Fresh Pan Roasted Rockfish
with Artichoke Barigoule and Pearl Onions
Pearl Onions
Ingredients
2 Tablespoons unsalted butter
18 fresh or frozen pearl onions
2 Tablespoons sugar
2 cloves garlic
Leaves from 4 sprigs thyme
1 cup water
Salt and freshly ground black pepper to taste
Method
1. Sauté the onions in butter, sugar, garlic and thyme.
2. As the onions become brown, deglaze with about ¼ cup of water at a time. Repeat until onions are golden and tender.Artichoke Barigoule
Ingredients
½ cup extra virgin olive oil
6 artichoke hearts cut in large dice
2 carrots, thinly diced
2 shallots, finely diced
2 stalks celery, finely diced
2 cloves garlic, finely diced
Leaves from 4 sprigs thyme
1 cup white wine
4 Tablespoons minced parsley
Juice of 1 lemon
Salt and freshly ground black pepper to taste
Method
1. Sauté artichokes, carrots, shallots, celery, garlic, and thyme in hot olive oil until golden, 15 to 20 minutes, depending on the size of the artichokes.
2. Deglaze pan with white wine; reduce heat and simmer until tender and liquid has been reduced to sauce consistency.
3. Squeeze on lemon juice and sprinkle with parsley.
*To make ahead of time, prepare through Step 2, then refrigerate. Warm in microwave or oven, and continue with Step 3 to serve.Pan Roasted Rockfish
Ingredients
3 Tablespoons extra virgin olive oil
6 4-ounce Rockfish (or other fish) fillets, skin removed
3 Tablespoons thyme leaves
Method
1. Place pan over burner and heat until very hot.
2. Add oil and let heat for a minute, but until below smoking point.
3. Sear fish on both sides until golden brown and crispy, 2 to 3 minutes each side, depending on thickness of fillets.
To assemble the plate: Spoon artichoke mixture onto center of the plate. Place seared fish on top of artichokes. Arrange onions around fish. Serves four.
Photos by Chuck Kennedy/White House
Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc
Opinions expressed are my own and do not necessarily
reflect those of U.S. Foodservice, Inc
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