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Pumpkin ravioli with sage

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Chish and fips (and mushrooms)


You'll need

3 yellow-fleshed potatoes, such as Nicola, Charlotte or pink-eye (about 150gm each), unpeeled For deep-frying: vegetable oil 1 snapper fillet (about 800gm), pin-boned, skin scored into 8 pieces 1 tbsp olive oil 200 gm young Roman beans, tailed and halved widthways 50 gm butter, coarsely chopped 3 garlic cloves, finely chopped 300 gm assorted mushrooms, such as wood-ear, chestnut and enoki, trimmed 1 tsp white wine vinegar 80 ml white wine

Method

  • 01
  • Scrub potatoes and place in a saucepan with enough cold water to cover. Bring to the boil, cook until parboiled (6-8 minutes). Drain, then, when cool enough to handle, cut into quarters and squash with your hand, set aside.
  • 02
  • Preheat vegetable oil in a deep-sided saucepan or deep-fryer to 180C. Heat a large non-stick frying pan over medium high heat. Brush snapper with olive oil, season to taste and cook, skin-side down, pressing lightly, until cooked most of the way through (4-8 minutes), then carefully turn and cook until just cooked through (1-2 minutes). Keep warm.
  • 03
  • Meanwhile, deep-fry potatoes in vegetable oil until golden and crisp (5 minutes), drain on absorbent paper, set aside and keep warm.
  • 04
  • Meanwhile, blanch beans (3 minutes), drain, set aside, keep warm.
  • 05
  • Heat a separate frying pan over high heat, add butter and garlic, and when foaming add mushrooms and stir occasionally until tender (1-2 minutes). Deglaze with white wine vinegar, then wine, and cook until reduced(2-4 minutes). Serve fish immediately with Roman beans, potatoes and mushrooms.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

The cherry fruit and powdery tannins of a young sangiovese.

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