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1
Whisk the butter and flour in a saute pan.
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2
Cook while whisking over medium to low heat for 5 minutes.
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3
Reserve roux.
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4
Season the halibut and salmon with salt and pepper.
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5
In a deep saucepot, sear the fish in a 3 tablespoons of butter and a 2 tablespoon of olive oil.
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6
Sear and reserve leaving fish as raw as possible.
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7
Season with additional salt, pepper, and cayenne.
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8
In the same pan, add the potatoes, fennel wedges, poblano, leeks, turnips, carrots, and cauliflower with 2 tablespoons butter (this will help caramelize the vegetables).
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9
When caramelized, add the bay leaves, garlic, and pearl onions.
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10
Cook until vegetables just begin to color.
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11
Deglaze with brandy, allow to reduce until mostly dry.
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12
Add white wine and reduce to almost dry.
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13
Add fish stock or water.
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14
Allow to simmer for 5 minutes.
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15
Add cream and veal demi-glace.
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16
Return to moderate heat and allow to reduce slightly.
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17
Whisk in a few tablespoons at a time of the roux while the liquid is simmering gently.
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18
You may find you don't need to use all of the roux.
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19
Add thyme leaves.
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20
Return to light boil and add clams.
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21
As they begin to open, add spinach, shallots, and lemon juice to the sauce.
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22
Remove from the heat.
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23
Add Lemon Pepper Dumplings and stir gently.
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24
Add halibut and salmon.
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25
Ladle into bowls.
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26
Flake smoked sea bass over.
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27
Sprinkle with chopped parsley and drizzle with Parsley Oil.
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28
Preheat the oven to 350 degrees F.
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29
Coat the potatoes with olive oil.
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30
Place them on a rack on a sheet pan.
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31
Roast in oven until soft to the center, about 30 minutes.
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32
Allow to cool enough to handle.
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33
It is very important that they be assembled out of hot potatoes.
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34
Squeeze the potato flesh out of the skins and into a food mill.
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35
Mill the potatoes.
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36
Weigh the potato puree and determine the amount of egg yolks and flour to be added.
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37
Shape the potato puree into a large well.
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38
Sprinkle the potatoes with the nutmeg and the grated Parmesan.
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39
Surround the well of potatoes with a larger well of flour, measured 1 cup to each pound of riced potatoes.
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40
Sprinkle the salt and pepper onto the flour.
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41
Add 2 yolks per pound of potatoes into the center of the well.
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42
Pour the lemon oil, zest, and juice in the center of the well.
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43
Using a meat fork, incorporate the eggs first into the potatoes and then into the flour, just enough to get them mostly together.
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44
Then, use your hands to need the mass into a dough.
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45
Use additional flour thrown on the dough and the work surface as necessary to form a soft dough.
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46
Allow to rest covered with plastic for 20 minutes.
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47
Knead the dough again and then shape it into a 2-inch thick rectangle.
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48
Using a dough cutter cut off a 1-inch ribbon of dough.
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49
Flour your work surface lightly and using your hands roll the dough into a round tube about 1/2-inch in diameter.
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50
With a dough cutter, make 1/2-inch long dumplings.
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51
Gently roll the pieces on the floured surface.
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52
Using a gnocchi board roll the pieces into dumplings with a dimple in the center.
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53
Place dumpling on a half sheet pan covered in parchment and sprinkled with flour and cornmeal.
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54
Note: I like to freeze the dumplings for about 30 minutes before blanching them.
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55
It seems to strengthen them without toughening them.
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56
Blanch in salted water like pasta.
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57
Toss in olive oil and reserve.
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58
Blanch the parsley and spinach.
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59
Shock in salted ice water and squeeze the water out.
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60
Place the parsley spinach mix into a blender with the olive oil.
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61
Blend on low for 3 to 4 minutes.
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62
Place cheesecloth into china cap (or fine-mesh sieve) and pour the oil into it, to gravity strain.
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63
Reserve the resulting bright green parsley oil.
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64
Heat the oil to about 110 degrees F. Place the lemon zest in a blender.
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65
Pour the hot oil over it.
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66
Run blender on slowest speed for about 1 minute.
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67
Allow each to sit overnight.
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68
The next day, strain the oil through a cheesecloth.
