Sumac Marinated Sablefish & Nettle Pesto Gnocchi

Recipe by Chef John Wahlke

Sumac Marinated Sablefish & Nettle Pesto Gnocchi (makes 2 plates)

3 ounces Nettle pesto

1 dozen blistered cherry tomatoes

½ cup shaved carrot

½ cup Enoki mushrooms

1 tablespoons shallot, minced

1 teaspoon thyme, chopped

2 dozen gnocchi, cooked

¼ cup whole butter

2 portions marinaded Sablefish

2 teaspoons Whitefish caviar

Bulls blood micro radish greens, optional

In a large sauté pan add butter and mushrooms. Sauté mushrooms until golden brown and add tomatoes.  sauté until they begin to split the skin.  Add gnocchi and allow the edges to brown. Add shallots, carrots and thyme.

Turn on the broiler in the oven or set to 425 degrees. Remove Sablefish from the marinade and shake off excess.  Place on a lightly greased baking sheet with parchment.  Cook for approximately 8 minutes. Or less depending on thickness of the fillets.

Spread a thin layer of pesto on each plate.  Spoon the warm gnocchi, mushroom and tomato mix.  Place cooked sablefish on top, then spoon on a small amount of the caviar and bulls blood greens for garnish.

Sumac Marinade

¼ cup fresh orange juice (blood orange for a darker purple color on the fish)

½ teaspoon grated orange zest

1teaspoon fresh ground ginger

1.5 tablespoon honey

2 tablespoons rice vinegar

2 teaspoon chopped chives

1 teaspoon chopped thyme

1.5 tablespoon sumac powder (or fresh ground sumac)

1/3 cup olive oil blend (30/70 olive oil to canola oil)

2 to 4 portions of sablefish

Blend all ingredients except for the oil in a blender.  Slowly drizzle in the oil as you continue to blend.  The dressing will emulsify and thicken.  Place your sablefish in a zip lock bag or container with a sealed lid.  Add marinade and place in refrigerator overnight.

Nettle Pesto

6 cups fresh packed nettle leaves

6-8mfresh mint leaves, optional

2/3 cup pine nuts (or walnuts, pumpkin seeds, or sunflower seeds

3 cloves garlic, peeled and crushed

1/3 cup fresh, finely grated parmesan cheese

¼ teaspoon kosher salt

¼ teaspoon fresh cracked black pepper

1 lemon, zested

½ lemon juiced

¼ teaspoon red chili flakes, optional

1/3 cup olive oil blend (30/70)

Rinse nettles in cold water to remove any dirt or unwanted guests and set aside. Bring a large pot of water (pinch of salt) to a boil. When boiling, add the nettles. Boil for about 90 seconds and quickly remove with a slotted spoon or strainer. Note: if using the mint leaves, add the mint during the last 20 seconds of boiling. Transfer to an “ice bath” to quickly shock and stop the cooking process.  Once cooled completely, remove the leaves and press between a kitchen towel or cheese cloth to remove all the excess water. Set the balled up dry leaves aside. Next add the nuts to an ungreased sheet pan and place under the broiler to lightly roast (being careful not to burn the nuts).  Allow it to cool. In a food processor, add the garlic, parmesan cheese, nuts, salt, pepper, lemon zest, lemon juice, and if using the chili flakes.  Pulse until mixed but still grainy, about 1 minute. Add the nettles and mint leaves, if using. Pulse to incorporate, but not all the way smooth. Now slowly drizzle the oil while pulsing until a fairly smooth consistency is achieved. Use immediately or store in sealed sterilized jars in the refrigerator for up to two weeks.  You can also freeze. To freeze in small quantities, fill ice cube trays with pesto and freeze overnight.  Seal portions in freezer zip locks for up to 5 months in freezer