Serves: Four People
Ingredients:
1 cup Mixed Wild Mushrooms
3 oz Lobster meat
3 ea Roasted Plum Tomato
6 ea pencil asparagus
3oz creole mustard buerre blanc
10z clarified butter
To taste salt and pepper
½ oz Mequite spice mix
1 tsp garlic (chopped)
1 oz sherry wine
Procedure:
1. Season the Rockfish lightly on both sides with Mequite spice. Ina preheated non stick pan place rockfish fillet skin side down. Sear for 2-3 mins until browned then flip and repeat. Place fillet on a sizzle pan and transfer to 350 degree oven to finish cooking.
2. In a medium size sauté pan heat clarified butter then add garlic and then mushrooms until slightly wilted then deglaze with sherry reduce1-2 mins then add lobster. Season with salt and pepper.
3. Place pre roasted plum tomato in 350 degree oven to warm and pull your fish.
4.Put pencil asparagus on grill and watch closely not to burn just char the asparagus lightly or until slightly tender about 2-3 mins.
To present dish- Place grilled asparagus pointing outward at 12, 4, 7 o’clock positions, pile mushroom-lobster sauté in center of palte, then arrange roasted tomatoes at 2,6, and 10 o’clock positions. Place Rockfish on mushroom-lobster sauté and drizzle creole buerre blance around and over rockfish. Garnish with fresh herbs and lemon.
Type: Authentic RecipeIngredients:
1 cup Mixed Wild Mushrooms
3 oz Lobster meat
3 ea Roasted Plum Tomato
6 ea pencil asparagus
3oz creole mustard buerre blanc
10z clarified butter
To taste salt and pepper
½ oz Mequite spice mix
1 tsp garlic (chopped)
1 oz sherry wine
Procedure:
1. Season the Rockfish lightly on both sides with Mequite spice. Ina preheated non stick pan place rockfish fillet skin side down. Sear for 2-3 mins until browned then flip and repeat. Place fillet on a sizzle pan and transfer to 350 degree oven to finish cooking.
2. In a medium size sauté pan heat clarified butter then add garlic and then mushrooms until slightly wilted then deglaze with sherry reduce1-2 mins then add lobster. Season with salt and pepper.
3. Place pre roasted plum tomato in 350 degree oven to warm and pull your fish.
4.Put pencil asparagus on grill and watch closely not to burn just char the asparagus lightly or until slightly tender about 2-3 mins.
To present dish- Place grilled asparagus pointing outward at 12, 4, 7 o’clock positions, pile mushroom-lobster sauté in center of palte, then arrange roasted tomatoes at 2,6, and 10 o’clock positions. Place Rockfish on mushroom-lobster sauté and drizzle creole buerre blance around and over rockfish. Garnish with fresh herbs and lemon.
Recipe Author: McCormick & Schmick's Seafood Restaurant
Restaurant: McCormick & Schmick's Seafood Restaurant, USA
Source: http://www.dinedowntownbaltimore.com/AllRecipes.aspx?rid=1eca0c50-462e-e011-8605-0013211c7c91