With potato gnocchi, fava beans, pea shoots, Pinot Noir reduction
Serves 4
4x6 oz portions of New Zealand John Dory, filleted, skinned
1 large russet potato, cooked whole in boiling water till tender, peeled and pushed through a ricer and cooled
2 eggs
3-5 oz of flour
1 pound fava beans removed from pods and blanched in boiling salted
water, refreshed in ice water and outer skin removed
1 pound pea shoots (greens) with the fibrous stem removed
2 cups Pinot Noir
1 cup veal stock (if you can not find veal stock, substitute 4 times the amount of beef broth)
2 oz butter
Oil to sauté with, Salt and pepper to taste
FOR THE GNOCCHI: Gnocchi is potato pasta and is made like pasta. Once the potato is riced and cooled, mix in a bowl with the eggs and enough flour to make the dough. (You want to add as little flour as possible. Too much flour will cause the gnocchi become gummy and dense. So mix till it just comes together and you can roll the mix out on a counter top.) Dust the counter top with flour and taste the gnocchi for correct seasoning. Add salt if needed. Roll out into a long tube and cut into 1-inch pieces with a floured knife. Place cut gnocchi on a piece of parchment and keep in refrigerator till service time.
FOR HE SAUCE: Reduce the Pinot Noir to 4 oz, then add the veal stock and reduce to sauce consistency. Whisk in the butter and keep warm. Sauté the pea shoots with oil over med- high heat, season with salt and reserve. Have a pot of boiling water to cook the gnocchi, ready for assembly of the dish. Season the dory fillets with salt and pepper and sauté over med- high heat. Sauté till golden brown, flip and continue until cooked through. (Dory cook pretty fast.) Tip the gnocchi into the boiling water, and when they are cooked they will float. Drain and place in the pan with the pea shoots. Heat the fava beans in the boiling water for 20 seconds and place in the same pan with the gnocchi and greens.
TO SERVE: Put approx. 2 oz sauce on each plate, add the pea shoots, fava beans and the gnocchi, and then top with the fish.
Chef Neal Fraser
GRACE
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