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

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

Preparation

• 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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