NEW ENGLAND MEETS VIRGINIA
Seared rockfish filet
6 5-oz. rockfish filets
2 oz. olive oil
1 oz. butter
2 garlic cloves
2-3 sprigs fresh thyme
Kosher salt and pepper to taste
“Use your pepper mill. You would be surprised to find out what has been added to the pre-ground pepper.”
Slit the skin side of fish very gently. Heat olive and butter in a sauté pan; season the fish with salt and pepper. Sear the fish on the presentation side first and add the garlic and thyme. Flip fish over and finish in the oven until fish is at an internal temperature of 145 degrees F.
Truffled lobster orzo
1½ c. cooked lobster meat
1 oz. whole butter
1 shallot, minced
1½ c. cooked orzo pasta
½ c. mascarpone
1 Tbs. truffles, minced
1 Tbs. parsley, minced
1 Tbs. chives, minced
Kosher salt and pepper to taste
Lightly sauté shallots in the whole butter and add the lobster to just to heat through. Add kosher salt and pepper.
Citrus essence
2 oz. olive oil
4 oz. vegetable oil
Zest of one lemon
10 peppercorns
1 each bay leaf
Heat all ingredients to 120 degrees F.; allow to rest overnight. Strain.
Petite spring vegetables
2 oz. olive oil
1 oz. whole butter
1 shallot, minced
3 c. assorted petite vegetables cut to uniform size and shape (baby zucchini, baby carrots, patty-pan squash, etc.)
1 Tbs. parsley, minced
1 Tbs. chives, minced
Kosher salt and pepper to taste
Blanch all vegetables and shock in cold water. Lightly sauté the shallots in the whole butter and add the assorted vegetables to just heat through. Season with kosher salt and pepper and finish with the minced herbs.
Chive beurre blanc
1 shallot, minced
2 garlic cloves
1 bay leaf
1 tsp. black peppercorns
1 each lemon, peel and pith removed
1 orange, peel and pith removed
1 c. dry vermouth
16 oz. whole butter
1 Tbs. chives, minced
1 Tbs. whole grain mustard
Kosher salt and pepper to taste
Place the shallot, garlic, bay leaf, peppercorns and citrus into a small pot. Add the wine and reduce ’til nearly dry. Whisk in butter quickly over the lowest heat possible. Strain the butter sauce and fold in chives, mustard, salt and pepper.
Assembly
Make a serving pile of the Truffled Lobster Orzo on each plate. Place rockfish on top with skin side up. Place vegetables singularly around and on plate. Gently and generously dash vegetables with Chive Beurre Blanc. Pour the Citrus Essence around edges of the orzo and fish.