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lemons heavy cream cold butter butter leeks Hayman crab country ham fines herbes kosher salt rockfish salt butter butter thyme lemon
Viewed: 1 - Published at: 7 years agoIngredients
- 12 Meyer lemons, juiced and strained
- 1 tablespoon heavy cream
- 4 tablespoons cold butter, cut into small cubes
- 4 tablespoons butter
- 6 small leeks, tough outer leaves discarded
- 2 Hayman or other variety sweet potatoes, peeled and cut into small dice
- 1 pound jumbo lump blue crab, picked over
- 8 ounces country ham, sliced very thin (recommended: Kite's)
- 2 tablespoons chopped fresh fines herbes (chervil, chives, parsley, tarragon)
- Kosher salt and freshly ground white pepper, to taste
- 4 (7-ounce) rockfish fillets, patted dry
- Salt and freshly ground white pepper
- 4 tablespoons clarified butter
- 1 tablespoon whole butter
- 1 small bunch fresh thyme leaves
- Meyer lemon segments or slices, for garnish, optional
Method
- Preheat oven to 350 degrees F.
- For the Meyer lemon butter: In a small saucepan, reduce the Meyer lemon juice until slightly syrupy.
- Stir in the heavy cream.
- Whisk in the cold cubed butter a few pieces at a time, not allowing the sauce to become cold or too hot to touch by hand.
- When all of the butter is incorporated, strain the sauce.
- If the sauce separates, pulse with an immersion blender to emulsify.
- Set aside and keep warm.
- For the hash: Bring a large pot of water to a boil over high heat, salt it generously.
- Trim the root end of the leek and halve lengthwise.
- Rinse very well under running water to flush out any grit trapped between the leaves.
- Slice leeks into 1/4-inch-thick pieces, put in a small strainer and dip in the boiling water.
- Cook until just tender, about 3 minutes, then plunge strainer and leeks in an ice water bath to cool.
- Drain and pat dry leeks, set aside.
- Repeat this procedure with the diced sweet potatoes, blanch until almost tender, about 3 minutes, then cool in the ice bath.
- Drain and pat dry, set aside.
- In a large skillet, melt the butter over medium heat.
- Add the blanched Hayman sweet potatoes leeks, sweat until very tender about 3 to 4 minutes.
- Add the leeks continue to cook until heated through.
- Add the crab and country ham, stirring gently until heated through.
- Add the fines herbes at the last minute.
- Season, to taste, with salt and white pepper.
- Set aside and keep warm while you prepare the fish.
- For the rockfish: Score the skin side of the fillets with a sharp knife, taking care not to cut too far into the flesh of the fish.
- Season with salt and white pepper.
- Heat a large skillet over medium-high heat, and add the clarified butter.
- Add the rockfish skin side down, sear until skin is golden and crisp, about 2 to 3 minutes.
- Flip, add the butter and thyme and bake until just cooked through, about 3 to 4 minutes.
- In a bowl or plate, drizzle the warm Meyer lemon butter in a circle just inside the rim.
- Gently place the warm blue crab hash in the center of the plate.
- Place the rockfish on top of the hash with the crispy skin side up.
- Garnish with Meyer lemon segments or slices, if desired.
