TORTELLINI WITH WHITE WINE, SWISS CHARD, CHEESE SAUCE, TOPPED WITH FISH

Steps:

• Walnuts: 1 tbsp Oil+Cayenne (1 tsp) Heat on med high Add nuts (1/4 cup) & sugar 1-2 tbsp Reduce to med Fry till brown, reserve Swiss Chard: Chop swiss chard - separate stems from leaves 2 tbsp Oil + garlic (1 tsp) Heat on med high till fragrant Add Stems Saute till sweating Add chopped leaves Stir a few times Add ~1/2-1 cup white wine Cover & wilt, stirring occasionally Reserve with Juices Cheese sauce: 1 tbsp oil 2 tbsp butter Melt butter in oil (low) Add 1/3 cup flour Stir in flour into butter Add ~1 cup milk, a bit at a time (to avoid clumping) Stirring constantly until pours smoothly off of spoon without being too thin Add grated cheese a bit at a time (asiago/parmesan) Add wine whenever it gets too thick ~ 1 cup total Once all cheese is melted, add juices from swiss chard, stir in Turn to low while preparing remainder, Add the swiss chard ~ 5 minutes before ready to serve Stir occasionally Fish: With your favourite fish (used lemon pepper catfish) Add 2 tbsp Oil Heat on med-high until just before smoking Turn down to med-low Add Fish Cook ~ 6 minutes (varies according to thickness & fish, 70% cooked) Flip Fish, Note: this is a good time to add the chard to the cheese sauce On top of fish: Add Chopped basil ~ 4 leaves per piece of fish Add Diced Goat cheese ~ 1/8 inch thick slice per piece of fish Cook ~ 4 minutes Tortellini: Note: Start the boil 1/2 way through cheese sauce Bring water to Boil Add dash of salt (start at same time as fish) Boil ~ 8 minutes (white), ~ 10 minutes (whole wheat) Drain Toss with olive oil to avoid sticking Serve: Add enough tortellini to cover bottom of bowl Add Cheese sauce ~1/4 inch in bottom of bowl (half the height of a tortellini) Aim to have the swiss chard in middle of bowl Place Fish on top Swiss Chard Spread walnuts around the fish