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


- 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


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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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