This menu can be adjusted to the number of guests (doubled) although I think you may find there are enough fritters in this recipe for 10 people.
Starter:
Baby salad greens with Asian pear slices and balsamic vinegrette.
Baked Pistachio Fish
6 6oz Fillets of Mahi-Mahi, Ono or firm white fish (I’ve used Tilapia)
1 cup garlic herb butter
2TBS butter
1 cup chopped pistachios
½ cup fresh bread crumbs
½ cup grated fresh parmesan
½ cup evoo
Fresh spinach
Place the fish on a buttered baking sheet….(when I use Tilapia I do about 10 6oz pieces…it’s thinner than the mahi-mahi)
Cover each fillet with room temp. garlic-herb butter
Coat each fillet with the pistachios
Mix the crumbs and cheese together and coat the fish over the nuts.
Drizzle with the evoo.
Bake in pre-heated oven 350* for about 25mins…(I do it for about 15 mins with the Tilapia)…...
Make a Rissotto as you would normally do but add some mushrooms that have been diced small (what ever I have on hand I use, just a couple) and then at the end pour in some truffle oil....to die for!
Wilt as much spinach as you think you may need in the microwave or a saucepan with some butter. I chop new baby leaves a bit and barely wilt.
For the fritters.
3/4 Lb Butternut (or other orange pumpkin)
2 1/2cups milk
1/2 cup butter
2/3 cup flour
1TBL nutmeg
4 eggs
salt and pepper
Salt and Pepper the butternut and cover with foil.
Roast for 25 mins until very soft.
Cool
Make a THICK white sauce with the butter, nutmeg, flour and milk
It will be thick as it begins to dry turn it into a mixer
Add the butternut (that you have removed skin, seeds and fiber from)a TBL spoon at a time
Add beaten eggs 1 at a time
Whizz
Fry a spoon or two to see if it holds it's shape...(I generally add about 2TBL of self-raising flour to thicken it a bit as the pumpkin we get here is often more watery then butternut.
This is something you will need to check.)
Sun-dried tomato sauce:
Use tomatoes that are not dried out too much
I would deff. double this quantity as there never seems enough.
1 cup of tomatoes.
2TBL roasted garlic...(Pop 3 heads of garlic that you have prepared by slicing the tops off and place in a square of tin foil. Drizzle evoo over, wrap and pop them in the oven as you begin all prep for the meal.
1/2 cup evoo
2 TBL balsamic vinegar
1TBL pine nuts
fresh basil leaves at least 12.
In a food processor add all the ingredients and pulse.
Run the machine just till it makes a nice thick homegenous sauce
Refrigerate
Plate the meal
Sauce a section of the plate and place fish atop, (I also put a little spinach under one side of the fish)
Mold the rissotto and top with the spinach
Place two or three fritters on top of the spinach.
Dessert:
Cheese board, crackers, grapes and an excellent bottle of Port.
Enjoy
Starter:
Baby salad greens with Asian pear slices and balsamic vinegrette.
Baked Pistachio Fish
6 6oz Fillets of Mahi-Mahi, Ono or firm white fish (I’ve used Tilapia)
1 cup garlic herb butter
2TBS butter
1 cup chopped pistachios
½ cup fresh bread crumbs
½ cup grated fresh parmesan
½ cup evoo
Fresh spinach
Place the fish on a buttered baking sheet….(when I use Tilapia I do about 10 6oz pieces…it’s thinner than the mahi-mahi)
Cover each fillet with room temp. garlic-herb butter
Coat each fillet with the pistachios
Mix the crumbs and cheese together and coat the fish over the nuts.
Drizzle with the evoo.
Bake in pre-heated oven 350* for about 25mins…(I do it for about 15 mins with the Tilapia)…...
Make a Rissotto as you would normally do but add some mushrooms that have been diced small (what ever I have on hand I use, just a couple) and then at the end pour in some truffle oil....to die for!
Wilt as much spinach as you think you may need in the microwave or a saucepan with some butter. I chop new baby leaves a bit and barely wilt.
For the fritters.
3/4 Lb Butternut (or other orange pumpkin)
2 1/2cups milk
1/2 cup butter
2/3 cup flour
1TBL nutmeg
4 eggs
salt and pepper
Salt and Pepper the butternut and cover with foil.
Roast for 25 mins until very soft.
Cool
Make a THICK white sauce with the butter, nutmeg, flour and milk
It will be thick as it begins to dry turn it into a mixer
Add the butternut (that you have removed skin, seeds and fiber from)a TBL spoon at a time
Add beaten eggs 1 at a time
Whizz
Fry a spoon or two to see if it holds it's shape...(I generally add about 2TBL of self-raising flour to thicken it a bit as the pumpkin we get here is often more watery then butternut.
This is something you will need to check.)
Sun-dried tomato sauce:
Use tomatoes that are not dried out too much
I would deff. double this quantity as there never seems enough.
1 cup of tomatoes.
2TBL roasted garlic...(Pop 3 heads of garlic that you have prepared by slicing the tops off and place in a square of tin foil. Drizzle evoo over, wrap and pop them in the oven as you begin all prep for the meal.
1/2 cup evoo
2 TBL balsamic vinegar
1TBL pine nuts
fresh basil leaves at least 12.
In a food processor add all the ingredients and pulse.
Run the machine just till it makes a nice thick homegenous sauce
Refrigerate
Plate the meal
Sauce a section of the plate and place fish atop, (I also put a little spinach under one side of the fish)
Mold the rissotto and top with the spinach
Place two or three fritters on top of the spinach.
Dessert:
Cheese board, crackers, grapes and an excellent bottle of Port.
Enjoy