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Zucchini-Wrapped Fish with Butternut Squash Hash and Pinot Noir Butter Sauce (Emeril Lagasse) Recipe

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Zucchini-Wrapped Fish with Butternut Squash Hash and Pinot Noir Butter Sauce (Emeril Lagasse)
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Ingredients
21
Count
Nutrition
810
Calories
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Ingredients:

Directions:

  1. In a large saute pan, heat 1 tablespoon of the oil over medium-high heat. Add the sausage and stir to break up into pieces. Cook until browned, 3 to 4 minutes. Add the onions and garlic and cook, stirring, until soft, 3 minutes. Add the squash and cook, stirring, until golden brown, 5 to 6 minutes. Add the sugar, salt, pepper, and chicken stock, and stir. Cover and cook over medium heat until the squash is tender, 5 to 6 minutes. Uncover, stir, and cook until the liquid is absorbed, 2 to 3 minutes. Remove from the heat, adjust seasoning, to taste, and cover to keep warm until ready to serve.
  2. Preheat the oven to 400 degrees F.
  3. Using a mandolin or other slicing machine, cut the zucchini lengthwise into long ribbons, about 1/8-inch thick. On a work surface, overlap 2 long zucchini ribbons to form a cross. In the center of the cross, place 1 halibut medallion and season lightly with salt and pepper. Brush a small amount of egg wash on each zucchini strip and fold alternately over the fish to form a tight package. Lightly salt and pepper. Repeat with the remaining ingredients.
  4. In a large non-stick skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the fish packages, folded side down, and sear for 2 to 3 minutes. Add the butter, turn the fish and place in the oven until cooked through and tops are golden, 5 minutes. Remove from the oven.
  5. To serve, spoon the squash hash in the center of 4 plates. Top each portion with 2 fish packages and nap with the Pinot Noir Butter Sauce. Garnish each plate with zucchini blossoms and sprinkle with chopped chives. Serve immediately.
  6. Pinot Noir Butter Sauce:
  7. In a medium saucepan, combine the shallots, wine and peppercorns and bring to a boil. Reduce the heat to medium-low and simmer until reduced in volume by half, about 2 minutes. Whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking.
  8. Strain into a clean container and use immediately.
  9. Yield: 1 cup
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 809.6 Kcal (3390 kJ)
Calories from fat 667.99 Kcal
% Daily Value*
Total Fat 74.22g 114%
Cholesterol 206.22mg 69%
Sodium 296.4mg 12%
Potassium 810.49mg 17%
Total Carbs 26.52g 9%
Sugars 5.99g 24%
Dietary Fiber 3.87g 15%
Protein 9.4g 19%
Vitamin C 40mg 67%
Vitamin A 2.3mg 78%
Iron 2.4mg 13%
Calcium 119.1mg 12%
Amount Per 100 g
Calories 217.64 Kcal (911 kJ)
Calories from fat 179.57 Kcal
% Daily Value*
Total Fat 19.95g 114%
Cholesterol 55.44mg 69%
Sodium 79.68mg 12%
Potassium 217.88mg 17%
Total Carbs 7.13g 9%
Sugars 1.61g 24%
Dietary Fiber 1.04g 15%
Protein 2.53g 19%
Vitamin C 10.7mg 67%
Vitamin A 0.6mg 78%
Iron 0.6mg 13%
Calcium 32mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.6
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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