Squash Rockefeller Food
ROASTED ROCKFISH ROCKEFELLER
Steps:
- Make Rockefeller mixture: Saute spinach. Mix in cream, ham and Parmesan cheese. Poach the oysters in fish stock, then add to spinach mixture.
- To make the sauce: Reduce fish stock, add garlic, shallots, saffron and Pernod. Season with salt and pepper. Thicken with arrowroot, if needed.
- Preheat oven to 350 degrees. Prepare the fish: Use 2 pieces of fish. Leave 1whole and cut a slit in the middle of the second. Place stuffing on whole piece. Lay the second piece over the stuffing so the stuffing shows through the slit. Bake in oven for about 15 minutes.
- Make the Sweet Potato Napoleon: Deep-fry the 1 sliced sweet potato until crisp. Boil the rest of the potatoes until soft. Put through food mill. Plate by layering the sweet potato chips and pureed potatoes.
- Make the Parisian Vegetables: Make Parisian balls with a melon scoop out of the zucchini, summer squash, and turnip. Blanch and toss in butter.
- Deep-fry the fennel flames.
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- Mix the anise seed and the boiling water together. Let steep for about 15 minutes, then drain off the water. Reserve for later.
- Place the parsley, green onions, celery, and garlic in a food processor, and pulse just until rough chopped - do not puree. Heat about 2 to 3 tablespoons of butter in a saucepan, and add the ground vegetables. Cook for about 5 minutes over medium heat. Add in the drained spinach, another 3 tablespoons butter, bread crumbs, salt and Tobasco to taste, and the anise water. Adjust consistency with a bit more water, vegetable broth, or melted whole butter if too dry, or a bit of bread crumbs if too loose.
- Stuff the squash with this mixture. Bake in a preheated 375 degree oven until the tops are very lightly browned, and the squash is heated through.
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