Published: Apr 30, 2014 9:15 AM EDT

FORT MYERS, Fla. -- It's Wednesday and that means it's time to fire up the WINK kitchen. Here today showing us how to make halibut is Chef Jason Grasty from Roy's Bonita Springs.

 

For the Fish:
2ea 6-7oz Portioned Halibut
Salt and Pepper To Taste
Pink Peppercorn Crust:
4cups Panko Bread Crumbs
4ea Lemons Zested
2T Fresh Chopped Thyme
4T Ground Pink Peppercorns

Method:
Blend the pink peppercorns in the blender until finely ground. Then in a food processor add all ingredients and run for 2-3 minutes, or until evenly incorporated.

Lemon Beurre Blanc:
6ea Chopped shallots
1cup White wine
1T Black Peppercorns
3ea Bay Leaves
1bch Fresh Thyme
1cup Heavy Cream
1lb Unsalted Butter
2ea Lemons (juice of)
Salt to Taste

Method:
In a sauce pan add the shallots, wine, peppercorns, bay leaves, lemon juice, and thyme.
Reduce au sec, or until all the wine has evaporated and there is no color on the pan. Next add the cream and reduce by half. Slowly whisk in the butter and strain. Season with salt and more lemon juice if needed. Hold for plating.

Parmesan Gnocchi:
Kosher Salt As Needed
1lb Russet Potatoes
3 to 4 Large Egg Yolks
½ cup Freshly Grated Parmesan
½ tsp Kosher Salt
¼ tsp Freshly Cracked Black Pepper
1 cup All-Purpose Flour, plus more for dusting the table and dough
2T Freshly Chopped Thyme

Method:
Preheat the oven to 425 degrees F.
On a baking sheet arrange the potatoes and sprinkle a thin layer of salt over the top of the potatoes. Bake for 45 minutes or until slightly overcooked. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Pass the potatoes through a potato ricer, or box grater. Next place a large pot of lightly salted water on high heat and bring to a boil. Using the riced potatoes make a mound and add 3 egg yolks, cheese, thyme, salt and pepper. Mix in the potatoes and mix well with your hands. Add flour, using your knuckles press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together.

Once this is complete cut dough into four even pieces. Using the palm of your hands roll the dough into ½ inch by ½ inch ropes. At this point the water you put on should be boiling. Using a bench scraper cut the dough into ½ inch pieces, and lightly flour. Transfer the gnocchi to a sheet pan and lightly toss them into the boiling water. They should cook for about 2 to 3 minutes or until they float. Using a slotted spoon remove gnocchi from boiling water and place in an ice bath. Once cooled remove gnocchi from the ice bath and toss in a little olive oil and refrigerate until needed. To reheat place a sauté pan on medium heat with whole butter, wait until the butter browns add gnocchi and sear all sides. Serve and enjoy.

Plating:
Season the halibut with salt and pepper. Roll evenly in the pink peppercorn mixture. Lightly sear on each side until golden brown. Finish cooking in the oven at 350 degrees. In a sauté pan sear the gnocchi until golden brown as well. Add chopped blanched asparagus and fresh peas. Add in about a tablespoon of butter and season with salt and pepper. Place the gnocchi set in the middle of the plate and sprinkle a small amount of parmesan cheese over the top. Place the finished fish on top and sauce with the beurre blanc aroundthe set.