Filed under: Fish, Main Course, Sides, Vegetable | Tags: Gnocchi, hamour, Tater Tots
When my husband has to go away for work, I usually take the opportunity to try out a new recipe that I know he probably wouldn’t like and watch a movie that he wouldn’t want to see. On his last trip, I decided that I wanted to make gnocchi. Every time I’ve even hinted that I was going to make it, his immediate response would be, “I don’t like potatoes.” Totally untrue, but has been enough to thwart any attempt in the past. While I was looking through recipes for gnocchi, I saw on Food and Wine gnocchi tater tots. Perfect, I’ll divide the recipe, using half for a gnocchi carbonara for me for a late dinner, and half I’ll make into tots for the kids. I was already planning on baking some fish sticks for them for dinner, and what goes better with fish sticks than tater tots?!?
Well I fried up half of the gnocchi, and I thought they came out pretty tasty. They were like a hybrid of gnocchi, tater tots, and fried breakfast potatoes. I would recommend sticking to russet potatoes, though. I haven’t seen russet potatoes here, and the potatoes I do find (don’t know the variety) are starchy but also kind of waxy. I think the waxy aspect was present in the gnocchi, and while it didn’t ruin it, I know these would have been even better with russet potatoes.
After the kids had their dinner, I put them to bed and started to get to work on my carbonara (the intended subject of this post.) However, I guess my guilty pleasure got the best of me. I was so into the latest episode of Real House Wives of New Jersey I just downloaded on itunes, I way overcooked the gnocchi. They were a big globby potato mess, so I had to toss them and finish the kids’ fish sticks for dinner instead.
I guess it was a good thing I snapped a few pictures of my tots 🙂
Gnocchi “Tater Tots” with Crispy Fish Sticks
*Gnocchi recipe from epicurious.com
1 1/2 pounds russet potatoes, scrubbed
1 cup (or more) all purpose flour
1 large egg yolk, beaten to blend
1 teaspoon coarse kosher salt
Large pinch of freshly grated nutmeg
Vegetable oil, for frying
1 lb Hamour Filet
1 cup honey Dijon mustard
2 cups Panko bead crumbs
salt/pepper to taste
Line large baking sheet with parchment paper. Transfer potatoes to large bowl. Add 1 cup flour; toss to coat. Form well in center of potato mixture. Add egg yolk, coarse salt, and nutmeg; stir with fork until mixture is evenly moistened (mixture will look shaggy). Turn mixture out onto lightly floured work surface. Knead until dough comes together, sprinkling dough with flour very lightly only if dough is very sticky. Form dough into ball; divide into 4 pieces. Roll each piece between hands and work surface into 3/4-inch-thick rope. Cut each rope into 3/4-inch pieces. Place gnocchi on prepared baking sheet.
Working in batches, cook gnocchi in large pot of boiling salted water until gnocchi rise to surface of water. Continue to simmer gnocchi until cooked through and tender, stirring occasionally, about 4 minutes. Using slotted spoon, carefully transfer gnocchi to bowl of ice water, then to paper towels to drain. Meanwhile, heat oil to 350 degrees. Fry gnocchi3-4 minutes, or until golden brown. Remove from oil to paper towel lined plate and salt immediately.
To make the fish sticks: Cut the hamour filet into strips. Coat strips with mustard, then with bread crumbs. Bake for 10 minutes, or until crisp and cooked through.
My husband has had big grilling plans for this Labor Day Weekend. He was finally going to fire up our new (charcoal) grill. Hot dogs, hamburgers, steaks, sausage, corn, shrimp, were all on his menu. However, before we indulged in all that grilled and greasy goodness, I thought I’d kick off the weekend with something a little healthier.
Hamour is acommon local fish, the Arabian name for grouper. I read that it’s high in Omega-3’s. This was my first time cooking it, but it won’t be the last. It was perfect for grilling, very firm and meaty. While it was cooking, I thought it had a strong fishy smell, but the taste was very mild. When I tasted the fish, I was a little worried that my sauce would over power the mild and slightly sweet taste, but I think it complemented it well.
Grilled Hamour with Spicy Tomato and Cumin Sauce
2 pounds hamour filets
2 small limes
1 pound yellow and red grape tomatoes
1 tablespoon olive oil
2 tablespoons green onion, chopped
2 tablespoons cilantro, chopped, plus more for garnish
1 small green chili, chopped and seeds removed
1 large clove garlic, chopped
2 teaspoons cumin
salt and pepper to taste
To make tomato sauce: Preheat oven to 400. Toss tomatoes, oil, salt and pepper in a bowl. Place on a baking sheet and roast until the tomatoes start to blacken and burst, 10-15 minutes. Cool tomatoes. When cooled, puree tomatoes, onion, cilantro, green chili, garlic, cumin. Add juice and zest of 1 lime. Store sauce in the refrigerator until ready to serve.
To grill hamour: Prepare grill (in my case, get coals hot.) Squeeze juice of one lime over both sides of the filet and season with salt and pepper. Grill hamour 15 minutes, or until cooked through, turning half way through.
Serve grilled hamour with chilled tomato sauce, cilantro and extra lime wedges.