Ingredients
- ROASTED GROUPER
- 2 lbs. grouper, cut into 4-ounce pieces
- 1-1 ½ tablespoon butter
- 1 tablespoon canola oil
- POTATO GNOCCHI
- About 2 1/2 cups flour
- ½ cup eggs, lightly beaten
- 4-5 russet potatoes, baked and peeled, mashed through a ricer, not a food processor
- ¼ lb. butter, melted
- Parmesan cheese, grated
- Chives, chopped
- BLACK TRUMPET MUSHROOM FRICASSE
- 1 lb. whole, shucked English peas, blanched (save shells to use in chicken stock)
- 2 ½ quarts chicken stock
- ½ cup white wine
- ¼ - 1/2 pound black forest bacon batons, cooked in a pan
- 8 ounces trumpet mushrooms, roasted with olive oil, salt and pepper
- 8 ounces Swanji mushrooms, roasted with olive oil, salt and pepper
- 3 baby leeks, sliced and gently sautéed
- 4 parsnips, peeled, sliced and quartered, roasted
Directions
1. ROASTED GROUPER |
2. Heat oven to 350 degrees. |
3. In a heavy pan heat butter and canola oil. Sauté the fish until brown on each side. Roast in oven about 10 minutes |
4. POTATO GNOCCHI |
5. Start with the flour in a large bowl, make a well in the flour. As you add each ingredient (one by one) 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. |
6. Flour the rolling surface. With your hands fashion each piece into a long thin roll. Cut the rolls into bite-sized pieces. |
7. 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. |
8. BLACK TRUMPET MUSHROOM FRICASSE |
9. Cook pea shells in chicken stock. Strain and reduce stock, reserve. |
10. 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. |
