Pan-roasted Wild Rockfish, Oyster & Button Mushroom Fricassée, Lemon Beurre Blanc Recipe
Make Pan-roasted Wild Rockfish, Oyster & Button Mushroom Fricassée, Lemon Beurre Blanc Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pan-Roasted Wild Rockfish
Oyster & Button Mushroom Fricassée
Lemon Beurre Blanc
Method
Pan-Roasted Wild Rockfish
- 1
Prepare the Rockfish
Season the wild rockfish fillets with salt and black pepper on both sides.
- 2
Heat the Pan
In a large skillet, heat olive oil over medium-high heat.
- 3
Cook the Fish
Once the oil is hot, add the rockfish fillets skin-side down. Cook for 4-5 minutes until the skin is crispy, then carefully flip and cook for another 3-4 minutes until cooked through.
- 4
Rest the Fish
Remove the fillets from the skillet and let them rest while you prepare the fricassée.
Oyster & Button Mushroom Fricassée
- 5
- 6
- 7
Incorporate Oysters
Stir in the fresh oysters and cook for another 2-3 minutes until they are just cooked through.
- 8
Add Cream and Season
Pour in the heavy cream, thyme, salt, and black pepper. Simmer for 5 minutes until the sauce thickens slightly.
Lemon Beurre Blanc
- 9
Prepare the Base
In a saucepan, combine white wine and finely chopped shallots. Bring to a boil, then reduce to a simmer until reduced to about 2-3 tablespoons.
- 10
Add Lemon
Add lemon juice to the saucepan and stir well.
- 11
Incorporate Butter
Over low heat, gradually whisk in the cold, cubed butter until the sauce is creamy and emulsified. Do not let it boil.
- 12
Season the Sauce
Season with salt and white pepper to taste, then remove from heat.