Potato-Crusted Red Snapper with Stewed Butternut Squash

Name: Potato-Crusted Red Snapper with Stewed Butternut Squash
Yield: serves 4
Ingredients: 1 sweet onion, finely diced; 3 tablespoons unsalted butter; 1 clove garlic, minced; 1/2 cup dry Riesling; 2 cups vegetable stock; 1 sprig rosemary; 1 large butternut squash, halved lengthwise, seeded, and cut in 1/4-inch dice; Juice of 1/2 small orange; Juice of 1/2 lemon; 1 tablespoon chopped fresh parsley; Salt and freshly ground black pepper; 4 (6-ounce) red snapper filets, boned and skinned; 2 large egg whites; 1 cup potato flakes; Vegetable oil, for frying; Sea salt and freshly ground black pepper; Chopped fresh parsley, for garnish; 1 tomato, peeled, seeded, and diced, for garnish

January 24, 2012

Suzanne Stack regularly updates and modifies her menus to take advantage of the rich, vibrant flavors the time of year offers. The butternut squash for this dish is grown at Blue Heron Farm, just down the road from the 1903 farmhouse she has converted to one of the Finger Lakes’ most charming restaurants.

Recipe notes

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