Potato Crusted Rockfish with Beet Butter
Ingredients
Rockfish
- 2 6-oz. rockfish
- 1 medium Yukon Gold potato
- 1 egg
- 1/4 tbs. olive oil
- salt and pepper to taste
Beet Butter
- 1/2 cup white wine
- 1/2 cup Champagne vinaigrette
- 1 shallot chopped
- 1 medium beet diced
- 1 tbs. fresh thyme
- black peppercorns (Tellicherry)
- 1 cup butter
- 1 cup heavy cream
Instructions
Rockfish
- Scrub and wash potatoes. (Do not peel).
- Cut potato into a barrel shape and slice paper-thin pieces, all of the same size.
- Season rockfish with salt & pepper on both sides. Lay the potato slices over the fish layering one over the other. Repeat 10 times.
- Add egg to 1/2 of the oil and lightly brush over fish.
- Season with salt and pepper.
- Heat pan to medium.
- Sear potato on both sides until golden.
- Heat in oven at 350˚ for 10 minutes.
Beet Butter
- Combine wine, vinaigrette, shallots, beets, peppers and thyme. Reduce until 3/4 gone.
- Add heavy cream and reduce till it starts to thicken.
- Add butter cold and whip into reduction.