Pan Seared Orata with Roasted Garlic and Gnocchi
Chef Rick Moonen of rm – New York, NY
Adapted by
September 2004
Yield: 4 Servings

1 medium potato, washed, baked, riced and cooled
1 egg
1 cup all purpose flour
¼ cup olive oil
Salt and pepper, to taste

Tomato Vinaigrette:

2 plum tomatoes, peeled, seeded and diced with scraps reserved
2 ounces red wine vinegar
6 ounces extra virgin olive oil
Salt and pepper, to taste

Garlic Paste:
12 hard-boiled eggs, yolks only
2 Tablespoons roasted garlic
1 teaspoon extra virgin olive oil
Salt and pepper, to taste

Orata Filets:

4 approximately 8-ounce fillets of orata, with skin on
1 cup Wondra flour
Salt and pepper, to taste
2 Tablespoons extra virgin olive oil
1 Tablespoon capers, rinsed
4 ounces Kalamata olives, pitted and sliced thin
2 ounces fresh parsley, chopped
4 ounces canola oil
2 ounces black olive paste, mixed with 2 ounces extra virgin olive oil

For the gnocchi:
Bring a large pot of generously salted water to a boil. Combine the riced potato with the egg, flour, and salt and pepper. Mix to form a soft and uniform dough. Roll the dough into logs approximately 1 inch in diameter. Cut the logs into 1 inch lengths to make the gnocchi. When the water is boiling, add the gnocchi and cook until they float, approximately 30 seconds. Drain the gnocchi, toss with olive oil to prevent sticking, and reserve.

For the tomato vinaigrette:
Combine the vinegar, olive oil and tomato scraps in a blender or in a bowl with a hand blender. Puree until smooth, and season with salt and pepper to taste. Strain the vinaigrette through a cheesecloth or fine strainer and reserve.

For the garlic paste:
Combine the egg yolks and roasted garlic, and 1 teaspoon extra virgin olive oil in a food processor, and pulse until smooth. Add salt and pepper to taste, and reserve.

For serving:
Combine the diced tomato, capers, sliced olives, cooked gnocchi and parsley in a small pot over low heat. Warm gently and season with the tomato vinaigrette. Separately warm the garlic paste in a small pot.

Season the orata fish on both sides with salt and pepper to taste, and coat the skin side with the Wondra flour. In a medium sauté pan with 2 tablespoons olive oil, place the fish skin side down and heat until just cooked. The skin should be crisp.

Place a tablespoon of the warm garlic paste in the center of four serving plates. Top with the fish filet. Add to the side of the plate a large spoon of the gnocchi mixture. Drizzle the entire plate with the black olive puree and remaining tomato vinaigrette. Serve immediately.