Pan-fried Fillet of Halibut with Peas, Beans, Smoked Bacon, Gnocchi & Chorizo Cream

Serves 4

Ingredients
4 x 18og portions halibut skin on
cooked peas, broad beans, flageolet & cannelloni beans
120g smoked bacon cut in strips|
80g butter
olive oil

Ingredients for The Gnocchi
220g mashed potatoes
8oz plain flour
1 ½ egg yolks
15g Parmesan
salt & pepper

Method
Mix the mashed potatoes, flour and parmesan together, then add the egg yolks and some salt and pepper and mix until it forms a ball. Leave to rest for 10-15 minutes. Bring a large pan of salted water to the boil. Sprinkle the worktop with flour and roll the potato mix into 2 long sausages. Roll in cling film and then tin foil, tying at both ends and poach for 20 minutes.
Remove from boiling water and refresh in cold water.

Ingredients for the chorizo cream
300g Chorizo (finely minced)
200ml cream
100ml milk

Method
Bring the cream and milk to the boil in a saucepan and whisk in the minced chorizo. Boil for 30 seconds, then blend until smooth pass through a fine sieve .

To serve
Cut the gnocchi at an angle into 20 pieces and fry on both sides in a hot pan until nicely coloured and transfer to the oven. Heat up another pan and fry off the bacon until crispy, add a knob of butter then add the peas, beans and season.Start to cook the halibut skin side down in the olive oil. Meanwhile, start to reheat the chorizo cream. Turn the fish over when crispy add the butter to the pan baste the fish and place under the grill. Arrange the gnocchi in a circle in the middle of the plate. Place the bacon, peas and beans in the middle and the fish on top. Spoon the chorizo cream around the outside of the plate.

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