2044. roast grouper with gnocchi, peas, bacon and parsnip

Name: 2044. roast grouper with gnocchi, peas, bacon and parsnip
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: En
Ingredients: 2 pounds grouper; 1 - 1 1/2 tablespoon butter; 1 tablespoon canola oil; 2 1/2 cups flour; 1/2 cup eggs; 4 - 5 russet potatoes; 1/4 pound butter; parmesan cheese; chives; 1 pound whole, shucked English peas; 2 1/2 quarts chicken stock; 1/2 cup white wine; 1/4 - 1/2 pound black forest bacon batons; 8 ounces trumpet mushrooms; 8 ounces Swanji mushrooms; 3 baby leeks; 4 parsnips

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Main Dish

Very Easy

45 min

Preparation

Preparation20 min

Cook time25 min

Heat oven to 350 degrees. In a heavy pan heat butter and canola oil. Sauté the fish until brown on each side. Roast in oven about 10 minutes.
Start with the flour in a large bowl, make a well in the flour. As you add each ingredient gently mix each in with the tips of your fingers. Add ingredients in this order: eggs, potatoes, melted butter, parmesan, and chopped chives.
Knead the final mixture until smooth. Separate the kneaded dough into six workable pieces. Flour the rolling surface. With your hands fashion each piece into a long thin roll. Cut the rolls into bite-sized pieces. Place the raw gnocchi into a pot of boiling salted water.
Once the gnocchi rises to the surface continue to simmer for 45 seconds. Remove the gnocchi from the pot with a slotted spoon and place on plate. Add the grouper and top with the ragout.
Cook pea shells in chicken stock. Strain and reduce stock, reserve. In saucepan reduce white wine. Add about 1 quart chicken stock. Simmer while adding bacon, mushrooms, leeks, parsnips, and peas. Serve on top of fish with gnocchi.