pan heat the vanilla bean, chicken stock and saffron threads to a simmer. Add the heavy cream and then whisk in the butter one cube at a time until it thickens.
Parsley Coulis
Ingredients
- 4 bunches parsley
- 1 tbsp. melted butter
- 1 tbsp. water
- salt to taste
Directions
Bring a small sauce pan of water to boil. Blanch the parsley by adding it to the water until it wilts, just a few seconds. Place in ice bath to stop cooking and squeeze out all the water.
Place the parsley into a blender with melted butter and water, blend until smooth.
Finally to assemble!! Pour a little vanilla saffron sauce on the bottom of the plate, trace the outline with the parsley coulis. Top with the purple potato gnocchi, the seared red snapper and then a little carrot radish slaw to finish it off. Enjoy!!