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

Main Dish
4 servings
20 min
25 min
Very Easy


Number of serving: 4
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


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


  • 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.


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