Ingredients Jump to Instructions ↓

  1. 1 pound fresh spinach

  2. 1 cup heavy cream

  3. 1/2 cup prosciutto ham, sliced and diced

  4. 3 ounces Parmesan cheese

  5. 10 gulf oysters

  6. 1 cup fish stock Pinch saffron

  7. 2 ounces Pernod Sea salt and pepper, to taste Arrowroot, if needed

  8. 6 ounces local rockfish

  9. 2 garlic cloves, minced

  10. 2 shallots, chopped

  11. 3 sweet potatoes, one sliced on mandoline

  12. 1 zucchini

  13. 1 summer squash

  14. 1 turnip Butter

  15. 1 bulb fennel, thinly sliced Chervil sprigs

Instructions Jump to Ingredients ↑

  1. Make Rockefeller mixture: Saute spinach. Mix in cream, ham and Parmesan cheese. Poach the oysters in fish stock, then add to spinach mixture. To make the sauce: Reduce fish stock, add garlic, shallots, saffron and Pernod. Season with salt and pepper. Thicken with arrowroot , if needed. Preheat oven to 350 degrees. Prepare the fish: Use 2 pieces of fish. Leave 1whole and cut a slit in the middle of the second. Place stuffing on whole piece. Lay the second piece over the stuffing so the stuffing shows through the slit. Bake in oven for about 15 minutes. Make the Sweet Potato Napoleon: Deep-fry the 1 sliced sweet potato until crisp. Boil the rest of the potatoes until soft. Put through food mill . Plate by layering the sweet potato chips and pureed potatoes. Make the Parisian Vegetables: Make Parisian balls with a melon scoop out of the zucchini, summer squash, and turnip. Blanch and toss in butter. Deep-fry the fennel flames.


Send feedback