Pecan Crusted Halibut with Sun Dried Tomato Gnocchi

Instructions

1. Preheat the oven to 425 degrees F (218 degrees C).
2. Pour the sun dried tomatoes into a strainer set over a bowl so you can catch and reserve the oil. You want 4 tablespoons (59ml) of oil. If you don't have quite that much, add some extra virgin olive oil. Slice the tomatoes into long, thin strips and set aside.
3. Add the melted butter, pecans, ½ cup (44g) parmesan cheese, and 2 teaspoon minced garlic to the bowl of a food processor fitted with the chopping blade. Process until it forms a coarse paste. Set aside.
4. Set a strainer in the sink and fill a large saucepan about ⅔ full with water and add 1 tablespoon of salt. Set it over high heat and bring to a boil. When the water is boiling, add the gnocchi. When the gnocchi floats to the surface, pour the gnocchi into the strainer to drain. Set aside.
5. Add the remaining ½ cup (44g) parmesan cheese, chicken broth, heavy cream, egg yolks, mustard, ½ teaspoon salt, and ¼ teaspoon pepper to a small bowl and whisk to combine.
6. Add 2 tablespoons (30ml) of the reserved sun dried tomato oil to a large heavy bottom sauce pan and set it over medium heat. When the oil is shimmering, add the remaining 2 teaspoons of minced garlic, the sliced tomatoes, and the spinach. Cook, stirring constantly, until the spinach is wilted. Add the wine and cook until nearly all of the wine has evaporated.
7. Remove the pan from the heat and slowly pour in the chicken broth and cream mixture, bit by bit, stirring constantly so the egg yolks don't scramble. Set the pan back over medium heat and cook, stirring constantly, until the sauce has thickened slightly, about 4 minutes. Taste and add more salt if desired.
8. Remove from the heat and stir in the gnocchi. Cover and keep warm while you prepare the halibut.
9. Lay the halibut steaks out on a couple of paper towels and pat dry. Sprinkle generously on both sides with salt and pepper.
10. Heat 2 tablespoons (30ml) of sun dried tomato oil in a large oven proof skillet set over medium high heat until it just begins to smoke. Add the halibut steaks to the hot oil and let cook without moving them for 4 minutes. Carefully lift up one of the steaks to see if the underside is brown. If it's brown, remove the pan from the heat and gently flip all the steaks over. Press the pecan mixture over the tops of the halibut steaks, smoothing it out to cover the top of each.
11. Put the skillet into the preheated oven and let the fish cook for 6-10 minutes, until an instant read thermometer registers 140 degrees F (60 degrees C) when plunged into the center of one of the steaks. If the steaks are less than 1-inch thick, they should only take 6 minutes. If they are closer to 1 & ½-inches thick, they will take closer to 10 minutes, perhaps a bit longer. Check the temperature frequently and try not to overcook them.
12. Scoop the gnocchi into a serving dish and top with the pecan crusted halibut steaks. Squeeze a bit of fresh lemon juice over the steaks. Serve with an additional sprinkle of chopped parsley and parmesan cheese.