Thanksgiving special: Two easy-to-make recipes from Executive Chef Mahesh Padala of The Westin Hyderabad Mindspace

Executive Chef of The Westin Hyderabad Mindspace, Mahesh Padala, has shared two of his signature recipes.

author_img H Prasad Published :  25th November 2019 06:34 PM   |   Published :   |  25th November 2019 06:34 PM
Grilled Sea bass with Pickled Pumpkin Puree, Toasted nuts

Grilled Sea bass with Pickled Pumpkin Puree, Toasted nuts

It’s that time of the year where you get to relish an array of festive dishes, especially delicious Turkey, pumpkin pie and more.

If you’re looking for some new recipes to try at home for a change, your search ends here. Executive Chef of The Westin Hyderabad Mindspace, Mahesh Padala, has shared two of his signature recipes.

Pumpkin Gnocchi and Wilted kale, Butter Sage Sauce
Ingredients:

Mashed potato 500gm

Refined flour 100gm

Semolina 100gm

Potato starch 80gm

Olive oil 20ml

Salt to taste

Crush black pepper to taste

Nutmeg 2gm

Kale leaves 100gm

Pinenut 20gm

Walnut 20gm

Butter 300gm

Parmesan cheese 50gm

Baby tomato 20gm


Methods:

1. Mix mashed potato, refined flour, semolina and potato starch.

2. Add salt, crushed pepper, nutmeg, parmesan and knead until dough forms.

3. Transform the dough in gnocchi shape and blanch in boiling water.

For the sauce:

1. Melt the butter in a pan, add pan-seared gnocchi and wilted kale.

2. Add salt, crush pepper and parmesan cheese in the gnocchi.

3. Garnish with roasted pinenut, walnut and baby tomatoes.

4. Drizzle olive oil on top.

Pumpkin Gnocchi and Wilted kale, Butter Sage Sauce

Grilled Sea bass with Pickled Pumpkin Puree, Toasted nuts
Ingredients:

Sea bass fillet 200 gm

Olive oil 80 ml

Vinegar white wine 30ml

Pumpkin 300gm

Chopped onion 50gm

Asparagus 2spears

Italian lime 1no

Pine nut 5gm

Pistachio 3gm

Orange 2 wedge

Butter 150gm

Salt to taste

Crush pepper to taste

 

Method:

1. Heat pan, pour in oil and sear sea bass until light brown colour.

2. Roast the fish in the oven at 180.c for eight minutes.

3. In another pan, make pumpkin butter sauce, by melting butter.

4. Add chopped onion, white wine vinegar, pumpkin dice, salt and crushed pepper.

5. Once the pumpkin is cooked, blend it in motor pastel.

6. Arrange the sea bass on the plate and arrange Charred asparagus and pickle pumpkin puree, orange wedges on the side of the sea bass.

7. Arrange the toasted pistachio and pinenut on top of fish.

8. Serve with butter sauce.

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