Chef/partner Ryan DePersio, Fascino, Montclair, NJ
1⁄2 quart milk
1 dozen eggs
3 quarts sifted flour
to taste, salt and pepper
2 Tbsp. grated Parmesean Reggiano
3 zucchini, peeled and julienned
3 squash, peeled and julienned
2 fillets of barramundi
Whisk milk and eggs in a mixer with whisk attachment.set on low. Season with salt and pepper. Slowly add flour , then slowly increase speed.Don't exceed medium power. Batter should feel like a very tough pasta dough.
Into a pot of boiling, salted water on the stove, press 1-cup portions of batter through spaetzle press into water. Cook for 1-2 minutes, then shock in ice bath. Continue process with rest of batter. Drain spaetzle and mix with a little oil so that they won't stick. Refrigerate until ready to saute.
4 cups sliced garlic
6 cups of chicken or vegetable stock
1⁄4 cup white wine
1 tsp. thyme leaves
3 Tbsp. Spanish paprika
to taste, salt and white pepper
1 Tbsp. unsalted butter
2 Tbsp. canola oil
Put a sauce pot on medium heat on the stove. Add oil, butter, and garlic. Season with salt and pepper. Turn to low heat when garlic begins to sweat. Cook for 10 minutes. Deglaze with white wine and reduce for 1 minute. Add stock and thyme; cook for 15 minutes on low heat. Puree in high speed blender and then whisk in paprika. Cool in ice bath and refrigerate until ready to use.
Place 2 saute pans on the stove on high heat. Add Tbsp. of butter and oil in each pan. When butter begins to foam add fish (skin side down) in one pan and spaeztle (just enough to cover the bottom of the pan) in another. When spaetzle begins to get crispy, flip and add zucchini and squash; season with salt and pepper. While that is still cooking, flip fish and put in a 450 degree oven for 2 more minutes. Heat some paprika sauce, add cheese to spaetzle and toss.
Pour sauce on plate. Add spaetzle; top with fish.