Wednesday, July 14, 2010
Adapted from ROCKFISH NORFOLK by David McCallum, Tilghman Island Inn
6 5 oz rockfish fillets
3 tbsp minced shallots meat from tail of 1 lobster
3 tbsp olive oil
3 oz Prosciutto (chopped)
¼ cup dry sherry or to taste
2 cups heavy cream
salt and white pepper
½ cup chopped scallions
3 tbsp chopped scallions
Season fillets with salt and white pepper.
Heat nonstick pan to very hot and sear on both sides of fish.
Transfer to a baking sheet, roast at 375F until just done (measure
thickest point of fillet, cook 10 miutes/inch)
In a separate sauté pan, heat olive oil
Add shallots and sauté until translucent
Add Prosciutto and sauté for about 1 minute
Glaze pan with sherry
Season with salt and white pepper.
Add lobster and adjust seasonings
Place fish over Local Seasonal Summer Succotash, top with the sauce, and serve.
Posted by Supper Club of Cranberry at 10:13 PM