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| Virginian Wild Rockfish |
| Yields: 4 servings |
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| INGREDIENTS |
4 wild striped bass filets (7oz portions)
12 jumbo wild burgundy escargots
12 little neck clams, opened and removed from shell
1 bulb of shaved fennel
1/4 C white wine
1/4 C clam juice
12 baby fennel, cleaned and blanched
2 oz compound butter
4 black pepper pasta sheets (3”x 4”)
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| METHOD |
• Combine all the ingredients in a food processor and process for
about 30 seconds.
• Roll it in plastic wrap and refrigerate until it hardens.
• Cut off what you need for this recipe and freeze the rest for
next time.
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| INGREDIENTS: COMPOUND BUTTER |
1 lb sweet unsalted butter
2 T garlic, chopped
1 1/2 T shallots, chopped
1/4 T thyme, chopped
1/4 T parsley, chopped
2 oz white wine
1 oz lemon juice
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| INGREDIENTS: BLACK PEPPER PASTA |
1/4 lb semolina flour
1 lb double “OO” pasta flour
2 eggs
2 egg yolks
1 oz olive oil
1/2 oz salt
1 T ground black pepper
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| METHOD: BLACK PEPPER PASTA |
• Mix everything in a mixer with the dough hook attachment.
• Take out and roll with a rolling pin, dusting with flour as needed.
• Put through a pasta machine to make one long sheet.
Cut into 3” X 4” rectangles. Again, you can freeze the remainder of
the pasta for the next time you make this recipe. |
| METHOD: VIRGINIA WILD ROCKFISH |
• Season the fish on both sides and sear skin side down in a hot sauté
pan until the skin gets crispy.
• In a saucepot on another burner, cover the bottom of the pan with
olive oil. Add the shaved fennel and cook on low heat until the fennel
starts to break down (about three to four minutes). Add the compound
butter, clam juice, white wine, clams, escargots, and blanched
baby fennel. Bring this pot up to a boil and simmer for five minutes.
Blanch the pasta in boiling salted water until al dente.
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| TO FINISH: |
• In four large shallow bowls place one piece of the cooked black
pepper pasta.
• Evenly distribute the contents of the saucepot on top of the pasta
leaving the baby fennel aside.
• Reserve the liquid in the pot.
• Roll the pasta over the ingredients similar to a manicotti.
• Arrange the baby fennel in the bottom of the bowl.
• Finish cooking the fish and then place half on the black pepper pasta
roll and half on the baby fennel.
• Spoon the cooking liquid evenly between all four bowls like a broth.
• You can top this dish with some of the shaved fennel tossed with
lemon juice, olive oil, and fresh herb sprigs.
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