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.

　　

Ingredients

serves 4

　　

Stewed Butternut Squash

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

　　

Step 1

To make the squash, sweat the onion for about 8 minutes over low heat with 1 tablespoon of the butter. Add the garlic and deglaze with the dry Riesling. Reduce the liquid until the pan is dry, about 8 minutes. Add the stock and rosemary and simmer for 10 minutes on medium-low heat. Add the squash and cook for another 10 minutes or until tender. Swirl in the remaining 2 tablespoons butter, the orange juice, lemon juice, and the parsley. Remove and discard the rosemary sprig and season with salt and pepper to taste. Keep warm over low heat.

　　

Step 2

To make the fish, place the egg whites and potato flakes in separate bowls. Dip the fish filets in the egg whites and then into the potato flakes. Press to adhere. Cover the filets with plastic wrap and refrigerate for at least 30 minutes, or up to 6 hours in advance.

　　

Step 3

Preheat the oven to 450°F. Heat 1/4 inch of vegetable oil in a heavy skillet over medium-high heat. When hot, add the fish and brown for about 2 minutes per side. Finish off in the oven for about 6 minutes, until the fish is firm to the touch and opaque.

　　

Step 4

Place equal portions of the stewed squash in 4 large, shallow soup bowls. Top with a fish filet and sprinkle with parsley and diced tomato.

　　

note

Step 5

Use organic potato flakes if available in your area. To speed up the process, the filets can be cooked fully in the sauté pan instead of in the oven, cooking about 4 minutes per side.

　　Greetings from the Finger Lakes