1. Start by baking the potatoes until tender. 350 degrees fan on if you have. About 1 hr.
2. 7 oz fish filets pressed with parsley sprigs, hold refrigerated.
3. For the sauce
   • in a large heavy bottom sauce pan:
     • carrot juice
     • yuzu
   • Boil and reduce until it starts to thicken, this is very far down, don’t scorch it!
   • Add in unsalted butter while swirling the pan at all times half way on the burner, don’t let it boil!
   • Season with salt & white pepper.
   • Hold warm.
4. For the gnocchi.
   • “Rice” the potatoes into a bowl while hot.
   • Add a little salt, nutmeg, egg yolks and mix then , with gloves on, knead lightly. You don’t want to over develop the gluten.
   • Cut a fist size piece of dough and roll out into a long cylinder about ¾ inch thick, then cut finger wide pieces of the cylinder so you have little rectangles.
   • In boiling salted water cook the gnocchi until they float. Transfer to ice bath, drain when cool being sure to remove all ice cubes. Excess water with ruin them in time. They can store this way for a couple of days in the refrigerator.
5. To serve.
   • Heat up two large sauté pans to medium hi heat. In the first pan add some whole butter, don’t be skimpy with it, immediately add gnocchi and don’t move the pan to much, make sure each gnocchi is touching the pan, not stacked. Cook them until they turn brown, KEEP THE PAN HOT, flip them all over and add the garlic, tatsoi, raisins & macadamia nuts. Season with salt & fresh cracked pepper, cook shortly until the tasoi wilts and its natural water comes out. Keep warm to the side.
   • salt & pepper the fillets, sear filets parsley side down on medium hi heat in a skillet with a little butter until a golden brown crust forms on them. Flip over the fish and in the meanwhile plate the gnocchi on the dinner plate. Cook the fish to desired doneness, medium is perfect.
   • Place fish on the Gnocchi and ladle the sauce around. Garnish with your favorite garden herbs, more parsley or whatever you like.

* Be sure and get the freshest fish you can, I would recommend this dish with almost any Hawaiian fish, mahimahi, ono, swordfish or opah. Whatever is abundant & readily available.