Salt Crusted Rockfish With Arugula Recipes

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.

RUSSET-WRAPPED ROCKFISH WITH DAIKON RADISHES AND HORSERADISH CREAM SAUCE

Steps:

• Bring a medium sized saucepan of salted water to a rolling boil. Slowly add the sliced potatoes to the pan. Cook until the potatoes are slightly translucent and soft. Do not overcook. Strain the water from the pan and let the potatoes cool. Wrap the tender potato slices around each fish fillet, until the fish is completely covered. Wrap each fillet tightly in plastic wrap so that the potatoes stick to the fish.
• Heat enough vegetable oil to cover the bottom of a medium sized skillet over medium-high heat. Unwrap the fish fillets from the plastic wrap and brown each side of the fish. Reduce the heat and continue cooking the fish over medium-low heat until the bottom side is brown and the fish is cooked through.
• Top with Horseradish Cream Sauce.
• Melt the butter in a medium pan, then add the shallots and saute until tender. Slowly add the wine to the shallots. Reduce the mixture until it is nearly dry. Add heavy cream and allow the sauce to simmer until it is thick enough to coat a spoon, about 15 minutes.
• Pour the cream sauce into a blender and add grated horseradish. Blend the ingredients together and then strain through a fine sieve. Add salt and freshly ground pepper, to taste.
• Slice radishes and use for garnish.

SAUTEED ARUGULA (ROCKET)

Steps:

• In a large pan heat oil over medium high heat. Add mushrooms, onions, and garlic stirring all the while cooking about 4 minutes the pan will be dry till the mushrooms release some liquid.
• Deglaze the pan with vermouth.
• Add salt, pepper flakes, herbs, nutmeg and arugula. Cook till wilted about 2-3 minutes.
• Top with cheese.