Sunday, December 12, 2010


2 pounds grouper, cut into 4-ounce pieces
1-1 1/2 tablespoon butter
1 tablespoon canola oil

about 2 1/2 cups flour
1/2 cup eggs, lightly beaten
4-5 russet potatoes, baked and peeled, mashed through a ricer, not a food processor
1/4 pound butter, melted
parmesan cheese, grated
chives, chopped

1 pound whole, shucked English peas, blanched (save shells to use in chicken stock)
2 1/2 quarts chicken stock
1/2 cup white wine
1/4 - 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

ROASTED GROUPER: 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

POTATO GNOCCHI: 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. 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.

BLACK TRUMPET MUSHROOM FRICASSE: 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.

bacon recipe courtesy of: Chef Suzanne Tracht, Top Chef Masters, Season 1, Episode 7, Elimination Challenge, Bravo TV

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