John Dory with Squash Risotto and Herbed Cranberry Sauce

Preparation

1. cranberry sauce

   Step 1

   Bring first 4 ingredients to boil in medium saucepan over medium-high heat, stirring to dissolve sugar. Cover and reduce heat to medium. Cook until berries are tender, stirring occasionally, about 8 minutes. Uncover and boil until thickened, about 3 minutes. Remove from heat. Stir in vinegar and season to taste with salt and pepper. DO AHEAD Can be made 1 week ahead. Cover and refrigerate. Bring to room temperature before using.

2. fish

   Step 2

   Place fillets on work surface; sprinkle with pepper and fresh herbs. Starting at 1 short end, roll up each fillet into spiral. Place prosciutto slices on work surface. Lay 1 fish spiral atop end of each prosciutto slice; roll up to enclose fish in prosciutto. Place on plate. DO AHEAD Can be made 6 hours ahead. Cover and chill.

3. risotto

   Step 3

   Boil squash and 1 3/4 cups broth in large saucepan until tender, 8 to 10 minutes. Using slotted spoon, transfer squash to processor. Puree until smooth, adding squash cooking liquid by 1/4 cupfuls as needed for thick puree. Set aside 1 cup puree (reserve remaining puree for another use). DO AHEAD Can be made 4 hours ahead. Let stand at room temperature.

   Step 4

   Preheat oven to 375°F. Cook carrots in saucepan of boiling salted water until tender, about 6 minutes. Drain; set aside. Heat 1/2 tablespoon olive oil in medium ovenproof skillet over medium-high heat. Add onions; sprinkle with salt and pepper and sauté until browned in spots. Transfer skillet to oven; roast until onions are golden brown and tender, stirring occasionally, about 10 minutes. DO AHEAD Can be made 4 hours ahead. Cover vegetables separately; let stand at room temperature.

   Step 5

   Peel neck of small butternut squash. Cut very thinly crosswise. Using 1 1/2-inch-diameter cookie cutter, cut rounds from each slice. Heat vegetable oil in small saucepan over medium-high heat until deep-fry thermometer registers 330°F. Reduce heat to medium-low. Working in batches, fry squash rounds until golden and slightly curled at edges to resemble petals, about 3 minutes per batch. Using slotted spoon, transfer squash petals to paper towels. Sprinkle with salt. Fry sage leaves in same oil until crisp, about 30 seconds.

   Step 6

   Melt 2 tablespoons butter in heavy large saucepan over medium-high heat. Add shallots; sauté until soft, stirring often, about 2 minutes. Reduce heat to medium. Add garlic; stir until aromatic, about 1 minute. Add rice; stir 1 minute. Add wine; boil until almost all liquid is absorbed, about 4 minutes. Add 2 1/2 cups broth by 1/2 cupfuls, stirring until liquid is absorbed between additions, until rice is tender and mixture is creamy, 15 to 18 minutes longer. Stir in reserved 1 cup squash puree and remaining 1/2 cup broth.

   Step 7

   Preheat oven to 400°F. Heat remaining 1 tablespoon olive oil in large ovenproof skillet over medium-high heat. Add fish rolls, seam side down, to skillet. Cook until golden brown all over, about 4 minutes. Transfer skillet to oven; roast until fish is just opaque in center, 5 to 6 minutes. Melt 1 tablespoon butter in large skillet over medium-high heat. Add carrots; toss until heated through, about 2 minutes.

   Step 8

   Place 2 fish rolls in center of each of 4 plates. Spoon 2 to 3 tablespoonfuls risotto around fish. Garnish plates with carrots, onions, and several rounded teaspoonfuls cranberry sauce. Sprinkle fried squash petals and fried sage leaves over each and serve.