Crispy Skinned Chesapeake Bay Rockfish With Hayman Sweet Potato, Virginia Country Ham And Blue Crab Hash, Melted Leeks And Meyer Lemon Butter
Serves: 5
Jadyn Kohler
1 January 1970
Based on User reviews:
54
Spice
55
Sweetness
45
Sourness
34
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tbsp
Heavy Cream1 tbsp
Butter (whole)1
Salt4 tbsps
Clarified Butter1 small
Thyme Leaves (bunch fresh)Directions:
1
Preheat oven to 350 degrees F
2
For the Meyer lemon butter: In a small saucepan, reduce the Meyer lemon juice until slightly syrupy
3
Stir in the heavy cream
4
Whisk in the cold cubed butter a few pieces at a time, not allowing the sauce to become cold or too hot to touch by hand
5
When all of the butter is incorporated, strain the sauce
6
If the sauce separates, pulse with an immersion blender to emulsify
7
Set aside and keep warm
8
For the hash: Bring a large pot of water to a boil over high heat, salt it generously
9
Trim the root end of the leek and halve lengthwise
10
Rinse very well under running water to flush out any grit trapped between the leaves
11
Slice leeks into 1/4-inch-thick pieces, put in a small strainer and dip in the boiling water
12
Cook until just tender, about 3 minutes, then plunge strainer and leeks in an ice water bath to cool
13
Drain and pat dry leeks, set aside
14
Repeat this procedure with the diced sweet potatoes, blanch until almost tender, about 3 minutes, then cool in the ice bath
15
Drain and pat dry, set aside
16
In a large skillet, melt the butter over medium heat
17
Add the blanched Hayman sweet potatoes leeks, sweat until very tender about 3 to 4 minutes
18
Add the leeks continue to cook until heated through
19
Add the crab and country ham, stirring gently until heated through
20
Add the fines herbes at the last minute
21
Season, to taste, with salt and white pepper
22
Set aside and keep warm while you prepare the fish
23
For the rockfish: Score the skin side of the fillets with a sharp knife, taking care not to cut too far into the flesh of the fish
24
Season with salt and white pepper
25
Heat a large skillet over medium-high heat, and add the clarified butter
26
Add the rockfish skin side down, sear until skin is golden and crisp, about 2 to 3 minutes
27
Flip, add the butter and thyme and bake until just cooked through, about 3 to 4 minutes
28
In a bowl or plate, drizzle the warm Meyer lemon butter in a circle just inside the rim
29
Gently place the warm blue crab hash in the center of the plate
30
Place the rockfish on top of the hash with the crispy skin side up
31
Garnish with Meyer lemon segments or slices, if desired