Roasted Rockfish Rockefeller
- 1 pound fresh spinach
- 1 cup heavy cream
- 1/2 cup prosciutto ham, sliced and diced
- 3 ounces Parmesan cheese
- 10 gulf oysters
- 1 cup fish stock
- Pinch saffron
- 2 ounces Pernod
- Sea salt and pepper, to taste
- Arrowroot, if needed
- 6 ounces local rockfish
- 2 garlic cloves, minced
- 2 shallots, chopped
- 3 sweet potatoes, one sliced on mandoline
- 1 zucchini
- 1 summer squash
- 1 turnip
- 1 bulb fennel, thinly sliced
- Chervil sprigs
Make Rockefeller mixture: Saute spinach. Mix in cream, ham and Parmesan cheese. Poach the oysters in fish stock, then add to spinach mixture.
To make the sauce: Reduce fish stock, add garlic, shallots, saffron and Pernod. Season with salt and pepper. Thicken with arrowroot, if needed.
Preheat oven to 350 degrees. Prepare the fish: Use 2 pieces of fish. Leave 1whole and cut a slit in the middle of the second. Place stuffing on whole piece. Lay the second piece over the stuffing so the stuffing shows through the slit. Bake in oven for about 15 minutes.
Make the Sweet Potato Napoleon: Deep-fry the 1 sliced sweet potato until crisp. Boil the rest of the potatoes until soft. Put through food mill. Plate by layering the sweet potato chips and pureed potatoes.
Make the Parisian Vegetables: Make Parisian balls with a melon scoop out of the zucchini, summer squash, and turnip. Blanch and toss in butter.
Deep-fry the fennel flames.
Recipe courtesy of Sanderling Inn, North Carolina
Recipe courtesy of Robin Miller
Recipe courtesy of Tyler Florence