Recipe Provided by Executive Cash Shane Cash: Stephen Starr Events
Directions:
4 3 oz Branzino Filets
2 oz Extra Virgin Olive Oil
2 oz Whole Butter
Brussel Sprouts
12 oz Brussel Sprouts, cut in half
3 oz diced Guanciale
1 clove sliced Garlic
1 sprig of Rosemary
1/2 Lemon, squeezed
Squash
12 large Butternut Squash, Peeled and Diced
2 oz Extra Virgin Olive Oil
1 dash Chopped Fresh Thyme
Sauce
1 oz Extra Virgin Olive Oil
1 clove sliced Garlic
1 dash minced Shallots
1 dash crushed Red Pepper
3 oz White Wine
½ Lemon, squeezed
2 oz diced Butter
1 dash chopped Parsley
Ingredients:
- For the fish, heat a nonstick pan and add the olive oil
- Season the fish and sear skin side down for two minutes and place in a 350-degree oven.
- Cook for five minutes until desired temperature (medium recommended), set aside.
- For the brussel sprouts, clean the brussel sprouts and cut in half.
- Render (sauté slowly) the guanciale in a sauté pan for three minutes.
- Add the sliced garlic, rosemary, Brussel sprouts and squeezed lemon, toss.
- Place brussel sprouts in a 350-degree oven for 20 to 30 minutes until tender.
- For the Butternut Squash, toss the squash with thyme, olive oil, salt and pepper.
- For the sauce, sauté the garlic, shallots and red pepper in olive oil in a sauce pot.
- Deglaze with wine, squeeze lemon juice into the sauce and reduce.
- Whisk in butter and add parsley.
- Place the brussel sprouts and squash on the platter.
- Place the fish on top of the vegetables and ladel sauce on top of the fish.
