Recipe by Claudio Meneghini, Executive Chef of Uva Wine Bar & Restaurant, www.uvawinebarnewyork.com

Serves 4

MAKING THE SAUCE

1 medium size shallot
2 tablespoons olive-oil
2 cups Moretti beer
1 star anice
1 sprig of tarragon
2 sprigs of parsley
1/2 teaspoon of fennel seeds
5 tablespoons of heavy cream
1/2 teaspoon of corn starch
salt and pepper

In a small sauce pot “sweat” shallots with olive-oil.
Add the Moretti beer, star anice, tarragon, parsley, fennel seeds and reduce to
half
Dissolve corn starch with cream; add to sauce and season with salt and pepper
Strain sauce with a conical sieve and set aside.

PREPARING THE BUTTERNUT SQUASH

1 small butternut squash cut into small cubes (skin and seeds removed)
1 small red onion cut into small cubes
6 tablespoons of olive oil
1 sprig of sage chopped
2 teaspoons brown sugar
salt and pepper to taste
1/2 cup of Moretti beer

In a non-stick pan sauté the red onions with the olive-oil for 1 minute, add the butternut squash, sage, salt and pepper and keep cooking until tender.
Add the sugar, caramelize, and then add the beer.
Let beer evaporate completely then remove from fire and keep warm.

FRYING THE CELERY ROOT
(1 medium size celery root)

Peel, wash and dry celery root
Cut into slices with slicing machine at number 2 setting obtaining lots of circles the size of a small c.d.
Deep fry a few slices at a time in a pan with plenty of olive oil, like potato chips.
When ready arrange them on a plate covered with a paper towel and keep warm.

COOKING THE FILLET OF RED SNAPPER

4 fillets of red snapper (skin on)
4 tablespoons of olive oil
4 cloves of garlic
salt and pepper

With a sharp knife make small incisions across the skin of each fillet.
Divide each fillet in 3 parts obtaining 12 pieces of fish and season with salt and pepper
In a non stick pan warm up the olive oil, add the garlic and arrange the fillets skin down.
Place the pan in a 400 degree Fahrenheit oven for 5 minutes.
While the fish cooks, warm up the sauce and the butternut squash.
Remove fish from oven, turn fillets over and get ready to serve.

SERVING

Prepare 4 hot main course plates.
Using 2 tablespoons shape 3 butternut squash quenelles in each plate at equal distance from each other.
In between the quenelles place 3 pieces of red snapper and coat them with the beer sauce.
In the center of the plate arrange a pile of fried celery root and serve.