Rockfish: Rockfish Imperial

posted by scooby 08-30-100 11:45 AM

Bobbywood Restaurant and the Chef is Bobby Huber.
Rockfish Imperial

6 oz. fresh rockfish cubed
1 cup of cooked rissotto (see below)
1/4 cup of diced red peppers
1/4 cup diced yellow onions
1/4 cup diced celery
1 oz. of fresh butter
1/2 cup of hot chicken stock
1/2 cup of hot chippotle cream sauce (see below)
1/2 tsp. of chopped garlic
1 tsp. of blackening spice

1/2 cup Aborio rice (this is the rice used for rissotto)
1 cup boiling chicken stock
1/2 tsp. of chopped garlic
1/2 tsp. of chopped shallots
2 tbs. of olive oil

Saute the rice with olive oil, garlic and shallots on hight heat until lightly browned. On medium heat, add 1/4 cup of the stock at a time until all the liquid is absorbed (add 1/4 cup three times in all). Turn the heat off. Add the final 1/4 cup of stock and continue stirring until you have a nice creamy consistency.

Chipotle cream:
Depending on how spicy you like this, use 1-3 chipotles (smoked jalepenos) diced with the seeds removed.
1 1/2 cups of heavy cream
2 cups of chicken stock
1/4 cup of sherry

Put all ingredients together, bring the sauce to a boil, stirring constantly. Turn it down to a simmer and
let it reduce for 15 minutes. The sauce should be thick enough to coat the back of a spoon.

For the Rockfish Preparation: Get a pan smoking hot. Put 2 tbs. peanut oil on pan. Sear the rockfish skin side up until you have a nice dark golden brown, crispy coating on the rockfish. Turn and let sear on the skin for 10 seconds. Add the butter, garlic, onions, peppers, celery and blackening spice. Let saute for about 40 seconds until the onions become translucent. Add the rissotto Add the stock Let cook down until you have a creamy consistency (to the rissotto). Add the asiago.

Presentation: Place the rissotto in the center of the plate. Generously drizzle the chipotle cream around the edge of the rissotto resembling a castle with a moat.

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