Virginian Wild Rockfish


Yields: 4 servings


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”)


• 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.

100 Old Gulph Rd., Gulph Mills, PA, 19428