Johnny's Italian Steakhouse, Executive Chef, Eric Hills dishes up potato crusted Halibut with herb gnocchi and smoked tomato.
See more at http://johnnysitaliansteakhouse.com/.
Halibut
6 ounce piece of Halibut 2 Yukon Gold potatoes, On a mandolin, slice the potato very thin. Place wax paper on cutting board, and shingle the potatoes. (Should look like scales) Place the fish in the middle and wrap fish in potato scales. Place 2 Tablespoons of olive oil in a non-stick pan and heat to medium-high. Place fish in and cook 5-6 minutes on each side, until potatoes are crispy and fish is cooked all the way through. Gnocchi 1 cup water 1 teaspoon salt 1/4 teaspoon freshly grated nutmeg 2 tsp Fresh chopped Thyme 3 tablespoons unsalted butter, cut into cubes 1 cup all-purpose flour 3 large eggs 1/4 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese In a small saucepan, combine the water, salt and nutmeg with 2 tablespoons of the butter and bring to a boil over high heat. As soon as the water boils, add the flour all at once and beat the dough with a wooden spoon until it is thick and comes away from the side of the pan. Cook, stirring to dry out the dough, about 30 seconds. Transfer the dough to a medium bowl and let cool slightly, about 5 minutes. Beat 1 egg into the dough until incorporated. Beat in 1/4 cup of the cheese and another egg until blended, then beat in the last egg until the dough is very smooth. With a large spatula, transfer the dough to a re-sealable plastic bag, pressing it into one corner. Cut off the tip of the bag; the opening should be about 1/2 inch long. Reduce the heat to maintain a gentle simmer. Carefully hold the bag over the water and press out the dough, using a small sharp knife to cut it into 1 1/2-inch lengths before it drops into the pot . Simmer the gnocchi for 3 minutes. With a slotted spoon, transfer the gnocchi to the ice water bath to stop the cooking. Transfer the gnocchi to paper towels and pat dry.
