Embark on a culinary journey celebrating the bounty of the Chesapeake Bay and the rich flavors of the American South with this elevated dish. Featuring impeccably prepared Chesapeake Bay Rockfish, pan-seared to achieve a perfectly crispy skin, this recipe pairs the delicate fish with a luxurious and flavorful hash. The hash is a symphony of regional ingredients: sweet and earthy Hayman sweet potatoes, savory Virginia country ham, and succulent blue crab, all bound together with tender melted leeks. Finished with a bright and tangy Meyer lemon butter, this dish is a sophisticated and rewarding undertaking, perfect for those seeking to explore advanced techniques and create a truly memorable meal.
Recipe Details:
- Skill Level: Advanced
- Total Time: 2 hours 5 minutes
- Preparation Time: 1 hour
- Cook Time: 1 hour 5 minutes
- Yields: 4 servings
Ingredients
Meyer Lemon Butter:
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Juice from 12 Meyer lemons, strained
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1 tablespoon heavy cream
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4 tablespoons cold butter, cut into small cubes
Sweet Potato, Virginia Country Ham, and Blue Crab Hash:
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4 tablespoons butter
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6 small leeks, tough outer leaves removed
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2 sweet potatoes (Hayman or similar variety), peeled and cut into small dice
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1 pound jumbo lump blue crab, carefully picked over
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8 ounces country ham, thinly sliced (Kite’s recommended)
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2 tablespoons chopped fresh fines herbes (a mix of chervil, chives, parsley, and tarragon)
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Kosher salt and freshly ground white pepper, to taste
Rockfish:
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4 rockfish fillets, 7 ounces each, patted dry
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Salt and freshly ground white pepper
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4 tablespoons clarified butter
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1 tablespoon whole butter
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Leaves from 1 small bunch fresh thyme
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Meyer lemon segments or slices, for optional garnish
Directions
Preheat oven to 350 degrees F.
For the Meyer Lemon Butter:
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Reduce strained Meyer lemon juice in a small saucepan until slightly syrupy.
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Stir in the heavy cream.
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Gradually whisk in cold cubed butter, a few pieces at a time, maintaining a warm temperature (not cold or too hot to touch).
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Strain the sauce once all butter is incorporated. If separation occurs, emulsify using an immersion blender.
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Set aside and keep warm.
For the Hash:
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Bring a large pot of generously salted water to a boil over high heat.
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Prepare leeks: Trim root ends, halve lengthwise, and rinse thoroughly. Slice into 1/4-inch pieces.
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Blanch leeks: Place leek slices in a small strainer and dip into boiling water for about 3 minutes, or until just tender.
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Immediately cool leeks by plunging the strainer into an ice water bath. Drain and pat dry. Set aside.
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Blanch sweet potatoes: Repeat the blanching process with diced sweet potatoes until almost tender (about 3 minutes). Cool in the ice bath, drain, and pat dry. Set aside.
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In a large skillet, melt the butter over medium heat.
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Add the blanched sweet potatoes and sweat until very tender, approximately 3 to 4 minutes.
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Add the blanched leeks and continue cooking until heated through.
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Gently stir in the crab and country ham until heated through.
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Add the fines herbes just before serving.
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Season the hash to taste with salt and white pepper.
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Set aside and keep warm.
For the Rockfish:
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Score the skin side of each rockfish fillet with a sharp knife, avoiding cutting deeply into the flesh.
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Season fillets with salt and white pepper.
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Heat a large skillet over medium-high heat and add the clarified butter.
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Place rockfish fillets skin side down in the hot skillet. Sear for 2 to 3 minutes, or until the skin is golden and crisp.
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Flip the fillets. Add the whole butter and thyme to the skillet.
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Bake in the preheated oven for 3 to 4 minutes, or until the fish is just cooked through.
Plating:
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Drizzle the warm Meyer lemon butter in a circle just inside the rim of a bowl or plate.
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Gently place the warm blue crab hash in the center.
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Position the rockfish on top of the hash, crispy skin side up.
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Garnish with Meyer lemon segments or slices if desired.
The culmination of carefully executed steps, this dish delivers a harmonious blend of textures and tastes. The satisfying crisp of the rockfish skin contrasts beautifully with the tender flesh. The hash provides a complex foundation of sweet, savory, and briny notes, while the melted leeks add a subtle richness. Finally, the vibrant Meyer lemon butter cuts through the richness, leaving a bright and refreshing finish. While requiring a bit of time and attention to detail, the reward is a restaurant-quality meal that showcases the best of regional ingredients and culinary skill. This Crispy Skinned Chesapeake Bay Rockfish with its accompanying hash and Meyer lemon butter is a testament to the beauty and depth of American cuisine.