Rockfish Recipe

Season

Pat the rockfish fillets dry with paper towels. Rub both sides with 2 tbs olive oil, sprinkle 1.5 tsp kosher salt, 1 tsp freshly ground black pepper, and the lemon zest. Let rest at room temperature for 10–15 minutes.

Cook

Heat a large skillet (preferably cast iron) over medium-high until hot. Add a thin film of oil. Place fillets skin-side down and press gently with a spatula to ensure even contact. Cook skin-side down 4–5 minutes until skin is crisp and golden. Flip and cook 1–2 minutes more until fish is opaque and flakes easily (internal temp ~130–135°F / 54–57°C). Remove to a warm plate and tent loosely with foil.

Prepare cabbage

Preheat broiler to high or prepare a hot grill. Brush the cabbage quarters with 1 tbs olive oil and sprinkle 0.5 tsp salt and 0.5 tsp smoked paprika. Place char cut-side down under broiler or on a hot grill and char until deeply browned at edges (5–8 minutes). Turn and char the other cut surfaces briefly for additional color. Remove and keep warm.

Prepare rye

Brush both sides of the rye slices with melted butter. Toast in a 375°F (190°C) oven or in a skillet until crisp and slightly darkened, about 6–8 minutes, turning once. For 'slow crusted' effect, after toasting, place the rye on a baking sheet under the broiler for 1–2 minutes to form a deeper crust — watch closely to avoid burning.

Assemble cabbage on rye

Slice a wedge of the charred cabbage and place on top of each toasted rye slice. The cabbage provides smoky bitterness against the rye crust.

Slow roast

Preheat oven to 300°F (150°C). Toss peeled baby carrots with 1 tbs olive oil, 1 tbs honey, 1 tsp fresh thyme, 0.5 tsp salt and 0.25 tsp pepper. Spread in a single layer on a parchment-lined baking sheet or small roasting pan. Roast slowly 30–40 minutes until tender and caramelized at edges, turning once halfway through. If more glaze is desired, brush a little extra honey in the last 5 minutes.

Cook rice

Rinse 1 cup wild rice blend under cold water. In a medium saucepan, melt 1 tbs butter over medium heat and sauté 1 tbs finely chopped shallot until translucent (about 1–2 minutes). Add the rinsed rice and stir to coat. Pour in 2.5 cups broth, bring to a boil, then reduce to a simmer, cover and cook until grains split and are tender, 35–45 minutes (check package for exact time). If liquid is absorbed before done, add up to 1/4 cup extra hot water or broth and continue cooking.

Finish

When rice is tender, fluff with a fork and stir in 2 tbs chopped parsley, 1 tbs chopped chives, 0.5 tsp salt and 0.25 tsp black pepper. Keep warm until plating.

Make emulsified hollandaise base

In a heatproof bowl set over (not touching) simmering water (double boiler), whisk 3 egg yolks with 1 tbs lemon juice and 1 tsp Dijon mustard or lecithin (if using) until pale and slightly thickened. Slowly drizzle in the 6 tbs warm melted butter in a thin stream while whisking constantly to emulsify, about 3–4 minutes, until thick and glossy. Remove from heat. If sauce is too thick for an espuma, whisk in up to 2 tbs warm water to loosen to a creamy sauce consistency. Season with 0.5 tsp salt and 1/8 tsp cayenne.

Blend and charge

Allow the hollandaise to cool slightly (to warm). Strain into a blender or tall container and blend 10–15 seconds to ensure perfectly smooth texture and to incorporate any additional water. Taste and adjust seasoning. Pour the smooth hollandaise into a 1/2 L or 1 L siphon (iSi) charged cream whipper, charge with one N2O cartridge, shake vigorously 3 times, and keep warm in a water bath at about 130°F (54°C) until service. If you do not have a siphon, hold the hollandaise warm and transfer to a squeeze bottle; warm slightly before service.

On each plate, place a spoonful (about 1/2 cup) of herbed wild rice slightly off-center. Lean one toasted rye slice topped with charred cabbage against the rice. Arrange 6 slow-roasted baby carrots alongside. Place the cooked rockfish fillet skin-side up partially over the rice and rye so the crispy skin is visible. Shake the hollandaise espuma and dispense 2–3 small dollops over the fish and a small pool on the plate (or drizzle the warm hollandaise from a spoon if no siphon).

Garnish with 2 tbs microgreens or chopped parsley, a light drizzle of extra-virgin olive oil (1 tsp) and serve with lemon wedges.