CRISPY SKINNED CHESAPEAKE BAY ROCKFISH WITH HAYMAN SWEET POTATO, VIRGINIA COUNTRY HAM AND BLUE CRAB HASH, MELTED LEEKS AND MEYER LEMON BUTTER
Steps:
- Preheat oven to 350 degrees F.
- For the Meyer lemon butter: In a small saucepan, reduce the Meyer lemon juice until slightly syrupy. Stir in the heavy cream. 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. When all of the butter is incorporated, strain the sauce. If the sauce separates, pulse with an immersion blender to emulsify. Set aside and keep warm.
- For the hash: Bring a large pot of water to a boil over high heat, salt it generously. Trim the root end of the leek and halve lengthwise. Rinse very well under running water to flush out any grit trapped between the leaves. Slice leeks into 1/4-inch-thick pieces, put in a small strainer and dip in the boiling water. Cook until just tender, about 3 minutes, then plunge strainer and leeks in an ice water bath to cool. Drain and pat dry leeks, set aside. Repeat this procedure with the diced sweet potatoes, blanch until almost tender, about 3 minutes, then cool in the ice bath. Drain and pat dry, set aside.
- In a large skillet, melt the butter over medium heat. Add the blanched Hayman sweet potatoes leeks, sweat until very tender about 3 to 4 minutes. Add the leeks continue to cook until heated through. Add the crab and country ham, stirring gently until heated through. Add the fines herbes at the last minute. Season, to taste, with salt and white pepper. Set aside and keep warm while you prepare the fish.
- 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. Season with salt and white pepper. Heat a large skillet over medium-high heat, and add the clarified butter. Add the rockfish skin side down, sear until skin is golden and crisp, about 2 to 3 minutes. Flip, add the butter and thyme and bake until just cooked through, about 3 to 4 minutes.
- In a bowl or plate, drizzle the warm Meyer lemon butter in a circle just inside the rim. Gently place the warm blue crab hash in the center of the plate. Place the rockfish on top of the hash with the crispy skin side up. Garnish with Meyer lemon segments or slices, if desired.
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Brighton Sserunkuma
[email protected]This dish was delicious! I loved the crispy skin on the fish and the flaky, tender interior. The sweet potato hash was a great addition, and the blue crab hash was a nice touch of seafood flavor. The melted leeks and Meyer lemon butter were the perfe
MrRajab Shoro
[email protected]Not bad, but not great. The fish was a bit overcooked and the sweet potato hash was a bit dry. The blue crab hash was good, but I would have liked more of it. The melted leeks and Meyer lemon butter were a nice touch.
Sirajuddin Gopan
[email protected]This was an amazing dish! I made it for a dinner party and everyone raved about it. The fish was cooked to perfection and the sweet potato hash was a great accompaniment. The blue crab hash added a nice touch of seafood flavor. The melted leeks and M
Juliet Okoro
[email protected]I loved this dish! The fish was cooked perfectly and the sweet potato hash was a great addition. The blue crab hash was a bit too salty for my taste, but I still enjoyed it. The melted leeks and Meyer lemon butter were a nice touch.
Shaikh Gaming
[email protected]This was a bit too complicated for me. I had to make several trips to the grocery store to get all of the ingredients. The dish was good, but not worth all the effort.
Lia Crouch
[email protected]This was a great recipe! I followed it exactly and the fish came out crispy on the outside and flaky on the inside. The sweet potato hash was also delicious, and the blue crab hash added a nice touch of seafood flavor. The melted leeks and Meyer lemo
Nawazkhan Bazai
[email protected]I'm not a big fan of fish, but I really enjoyed this dish. The fish was cooked perfectly and the sweet potato hash was a great accompaniment. The blue crab hash was a bit too salty for my taste, but I still enjoyed it. The melted leeks and Meyer lemo
Raja Arham Kiyani
[email protected]This dish was delicious! I loved the crispy skin on the fish and the flaky, tender interior. The sweet potato hash was a great addition, and the blue crab hash was a nice touch of seafood flavor. The melted leeks and Meyer lemon butter were the perfe
Akash Harchand0786
[email protected]Not bad, but not great. The fish was a bit overcooked and the sweet potato hash was a bit dry. The blue crab hash was good, but I would have liked more of it. The melted leeks and Meyer lemon butter were a nice touch.
Oscar Manda
[email protected]This was an amazing dish! I made it for a dinner party and everyone raved about it. The fish was cooked to perfection and the sweet potato hash was a great accompaniment. The blue crab hash added a nice touch of seafood flavor. The melted leeks and M
Raj Jirel
[email protected]I loved this dish! The fish was cooked perfectly and the sweet potato hash was a great addition. The blue crab hash was a bit too salty for my taste, but I still enjoyed it. The melted leeks and Meyer lemon butter were a nice touch.
Daryl O'Connell
[email protected]This was a bit too complicated for me. I had to make several trips to the grocery store to get all of the ingredients. The dish was good, but not worth all the effort.
All With Me :TB
[email protected]Great recipe! I followed it exactly and the fish came out crispy on the outside and flaky on the inside. The sweet potato hash was also delicious, and the blue crab hash added a nice touch of seafood flavor. The melted leeks and Meyer lemon butter we
Ks Tanjil
[email protected]This dish was an absolute delight! The rockfish was cooked to perfection, with crispy skin and a flaky, tender interior. The sweet potato hash was a perfect accompaniment, and the blue crab hash added a touch of luxury. The melted leeks and Meyer lem