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TURKEY TIPS 2007

Chef Joshua Perkins  of The Globe – Atlanta, GA on StarChefs.com
Josh Perkins

The Globe
75 5th St NW
Atlanta, GA 30308
(404) 541-1487


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Pan Roasted Wild Striped Bass, Sweet Potato Gnocchi, Baby White Carrots, Dates, and Citrus Butter
Chef Joshua Perkins of The Globe – Atlanta, GA
Adapted by StarChefs.com
November 2007

Yield: 4 Servings

Ingredients:

Sweet Potato Gnocchi:
  • 3 pounds sweet potatoes, peeled
  • 2 cups all purpose flour
  • 1 whole egg
  • Pinch salt
  • ½ cup canola oil
Citrus Butter:
  • ½ cup orange juice
  • 55 grams brown butter
  • 55 grams softened butter
  • Salt and white pepper, to taste
Striped Bass:
  • 4 6-ounce portions wild striped bass
  • Salt and pepper, to taste
  • 3 Tablespoons oil
  • Butter, as needed
  • 12 baby white carrots, cut on the bias
  • 12 Medjool dates, seeded and sliced

Method:
For the Sweet Potato Gnocchi:
Boil the potatoes until soft then pass through a food mill into a bowl. Add flour, egg, and salt. Gently knead dough until dry to the touch then roll into ¾ inch diameter dowels and cut into 1 inch long pieces. Boil gnocchi in salted water until they begin to float (about 1 minute) then shock in ice water. Toss in oil and serve immediately.

For the Citrus Butter:
Reduce orange juice by ½ and cool before processing in a blender and gradually drizzling in the brown butter. Drop in the soft butter a little at a time until emulsified, then season to taste.

To Assemble and Serve:
Season the filets on both sides. In a large sauté pan over medium-high heat, add oil and sauté the filets for 3 to 4 minutes per side, or until cooked through. Meanwhile, in another large sauté pan, lightly brown the gnocchi in butter. Add the carrots and dates, sauté 2-3 minutes, and season. Evenly divide the gnocchi mixture between 4 plates, place the filets over the top, and finish with Citrus Butter.

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