North African Sea Brass
1 fresh Sea Brass
1 red capsicum
5 garlic cloves
1 big sweet potato
1 tablespoon paprika
1 teaspoon chili powder
1 teaspoon caraway seeds
1 glass sun flower seeds
1 ½ tablespoon tomato paste
Gut the fish and clean it (if the fish man did not do this for you) make some cuts in the skin. Cut the sweet potato in cubes and cut the paprika in rings. Cut the tomato in cubes
Take the paper of the garlic, lay them on your worktop, put the flat side of your knife on it and press so it will crack open a bit.
Put one glass of oil in a wide pan that can fit the fish in a whole. Warm the oil, put the garlic and the spices, pepper and salt in it and bake until fragment, add the tomato paste and stir it in. It will not become a homogeneous mass but that’s alright. Taste to see if it is spicy enough for you or if you like some more chili.
Add the potato and the capsicum and mix it all together. Leave it for a couple of minutes and add half a glass of water. Cook the potatoes until almost done without a lid so the water will evaporate again.
Make some place in the pan and put the fish in the middle, fill the belly with all the flavors you have in the pan and poor it over the skin as well. Bake the fish until done (about 10 minutes).
Poor more of the oil over the fish when serving.
150 gram chestnuts in peel
100 gram grated parmesan
Handful of toasted walnuts
2 handful of parsley
Pepper and salt
Making the pesto
Preheat the oven to 400F / 200C
Cut a cross in the flat side of the chestnut and put them in water for 20 minutes. Put the chestnuts cross side up on a baking tray and slide in the oven until the edges of the cross curl up.
Let them cool only slightly and peel them. If they are cold they are hard to peel so just warm them a bit up when they cooled down to make the work easier.
Put them in a kitchen machine with the parmesan, walnuts, parsley and olive oil. Grind into a coarse pesto, it should not be a smooth paste. Season with pepper, salt and a squeeze of lemon juice.
600 gram sweet potato
About 1 ½ -2 cups flour
Pinch of salt
Cook the potatoes in their skin in boiling water until soft; peel of the skin and mash them slightly. Spread them out on a baking tray and put them in the oven for 5 minutes to dry them out a bit, make sure they don’t brown. You just want them to lose some water.
Prepare a clean worktop to knead on and baking paper to put the gnocchi on when formed. Press the potato through a sift and make a pile on your worktop. Make a well in the middle and incorporate the egg, nutmeg and salt. Now we have to work a bit fast; we don’t want to over knead the dough because then it becomes sticky again. Start adding flour in batches and knead until the mixture is not sticky anymore. Divide it in three and roll them out into long snakes. Cut the snake into gnocchi the size you like and place them on the baking sheet. You can now form them into little egg shapes, make edges with a fork or twist them around their axe to make a nice curl if you like.
Boil water in a big pan and cook the gnocchi until they start floating on the surface. Mix them with the pesto and serve with some grated parmesan on top.