Bertolli

Charleston Seafood Recipe List

Blu Restaurant and Bar

One Center Street, Folly Beach, SC 29439
843-588-6658

Red Drum & Parisienne Gnocchi

Red Drum & Parisienne Gnocchi

Serves 2

Ingredients

Ingredients for Red Drum
• 1 each portion Red Drum, skin on
• Vegetable Oil
• Salt

Ingredients for Parisienne Gnocchi
• 1½ cups Water
• 12 tbsp Unsalted Butter (6 oz.)
• 1 tbsp + 1 tsp Kosher Salt
• 2 cups All Purpose Flour, sifted
• 2 tbsp Dijon Mustard
• 1 tbsp Chervil
• 1 tbsp Chives
• 1 tbsp Parsley
• 5 large Eggs

Ingredients for Creme Fraiche
• 6 cups Heavy Cream
• 4 tbsp Buttermilk

Method for Creme Fraiche

• Mix together, then cover and let sit at room temperature for 24 hours.

Method for Parisienne Gnocchi

• Cut butter into flour until thoroughly mixed.
• Then add water and eggs to the mixture, taking care to blend in the eggs, one at a time.
• Next mix in salt and Dijon mustard, lastly, folding in the chervil, chives and parsley.
• Scoop the dough into a Piping bag and then pipe, slicing to desired size, into salted boiling water. Cook until gnocchi floats (approximately 90 seconds, depending on the size).
• Remove from water and toss in Creme Fraiche.

Method for Red Drum

• Salt the skin side of the fillet liberally, allowing the salt to extract liquid from the skin (approximately 10 minutes).
• Using a sharp knife, scrape the salt off the skin then pat the fish dry. Meanwhile, add roughly a tbsp of vegetable oil to a pan, warming to medium heat.
• Place red drum skin side down in pan and apply pressure to the fillet for about 3 minutes, moving the fillet to various areas of the pan to ensure a good crispy skin. • Flip the fillet over and butter baste to desired temperature.

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