Seared Alaskan Halibut with Gnocchi, Reggiano and Sundried Tomato Vinaigrette
2 - 6oz portions of Alaskan halibut, skin off
2 tbl fresh shaved reggiano cheese
1 tbl fresh chopped thyme and parsley
6 tbl butter
salt and pepper
Gnocchi
2 lbs whole baking potatoes
2 beaten egg yolks
1 1/2 cups flour
Pinch of salt
2 tbl canola oil
1. Bake the potatoes at 350 degrees for 45 minutes, split them in half and let them cool. When cool put potatoes through a food mill or potato ricer and transfer to a bowl.
2. Add the flour, egg, and salt and knead all ingredients by hand until combined.
3. Flour the tabletop where you will be working. Gently roll out the dough with your fingertips until 1/8 inch in diameter and then cut the gnocchi into ¼’rounds.
4. Place the gnocchi in salted boiling water and cook until they rise to the top then place in a bowl with ice water. Strain and place the gnocchi on plate with oil so they don’t stick.
Vinaigrette
4 tbl chopped sundried tomato
3 tbl extra virgin olive oil
1 1/2 tbl red wine vinegar
1/2 tbl small diced shallot
1/2 tbl chopped kalmata olives
1/2 tbl chopped parsley
1 tbl balsamic vinegar
Pinch of salt and pepper
Combine all ingredients well
1. In a hot pan with 2 tbl of canola oil place the halibut flesh side down and brown on both sides until medium well.
2. In a pan place the butter in and cook until brown then add the gnocchi and toss until all sides are golden brown, salt and pepper
3. Spoon the gnocchi along with some of the browned butter split between two plates. Place the Reggiano over the gnocchi. Place the grouper on top, give the vinaigrette a stir and spoon around the fish and garnish with fresh herbs.
