- ¼ pound fresh parsley
- 2 tablespoons water
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ cup olive oil
- 1 medium apple, peeled, cored and cut into medium pieces
- 1 tablespoon butter
- 1 tablespoon sugar
- 1 pound potatoes, peeled and cut into chunks
- 1 large egg
- ¼ cup all-purpose flour
- ¼ cup grated Parmesan cheese
- 1 pound Indian Brook trout fillet, divided in half
- 1 tablespoon olive oil
Place parsley, water, 1 teaspoon sugar and salt in a blender and purée. With blender running, add oil gradually until fully emulsified; set aside.
Melt butter in small skillet over medium heat; add apple and cook about 3 minutes. Add 1 tablespoon sugar and cook 1 additional minute; set aside.
Place potatoes in a large saucepan and cover with water; bring to a boil and reduce to simmer. Cook 15 minutes or until very soft; drain well. Mash potatoes until smooth or purée in a food mill.
Combine potatoes, egg, flour and cheese until it forms soft dough; rest dough 20 minutes. Roll portions of dough into a 12-inch long rope and cut into 1-inch pieces.
Bring a large stockpot filled with salted water to a boil and add gnocchi pieces; cook about 2 minutes or until they float. Drain well, toss with browned butter and add to apples; set aside.
Heat a large skillet and 1 tablespoon oil over medium-high heat. Place trout skin side down in hot skillet and cook until skin is crispy and fish flakes easily.
Place gnocchi mixture on the serving plate and top with trout. Drizzle with parsley purée and a dollop of crème fraîche.
Yield: 2 servings