Dua Vino + The Bar

Dua Vino + The Bar 135 E Lake St., South Lyon, MI 48178 (248) 482-2447 ‘Sea Bass over Creamy Whipped Ricotta and Sweet & Salty Butternut Squash Hash’ Servings: 4 Ingredients: 1. 4 sea bass fillets, skin on 2. 2 cups ricotta cheese 3. 2 cups butternut squash, diced 4. 1/4 cup honey 5. 1/4 cup chopped fresh sage 6. 2 tbsp olive oil 7. 1 tbsp unsalted butter 8. Sea salt, to taste 9. Freshly cracked black pepper, to taste 10. 1/4 cup roasted salted pistachios, coarsely chopped Instructions: 1. Whipped Ricotta: Place ricotta cheese in a food processor. Blend until smooth and airy, about 2 minutes. Season with a pinch of salt. Set aside. 2. Butternut Squash Hash: 1. In a large skillet over medium heat, add olive oil and butter. 2. Once the butter is melted, add the diced butternut squash. Cook until the squash starts to become golden and tender, about 10-12 minutes. 3. Drizzle the honey over the squash and stir to coat. Add the sage, and season with salt and pepper. Cook for an additional 3-4 minutes or until the honey begins to caramelize. 4. Remove from heat and fold in the chopped pistachios. Set aside. 3. Sea Bass: 1. Season the sea bass fillets with salt and pepper. 2. In a separate skillet over medium-high heat, add a splash of olive oil. When hot, place the fillets skin-side down. Cook for 4-5 minutes or until the skin is crisp. 3. Flip the fillets and cook for an additional 2-3 minutes or until the fish is opaque and cooked through. Assembly: 1. Spread a generous spoonful of whipped ricotta on each plate. 2. Top with the butternut squash hash. 3. Place a sea bass fillet over the hash, skin-side up. 5. Garnish with a sprinkle of chopped sage and a drizzle of olive oil, if desired.