| Yield: 6
servings
Ingredients:
- 6 russet potatoes, washed
- 1 large egg
- 1 cup cake flour
- 2 cups smoked trout, cut or torn into large pieces
- 2 Tablespoons sage, chiffonade
- 1 cup whole butter
- Juice of two lemons
- 1 bunch watercress
Method:
Preheat oven to 450 degrees. On a baking sheet, roast potatoes
until fork tender, about one hour. Remove potatoes from the oven
and allow to cool. As soon as the potatoes cool sufficiently to
be handled, puree potatoes with a potato ricer or food mill. Let
potato puree cool completely.
Mix potato puree with the egg and then add the cake flour. Season
with salt and white pepper. Mix well but be careful not to overmix
the dough. Turn the dough out onto a floured cutting board. Roll
the potato mixture into long sausages that are about 1 inch thick.
Then cut the dough into ¼ inch thick slices. Freeze the gnocchi
until needed. (Gnocchi are cooked from a frozen state, which
enables them to be sautéed).
In a large sauté pan, melt ¼ cup of the butter.
Over medium heat, sauté the frozen gnocchi until golden.
Then flip the gnocchi and cook an additional 2 minutes. Add the
smoked trout and cook until trout is warmed. Season with salt and
white pepper.
In a separate sauté pan, melt the remaining butter. Heat
the butter until it is browned and has a nutty aroma. Add the lemon
juice and sage and season with salt and white pepper.
To serve:
Divide the gnocchi and trout into 6 heated entrée bowls.
Spoon the brown butter atop the gnocchi and garnish with watercress.
Serve immediately.
Wine Pairing:
This dish is screaming for chardonnay, one with citrus notes and
lightly oaked. The 2001 Chateau Montelena Chardonnay from
Napa Valley would pair nicely.
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