Roasted Rockfish Rockefeller Food

ROCKFISH GALETTES

Steps:

• Begin by making galette dough. Whisk egg yolk and vinegar together in a small cup or bowl and add ice water. In a food processor, pulse flour, salt and butter until a course, crumbly meal forms. Add liquid and quickly run processor just until a ball of dough forms. Immediately stop processor, remove dough and flatten into a disk. Wrap dough in plastic wrap and refrigerate at least 30 minutes or until ready to use.
• Preheat oven to 350 degrees F. Put rockfish on a lightly greased sheet pan and season with lemon zest, lemon juice, salt and crab boil seasoning, to taste. Roast until fish is firm to the touch and flakes easily, about 15 to 20 minutes depending on thickness of fillets. Set aside.
• Remove galette dough from refrigerator, lightly dust with flour and roll out to 1/4 to 1/2 inch thick. Using a 1 1/2 to 2" cookie cutter, or a lightly floured glass, cut dough into circles and put on a lightly greased baking sheet. Score each circle with the tines of a fork and bake for 10-12 minutes, or until golden brown. If the galettes are puffing up too much, put a second, ungreased cookie sheet on top of the first to weight the dough down slightly.
• Remove galettes from oven and top with warm flaked rockfish, truffle oil and chives (if using). Serve immediately.

STEAMY GRILLED ROCKFISH WITH CHINESE VEGETABLES

Steps:

• Mix the garlic with the soy sauce and fish sauce in a medium. Place the rockfish in the bowl and marinate for 5 to 7 minutes.
• Cut bottoms of the bok choy and wash, making sure there's no sand in between the leaves. Trim the bottom of the mushrooms and separate the mushrooms so they're not too clumped together. Drizzle the grapeseed oil on the vegetables and salt them.
• Heat a grill pan over high heat for 5 minutes. You want it nice and hot! When a drop of water instantly sizzles and evaporates, add the bok choy and mushrooms. It's ok if the grill pan is crowded ? that's what creates the steam. Grill until the bok choy and mushrooms have some char, about 3 minutes. Move the vegetable aside. Remove the rockfish from the marinade and place skin-side down on the grill pan. Cover the top of the fillets with the vegetables, reduce the heat to medium and cover with aluminum foil. Grill/steam the fish and vegetables for 12 to 17 minutes, depending on how thick your fillet is. You may lift the foil to check on it. If the middle of the fillet flakes easily, it's ready.
• Pulse the scallions, ginger, sesame oil and 1 teaspoon salt in a food processor. If you can find it, add a head of black garlic because it adds a nice sweetness.
• Cut the rockfish fillets into 4 to 5 portions. Place a large scoop of garlic-ginger sauce onto the plate, then use the back of the spoon to "swoop" it across the plate. Place the fish on top of the sauce, then cover with grilled/steamed veggies. Garnish with black sesame seeds and chives.

ROCKFISH WITH TOMATOES, CAPERS, LEMON, ARTICHOKES, AND FENNEL

Steps:

• Trim the artichoke leaves and stems and blanch in salted, boiling water with a little of the lemon juice. Use only enough water to cover. When tender remove from the water, cool, and clean. Save the leaves for another use. Discard the hairy choke and save the hearts and stem for the dish. Slice into 1/8-inch slices.
• In a saute pan over high heat, add 1 tablespoon olive oil and saute the fennel in it until tender. Add salt and pepper, to taste, remove and keep warm.
• Wipe out the saute pan and add in the peanut oil and bring to medium high heat. Salt and pepper the fillets and brown on 1 side about 5 minutes. Turn and saute 2 more minutes and remove from the pan. Add the sliced garlic and 1/2 of the remaining olive oil and cook 2 minutes. Add the sliced artichokes and saute until starting to brown. Add the tomatoes, white wine, stock, lemon zest and juice, and remaining olive oil and reduce the liquid by 1/4.
• Return the fish to the mixture, add the capers and basil, and check salt and pepper. Cook 2 more minutes until fish is just flaky and check salt and pepper. Divide the fennel among 6 warm dinner plates and top with the fillets. Sauce with the vegetable mixture and serve.

SPINACH ROCKEFELLER

Steps:

• Preheat the oven to 400 degrees F.
• Saute spinach and garlic in olive oil. Deglaze with liqueur and season with salt and pepper, to taste. Add cream and Parmesan. Fill oysters with spinach mixture. Bake for 10 minutes.

OYSTERS ROCKEFELLER

Steps:

• Thaw the spinach in colander squeeze as much of the water out as possible. Mix spinach, Parmesan, and mayonnaise in a bowl until creamy.
• Texture should be thick, if you overdo the mayonnaise add more Parmesan. Split oysters in half and line on a cookie sheet or in a baking pan. Top each oyster with enough of the spinach mixture to cover. Cut bacon with kitchen scissors, large enough to drape over top of oyster.
• Bake in a preheated 350 degree F oven until bacon is crisp. Serve hot.

OYSTERS ROCKEFELLER

Steps:

• In a large skillet over medium heat, melt the butter. Add the bread crumbs and sauté until they are just a tiny bit golden, about 2 minutes. Stir in the spinach, parsley, shallot and garlic. Cook until fragrant, 1 minute. Remove from the heat and stir in a small pinch of salt.
• Finely grate 1/2 teaspoon zest from the lemon and add it to the bread crumb mixture. Cut the lemon in half and squeeze out 1 tablespoon of the juice; mix into the pan.
• Heat the broiler to high. Fill a baking pan (or two) with a 1/2-inch layer of salt or line the pan with crumbled up foil (to steady the oysters so the juices don't spill). Lay the oysters on top of the salt or foil. Spoon about 1/2 tablespoon of the sauce mixture on top of the oysters. Broil until just golden, 1 to 3 minutes. Serve hot, with a squeeze of lemon on top, if you like.