Plantain Gnocchi + White Soup + Seared Fish
3 fingers unripe plantains
1 cup flour
3 egg yolks
8 cups broth
1 tablespoon crayfish
1 tablespoon Iru
1 pod Uyayak (Fruit of Aidan)
2 cups yam flour
2 cups chopped bitter greens
1 ounce habanero
9 ounces fish fillets with skin on
Boil plantains. Mash/puree plantains. Add flour and egg yolks. Make dough log, let sit covered with cloth for ten minutes. Roll dough into long strips and cut into gnocchi sized bits. Roll against the back of fork tines. Bring pot of water to boil. Add gnocchi; cook until they rise to top. Strain. Hold warm.
Into boiling water, add yam flour. Form thick paste. Set aside. In a mortar pound crayfish, habanero and bitter greens, form coarse paste. Bring broth a boil, add yam paste, and crayfish paste, add uyayak, simmer on low heat until soup thickens.
Place fish skin down and sear in pan on high heat. Remove. Preheat oven to 350°F. Oil sheet tray and place fish skin side up. Place sheet of fish in oven for 10 mins or until cooked through.